Anyone make their own yogurt?

What skills to learn, what tools to get
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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

thanks for the info! we'll make after we lose some weight...

if the dairy tears your stomach just drain the evil aka lactose in liquid.

here a labneh-making video: https://www.youtube.com/watch?v=917UAW5Jgyw

this guy hangs longer: https://www.youtube.com/watch?v=A02WG_htnho

this guy drains outside the fridge: https://www.youtube.com/watch?v=4yPflssR2yA which would continue fermentation for even less lactose, hence even tangier. and i like how he spreads it on the plate

finally, this guy with a good radio voice, he serves his sweet, and has the wrong ideas/motivations about making it hahaha, he's kinda funny, and he shows many hacks to drain it, also salts it differently:
https://www.youtube.com/watch?v=A4rIDnH490o

--

eta: with my wife being lactose intolerant and me wanting to reduce sugar ive been thinking about fermenting my leftover whey with a dry champagne yeast.... yeah sounds crazy so i'll try it of course for that very reason

https://www.sciencedirect.com/science/a ... 0247923461

http://www.liquidirish.com/2012/05/whey-alcohol.html

Western Red Cedar
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Re: Anyone make their own yogurt?

Post by Western Red Cedar »

Alphaville wrote:
Thu Mar 11, 2021 11:17 am
last night as i was going to sleep i had a thought of making ranch dressing with yogurt. i'm not a ranch dressing type of person, but maybe those who are could use yogurt as the base.

buttermilk is close to a lean watery yogurt and... oh look, wikipedia mentions yogurt:

https://en.wikipedia.org/wiki/Ranch_dressing

yeah. apply to salad.
A couple weeks ago DW made some homemade buttermilk house sauce with a yogurt base. We ended up putting it on pizza instead of salad which is probably about as unhealthy as you can get. But, at least it was a homemade pie and a homemade dressing. It was some of the best ranch I ever tasted (store bought yogurt though so we still have a ways to go).

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

Western Red Cedar wrote:
Wed Mar 24, 2021 8:38 pm
A couple weeks ago DW made some homemade buttermilk house sauce with a yogurt base. We ended up putting it on pizza instead of salad which is probably about as unhealthy as you can get. But, at least it was a homemade pie and a homemade dressing. It was some of the best ranch I ever tasted (store bought yogurt though so we still have a ways to go).
ranch on pizza... you guys californians? :D

dairy and wheat is a natural pairing though, no shame in that game-- healthy, in fact. aminoacids in milk (high lysine) supplement the wheat (lysine deficient) and add nutritional value. and ofc homemade beats supermarket goo.

start making your own yogurt... it's the easiest, and good bang for the buck. as you can read in this thread, there's a bit of a learning curve to get it going, but once it does... it just keeps going.

i just finished fermenting another gallon today. all will be strained for labneh (see videos above), and then i'll gather a bucket of sour whey to... attempt booze :D

you can use whey to make bread though. bit of a shortcut to sourdough that way: you get the lactobacillus without waiting for the scoby, and you get the tangy taste, plus the whey proteins help achieve a beautiful maillard reaction as with enriched doughs but lean.

mooretrees
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Re: Anyone make their own yogurt?

Post by mooretrees »

I clabbered whole unpasteurized milk recently. It's really too fermented, but not bad. I added honey to offset the intense fermentation flavor, but it's not that tasty. I'm hoping someone has some suggestions for how to use it so it doesn't go to waste. It really needs to be mixed in something or dialed down in intensity somehow.

Clabbering is sorta like making yogurt but doesn't involve heat or addition of other bacteria. I covered the milk and left it on the counter for five or so days. I wasn't really sure anything was happening but on day six or so, I noticed that it had congealed.

Not sure I'll do this again, was just curious about what it would taste like. Any suggestions for how to use it are appreciated!

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

ive never had clabbered milk. my mother grew up on that stuff. she says they'd leave it on a sunny windowsill and it would just congeal the next day. but lactobacteria is lactobacteria: same difference, i think.

so assuming similar: honey is acidic too, and somewhat funky, so i can see why it would not fix.

maybe add salt, strain, make cheese? salt tempers acid too, so maybe. and heat! so chile, or hot sauce... so yeah, strain and eat with salt and chiles. for indian version search for spicy paneer.

alternatively: use a mellower sweetener like maple or molasses? im currently off the sugar though so i wouldn't recommend :D

mooretrees
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Re: Anyone make their own yogurt?

Post by mooretrees »

Hmm, salt and chilies sounds really good, thanks! I knew you'd be the one to chime in with good suggestions :D

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

my pleasure! let us know how it turns out.

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

updates:

1) i finally scored a pound of (white) raw soybeans. i'll have to see how to process them. i've seen the folks at noma do things with them, i'll have to check what applies to me. soybeans from scratch: can't promise yogurt yet. just cooking them first.

2) purchased a pot just for making yogurt--it's a $20 ceramic-lined insert for the 6qt instapot, which works only with slow cooker mode, not with pressure. the point of this tool is: a) i can keep the yogurt in the pot longer without acid reacting with the metal, and b) i can free up the machine for other uses (pressure cooker, convection/airfyer, etc) in the free metal. no need to process the yogurt right away. this enables a smoother/more intensive workflow with the machine. also got a silicone lid, $12, which lets me store the ceramic lined container directly in the fridge. so i don't need to move the yogurt to secondary containers.

3) been gathering sour whey also in a cambro bucket where i used to make bread dough (bread is on hiatus for the season). i have a gallon now, will study non-starch uses for it (no bread, no pasta. but maybe fried chicken marinade). drank some the other day for my guts--a cup should only have 4g sugar left in it when well fermented. curiously enough the thing has not spoiled or developed mold for a month now. i think the acidity is keeping things in check.

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

just quickly to add a brief note that whey-marinated fried chicken (sour whey, from strained yogurt) is spectacular.

for reference search "samin nosrat buttermilk fried chicken" and apply sour whey instead of buttermilks. i found an old timey looking page and just skimmed through it: it's not rocket science. chicken pieces in a gallon bag. soak.

close those loops, baby...

(now i need to find a marination jar to avoid wasting pastic bags. i wonder if i should whey-marinate all meats...not kosher btw.. except fish?)

i need a supply of herring.

white belt
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Re: Anyone make their own yogurt?

Post by white belt »

I'm re-reading my earlier posts in this thread and for some reason the thought didn't occur to me to just replace my casein protein powder with yogurt in my pre-bedtime meal (yogurt protein is majority casein anyway). I still have a few month's supply of casein powder left so I'm going to use that up first, but afterwards I'd like to experiment with making my own yogurt from milk following the instructions in this thread.

I was complaining about spending ~$.70 a day on bulk casein powder to get my 35 grams of protein in that last meal. Just replacing with Aldi brand greek yogurt brings that cost down to ~$.24 a day. Making yogurt from a gallon of the fancy organic milk would come out to ~$.12 per day (half that if I just use conventional milk).

However, I do recognize that this is replacing a non-perishable item (casein powder), with a perishable item that requires refrigeration (milk then eventually yogurt). I've read online that traditional yogurt doesn't require refrigeration, but this is counter to contemporary/mainstream/industrial food safety advice. Has anyone experimented with storing homemade yogurt unrefrigerated?

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

i'll leave yogurt out cooling overnight with no negative effects, but longer might not fly, especially in hot weather. might work in a root cellar around say 50F? but not forever. you might have to salt and drain and move your process towards cheese.

but maybe you could keep the caseine as backup, and eat fresh yogurt while available?

i keep cans of whey in my storage, but lately i've been using more fresh milk for the probiotic etc benefits.

plan for graceful degradation so to speak? if no milk, then powder. ofc be mindful of expiration dates and cycle your backup.

white belt
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Re: Anyone make their own yogurt?

Post by white belt »

@Alphaville

Ok that makes sense. It seems I misunderstood the preservation timelines of various dairy products prior to the advent of modern refrigeration.

Based on some non-academic internet sources, it seems like storage timelines without refrigeration are something like this:

-milk: <24 hours
-yogurt: a few days
-cheese: weeks to ~forever

Something like a root cellar could prolong these times by keeping things cool. It seems the limiting factor with yogurt is the taste will get too sour and eventually you will run into mold problems.

This is all stuff I’m still trying to wrap my head around since in US culture we are so obsessed with constant refrigeration (e.g. eggs must be refrigerated).

Things start to make more sense if you have fresh access to dairy (goats?), because then you’re getting a daily flow of milk that you can turn into other products as needed. Of course this is a rarity in modern western society, but maybe we’ll see a return to it someday.

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Alphaville
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Re: Anyone make their own yogurt?

Post by Alphaville »

the other issue with storage is fat rancidity, which as you know is bad, not just bad as taste but bad for you.

eggs in the usa are refrigerated because the cuticle is removed. my former farm egg supplier would eat eggs that had been out for six months he said (in cool temps not hot, like 60F or something). but once washed and polished eggs become permeable to bacteria amdnit's all downhill from there.

eggs can be pickled for preservation though.

anyway hippy stores in my area sell raw/unpasteurized milk. it's $$$$. in the past there was danger of tuberculosis, brucellosis, and i don't know what else from raw milk, so these must be held to very high health standards to be allowed like that.

btw my father in law used to drink goat milk growing up, he says, but his mother boiled it first, even in the boonies.

i think cheese in a cave is the traditional way to store casein long term. tasty too, mold and all--especially with a good mold, and great increase in market value should you want to unload some.

eta: goat milk is purportedly healthier in many respects, so worth an extra look for the superior nutrition.

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