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.
Seeding the Harbor
Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the...
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..