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Home Cooking

Attention: yogurt makers. Help!


Home Cooking 8

Attention: yogurt makers. Help!

Moimoi | Jul 7, 2008 11:20 AM

I'm on my fifth batch of homemade yogurt. Each batch is getting progressively better, and batch 4 almost made my eyes cross it was so good. Rich, creamy - actually better than the ultra rich store-bought Liberté

Batch 5 however was a disappointment. I'm not sure what I did wrong. My technique is to boil to 175c, cool to 105c, add 175 grams of Liberté Bio plain yogurt as my starter, stir, cover overnight with a heating pad and towels (I know it sounds a bit obsessive), strain with cheesecloth and strainer the next morning for a couple of hours in fridge, lightly whisk then transfer to container and that's it. That's how I made magic for batch 4. Any experts out there know why batch 5 wasn't as fabulous as batch 4??? Why wasn't it as thick and rich tasting? I used the exact same ingredients: homo milk and the Liberté plain yogurt.... The only thing I did different was I doubled the milk and didn't double the amount of starter yogurt. Would that make a difference in the thickness? Thanks.

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