One thing I’m confused about in the instructions. I’m to add the culture to the milk after it’s cooled down, stir well and wait 10 to 30 minutes. During that wait time, is the milk/culture mix kept around the 110 deg mark?
Let me try to explain myself a little better. I use my Instant Pot to make my yogurt with great success. What I’ve done in the past is
1 Boil the milk
2 Let it cool slightly, transfer it to a quart glass jar
3 Let it cool the rest of the way(while it’s cooling I wash the IP pot)
4 Add the culture (plain store-bought or left over), stir well and press the Yogurt button.
So it’s the waiting and the temp of the milk after I’ve added the freeze dried culture that has me confused.
Thanks
-Ron
Hi Whitewolf,
Well, there is no perfect way to make yogurt (although we trying hard to find one), especially when adding the variables as milk(lactose, protein and fat content, organic, other) yogurt making device (electric, non-electric, no device or other) Temperature, Incubation times and so on. When making yogurt at home you need to be adaptive and to know what you try to do with any single action taken.
In this video is the short explanation: How to make yogurt at home
The reason to leave the starter and milk for 15-30 min is to allow enough time for adaptation.
You might skip this step, however, if you experiment you will notice that allowing time for adaptation delivers slightly better results.
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Thank you for the reply. My confusion is the temp of the milk during the 15 - 30 minutes adaptation. Obviously without doing anything to hold temp, the milk/culture mix will continue to cool. Do I let it continue to cool or do I hold it at the temp it was when I added the culture? Roughly 110 deg.
Please do not worry for this very short period of time.
Add the starter and allow 15-30 min,then stir and incubate.
Again you also can skip this step and just add the starter and stir well then incubate.
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