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What the heck kind of hippie dork am I that I'm EXCITE that my third attempt at a batch of Instant Pot yogurt seems to have turned out really well? After about 9 1/2 hours I decided to poke the thermometer in it to see what was going on because the glass lid and the outside of the pot were not really even warm to the touch (though I recognize that if it tries to maintain about 90F, that would feel slightly cool - I don't know exactly what its yogurt incubation temp is), and was expecting a kind of nearly liquid, a bit gelatinous texture, since that's what I got last time at this point... and no, the probe of the thermometer poked a non-immediately-collapsing hole into a soft solid (not literally solid like curds, but about as solid as a Greek yogurt generally is) and I was like EEEEEEEEE!!! ... as I said, some kind of hippie dork.
Besides being the third attempt, this is also the third generation of the same yogurt. Like, about two weeks ago I used the last few spoonfuls of a container of commercial yogurt to try this for the first time. Then I used the last of that for the second, and the last of that for this third. SCIENCE!
I think maybe what made the last batch too thin might have been a too small ratio of starter to milk (like, about 2 T to 2 quarts, whereas today was around 4 T to 3 quarts), since there must be bazillions more bacteria in double the quantity of live yogurt, and so that would thicken the whole batch faster?
Doing this in the first place was about 75% spurred by the desire to stop producing a used plastic yogurt container every 10 days or so, but as it happens, I think it also just tastes better. We're trying to work out what quantity of milk results in the same or greater quantity of yogurt as that container (otherwise you're just swapping one container for another, whoopty-doo), while also not paying way more money just for the milk than buying the yogurt would be. I mean, as much as I would like to buy local milk in glass bottles (avec deposit), paying $10.50 for the milk that would go into $6 of yogurt - and that without counting the electricity I also spend on it - just doesn't seem reasonable.
Besides being the third attempt, this is also the third generation of the same yogurt. Like, about two weeks ago I used the last few spoonfuls of a container of commercial yogurt to try this for the first time. Then I used the last of that for the second, and the last of that for this third. SCIENCE!
I think maybe what made the last batch too thin might have been a too small ratio of starter to milk (like, about 2 T to 2 quarts, whereas today was around 4 T to 3 quarts), since there must be bazillions more bacteria in double the quantity of live yogurt, and so that would thicken the whole batch faster?
Doing this in the first place was about 75% spurred by the desire to stop producing a used plastic yogurt container every 10 days or so, but as it happens, I think it also just tastes better. We're trying to work out what quantity of milk results in the same or greater quantity of yogurt as that container (otherwise you're just swapping one container for another, whoopty-doo), while also not paying way more money just for the milk than buying the yogurt would be. I mean, as much as I would like to buy local milk in glass bottles (avec deposit), paying $10.50 for the milk that would go into $6 of yogurt - and that without counting the electricity I also spend on it - just doesn't seem reasonable.
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Date: Oct. 28th, 2018 12:23 pm (UTC)From: