I Usually make yogurt with ready made greek yogurt from supermarket and successful but taste is a bit bland. otherwise, very good and thick.
I received my first capsules order
Made my first batch.
fermented for 20 hours in pressure cooker (Yogurt setting). I used organic, grass fed milk product from the supermarket.
I am now straining t (all of it) and left some for the next batch.
I tasted it and, my god, it is exactly how I remember my grandma’s yogurt.
it came out very thick and gorgeous.
it tastes a little tiny bit sourly, or lemony or acidy I would say. is that normal? just a tiny bit.
I like it though …
I am just wondering if I screwed up…
thanks, your product is awesome and your information is top notch …
I wish all traders provide similar information with their products.
We explained this on our blog and videos. We will explain this briefly below:
The taste depends on:
1.Milk used - it is funny but different brands whole milk deliver slightly different taste due to the cows diet and consequently fat,contents and lactose which vary during the year, as the cows consume different food in most cases.
2. Temperature of incubation - higher temperature( just 1- 3 degrees Celsius than usual) could increase a bit the rate of multiplying > more bacteria consuming lactose > more lactic acid is produced.
3. The blend of cultures is important > the blend containing ‘‘Lactobacillus Bulgaricus’’ and Acidophilus bacteria (especially in a combination) tend to increase the acidity a bit. The bifido bacteria usually make milder in taste product.
4. Time for incubation > It is the same as the temperature factor. Longer incubation will increase the number of bacteria > More lactose is consumed > more lactic acid > tart in taste product could be made.
5. First batch or second consequent batch is made. The first batch needs more time as all stages of the bacterial fermentation need to take place. The end result is called ‘‘Mother culture’’ which is slightly mild in taste. Then when reculture and use the ready yoghurt as a starter > the fermentation starter from the second stage> less time is needed(2-6 hours max) and the taste is slightly tart than the first batch. Surely we need to consider the temperature, blend and time of incubation which also are taste modulators.
After some time (and experiments), you probably will be able to adjust the making process and make a product which fully matches with the expectations.
