My first effort at making yogurt wasn’t very satisfying. So I decided to give it a try using a slow cooker. Using low- fat milk made for an excess whey topping. And the slow cooker settings must have been too high. I ended up curdling or scorching the milk. That led me to use my sous vide circulator. Kaboom, so much better. And any excess whey went into my bread baking. I only made a few small jars but they were awfully tasty. I’ll be back to make more.
Extreme
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Interesting.
I heat the milk to 175 on the stove.
Let it cool to 114, mix in the starter and ferment in jars in the water bath at 114 for 4 hours.
Joule has this process….and I changed up the last batch, smoother, but lots of whey, so I strained it a bit..