After yesterday's success, I moved onto my next milk project: Yogurt making, in particular Greek Yogurt making. Turns out, the only difference between regular yogurt and the Greek variety is the yogurt has been strained, removing excess whey. In actual fact you can turn any yogurt into the Greek Yogurt.
The biggest concern is making sure everything is sterilised as to make sure you're cultivating only the good bacteria. The batch turned out exceptional! A lot better than store bought Greek yogurt. Economy wise, it manufactured approximately 700-800 grams out of the 1.5 litre milk (this varies on how thick you want the final product) taking almost 11 hours.
Again, milk, thermometer and some active bacteria (aka, yogurt).
Heat milk to 85 Degrees, then cool to 40 before mixing in yogurt.
Incubate at 40 degrees.
8 hours later, yogurt.
Make it "Greek" - Strain in the fridge for 3 hours.
Greek yogurt!
The biggest concern is making sure everything is sterilised as to make sure you're cultivating only the good bacteria. The batch turned out exceptional! A lot better than store bought Greek yogurt. Economy wise, it manufactured approximately 700-800 grams out of the 1.5 litre milk (this varies on how thick you want the final product) taking almost 11 hours.
1 comment:
Glad to see you're back to blogging!
You are probably the only friend I know in HK who makes his own cheese. It seems a stretch for most to just even cook dinner. *clap clap*
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