No.15833
How does one go about making a truly homemade yogurt? Every single tutorial or guide I find requires one that already has a starter, or uses a store-bought yogurt, except for this: http://archive.fo/KCQz6
From what information I've gathered, the biggest factor seems to be the milk itself, in that it has to be either raw, or pasteurizes. The things it cannot be are homogenized and ultra-pasteurized.
Would I really be able to use sourdough starter to make a yogurt starter? My sourdough starter makes a really sour bread, so I've been wondering, but I'm hesitant.
I figure that if push comes to shove, I'd settle for buying a mesophilic starter, since I'm used to doing fermented foods that take time vs attention.
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No.15835
>>15833
You really need either a starter or store-bought yogurt, OP. You have to have the bacteria there in order to make yogurt. The only other way to make yogurt from basically nothing is either to get it straight from the cow stomach juices or to use vaginal juices and hope you don't end up with fishy shit-tier yogurt. You might try aging the milk, but that rarely turns out well.
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No.15836
>>15835
I suggest white mountain yogurt by the way if you have to use store-bought*
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No.15837
>>15835
>Yogurt from vaginal juices
…I half wonder if you're fucking with me when you say this. I have mixed feelings about hearing this, it sounds slightly sexy, but at the same time, kinda gross.
Otherwise, thanks for the info. Out of curiosity, is White Mountain a Thermophilic or Mesophilic strain? The only thing I can keep yogurt in at reliable Thermophilic temperatures is an electric smoker, and I'm not sure if I can work that so it produces heat without smoke. My oven's lowest setting is 200F, but the surface of my furnace is about 108F, Would that work for a Thermophilic Yogurt?
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No.15838
You can not make a yogurt starter.
If you leave raw milk it will ferment and sour but not into yogurt. How it ferments depends on the microorganisms present in the milk and environment. Yogurt is a result of a specific community of microorganisms that was present some place and would have spontaneously fermented milk into yogurt. By putting some of the old yogurt into new milk you can introduce the microorganisms into it and make yogurt. Yogurt is just one specific milk ferment that people happen to really like.
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No.15839
>>15837
>…I half wonder if you're fucking with me when you say this. I have mixed feelings about hearing this, it sounds slightly sexy, but at the same time, kinda gross.
Vaginas secrete glycogen to feed lactobacilli which ferment it into lactic acid, which makes the vagina acidic protecting it from disease. Lactobacilli are also present in yogurt.
https://en.wikipedia.org/wiki/Vaginal_flora
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No.15843
>>15837
>Is White Mountain a Thermophilic or Mesophilic strain?
The main cultures in White Mountain are L. Acidophilus, L. Bulgaricus, S. Thermophilus, and B. Bifidum. From what I understand it's a time-based yogurt rather than a quick-batch and it's made from leaving it out for 24 hours for extra fermentation. I imagine leaving your oven on low heat/partially open with the yogurt near the edge of the stovetop would work well enough.
>…I half wonder if you're fucking with me when you say this.
The vagina is full of bad bacteria so it's not recommended, but yeah, you can make vagina yogurt pretty easily. Some PhD student did it back in 2015 by dipping a wooden spoon into her cooter and stirring a batch of milk with it/leaving it overnight.
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No.15853
Lost 2017 thread from what I did: https://8ch.net/ck/res/10738.html
>The things it cannot be are homogenized and ultra-pasteurized.
Incorrect. Plain-ass 'industrial' supermarket milk is fine. You can do it with UHT, reconstituted condensed and evaporated milk, and even milk powder (which is "EasyYo" pretty-much). However, Skim milk yields less. (When I got a whole lot of super-cheap Skim, I just added powered milk to bulk it up.)
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No.15856
>>15853
>Lost 2017 thread from what I did: http://oxwugzccvk3dk6tj.onion/ck/res/10738.html
</ck/ , Dolmades is another way to use up that leftover rice !!
That thread is from 2016 and has nothing to do with yogurt, wrong thread?
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No.15858
>>15853
Thread has been unfucked, carry on.
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No.15875
>>15856
Should of been https://8ch.net/ck/res/11729.html .. 404 pages all rook same
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No.15953
>>15853
>condensed milk
ooh, that sounds interesting, I gotta try that for my next batch.
So I followed the picture guide you linked, and used some frozen Siggi's skyr as the starter. I'm not quite ready to invest the time in doing a white mountain batch just yet. I ran a 7-hour yogurt setting on my off-brand-instant-pot and stored it in the fridge at the end of the day. It didn't smell like a WW1 weapon before or after I stored it, I drained the whey this morning, and had lunch with some of it.
it was fucking delicious.
So here's what I learned:
>Iceland nowadays doesn't need rennet in their Skyr, so neither did I.
>Using whole milk is fine, even if Siggi's uses skim milk.
>Skyr + Jam/preserves is easy and tasty as fuck.
>The skyr I made wasn't as tart as the skyr from the store-bought starter (even though I added more whey back to make it more pourable), family tells me that it tastes like sour cream, which I find interesting.
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No.15971
>>15853
OK, Now I'm going to call you out. for advice and/or confimation.
For my first batch of skyr, I used a non-homogenized milk. It came out fine, it tasted good and everything wasn't shit. The next two batches, using "Normal" supermarket milk (which in the case of the US is homogenized) didn't curdle worth shit- in fact, all I got was enough for a mouthful of skyr, and the rest was liquidy yogurt-like-milk-substance.
now I may not be a food chemist, but I'm pretty sure the reason my yogurt with the homogenized milk got so fucked up, is because the milkfat and the other liquids are chemically not-very-separable through whatever treatment process that makes the milk homogenized. Therefore when the milk I used in my first batch actually fucking worked, it was because the bacteria strains from the skyr properly curdled and worked with the not-fucked-with-milkfat, other milk compounds, and thus was able to separate from the whey..
Now really, how the fuck can I make yogurt/cheese products from homogenized milk? If there really is a way to do it, I would like one.
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No.15999
>>15971
tbh, no idea why that happened. Skyr being more a type of cheese and being more dependent on the milk fat, like you said…
I wonder if it works with reconstituted powered milk? If not– well, that more for the theory that skyr needs raw milk.
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No.16024
>>15999
Had an idea– what temperature does the Skyr plant need…? When I had a result like that before, it was from adding the brew accidentally getting too hot and ruining the culture.
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No.16029
>making Greek yogurt
>right before fermenting, add secret ingredient: break open probiotic pill and mix in
>24hr later end up with thiccest, smoothest yogurt known to man
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No.16031
>>16029
Your shit post has nothing to do with my thread. Howabout you fuck off to the proper thread or better yet kill yourself you retarded assburger?
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No.16035
>>16029
I threw up everywhere. Thanks bro.
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No.16036
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No.16038
>>15853
That's all it takes to make yogurt? I'm buying culture and whole milk next time I'm at the store.
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