Harold McGee points out that commercial yogurt is sometimes cultured at 86 ºF / 30 ºC, and that a lower culturing temperature ensures a smooth yogurt with less ...
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Yogurt starter can be frozen for future batches. Incubation temperature too high or too low. The temperature must be 108°F to 112°F for yogurt bacteria to grow ...
Mar 21, 2015 · I've seen temperatures ranging all the way down to 90F, and temperatures all the way up to 115F. Times vary from 4 hours to a full 24 hours. And ...
Maintain the temperature between 100° and 115° for 5 to 10 hours. (See notes below about incubation tricks.) You can test the yogurt at any point by tasting it.
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May 16, 2018 · Once you've heated the milk, you must let the temperature drop to 110°F to 115°F: Use a thermometer to monitor the milk's temperature and to ...
Aug 2, 2021 · The hopper temperature is critical for keeping the product fresh The temperature in the hopper should be under 40 degrees F. Any warmer and the ...
Cool it down to 110-115, the temperature at which the cultures will feast on the lactose and create tangy, cultured yogurt. Keep it at around 110 for at least ...
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Heat milk to 83°C (180°F). This is around the time you begin to see steam rise, but before it boils. Heating helps to denature the proteins, so you'll get ...
9 hr
Heat the milk to 180 degrees. This destabilizes the proteins in the milk which makes the yogurt thicken nicely. Quickly cool the milk to about 118 degrees. Stir ...
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12 hr 40 min
Apr 6, 2022 · Cool the milk back down to 110 F. Add the yogurt starter into the warm milk and allow the whole pot to rest in a warm spot for 12-24 hours.
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