Which is your favourite thermophile yogurt culture?

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Which is your favourite thermophile yogurt culture?

Postby Alexandra_P on Mon Apr 02, 2018 3:27 pm

Hello,
What is your favourite heated yogurt cultures, and why?
I am looking to make thick yogurt, all the yogurt I have made so fat has never been very thick, often separates into whey and curd-like chewy things at the bottom of the pot, but most of all I am looking for thickness.
What is the secret for set yogurt?

Has anyone got any clues? Favourite bacteria strains? And...how do you make Greek yogurt- strained? Do you just strain it in a cheese cloth, and then whizz it? So many questions.
Alexandra_P
 
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Re: Which is your favourite thermophile yogurt culture?

Postby irie1029 on Wed Apr 04, 2018 8:42 am

hi,
I made yogurt cheese quite often. I intentionally let curds an whey separate then strain with a cheese cloth. It would produce at this point pretty much what you are looking for. To get to cream cheese I would let set in strain mode for a couple days. If i wanted a very stiff cheese i would throw a scuba weight on it for further straining.
irie1029
 
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Re: Which is your favourite thermophile yogurt culture?

Postby irie1029 on Wed Apr 04, 2018 8:46 am

Oh also I did not use culture I just used raw milk pasteurized at 140f chilled to 100f added to 3 Tbs of existing yogurt from store or previous batch in a quart canning jar.
irie1029
 
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