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Home Cooking

Making Yogurt & Paneer

kySafran | Sep 29, 202004:47 AM     10

Making sourdough turned me onto the idea of making yogurt. I like the idea of keeping these cultures alive and using them over again to make it as often, and in the quantities I want. All with little expense. I also like the idea of traditional cooking.

Much like when I started making sourdough, my yogurt has been a little hit and miss, however.

I tend to heat full fat milk to 84°C/185°f over about 40mins. I remove some milk and split it with lemon juice and press the curds in muslin to make some Paneer.

I let the milk cool to 44°C/110°f, add some to the culture, which is at room temp, and return that mix to the remaining milk. I give that a good mix and leave it in the oven on the defrost temp – or with the light on - for a few hours when I then wrap it in a towel and stick it in the airing cupboard overnight. Then in the fridge to set fully.

I've split it a few times because I wasn't careful enough with temps and it's been grainy before but beautifully tart.

My culture started to ferment recently so I started again with a low fat natural live yogurt I got from a farm shop. My most recent one shown is beautifully smooth but not as tart.

Does anyone else make yogurt and want to swap tips?

Cheers,

Ky

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