Yogurt Making Tips

 

Almost everyone likes to eat yogurt, especially those who loves to munch on desserts during leisure time. If being prepared properly, yogurt can be a really healthy and delicious snack which can be made in many flavors and varieties. Since self-made yogurt tends to be much fresher and tangy in flavor than most of the store-bought ones, the yogurt can also be custom-tailor and blended according to your taste buds. Although yogurt making can be complicated at times especially for beginners, it is really not as hard as how it has been portrayed. Follow these valuable tips to make your batch more flavorful and successful:
Tip 1: Get high-quality bacteria for starter- Since the bacteria turns lactose in milk into lactic acid, you will need to pick a high-quality yogurt bacteria in order to make your first batch. Among the top choice of a high-quality, brand-name plain yogurt includes Danone.
Tip 2: Use a candy thermometer– You need to monitor the exact cooking temperatures at all times and the candy thermometer is the best option as it is designed to sit in liquids and provide very accurate temperature readings.
Tip 3: Sterilize all cooking equipments- Before you start the process of yogurt-making, be sure to sterilize all cooking equipments. Most cooking equipments such as spoons, pots, and measuring cups contain natural bacteria. By sterilizing your equipments, you’ll be able to avoid any unwanted bacteria from breeding in the yogurt.
Tip 4: Flavoring and the next batch- It is highly recommendable that you get creative with flavor combinations. Try experimenting during your yogurt-making process by adding walnuts, fruits, fruit preserves, or granola for some added flavors.
Tip 5: If your yogurt appears to be smelly or tastes and looks odd, don’t consume it. Discard it away immediately and create a new batch instead upon cleaning the utensils needed for the yogurt preparation.

Tip 6: If you have poured your yogurt mixture into the yogurt maker, never touch it directly with bare fingers as a close contact with skin may turn your yogurt rotten.
Tip 7: To make a yogurt with thick texture, use an organic milk as it makes the thickest yogurt if compared to other milk types such as powdered milk.
Tip 8: To get the best and appropriate sweetness for your yogurt, try adding a few tablespoons of sugar to your milk mixture when boiling.
Tip 9: If you’d like an additional flavoring, add a sweeteners oat fruit after the yogurt is wholly processed and refrigerated.
Tip 10: Never heat the milk for too long as you’ll end up with a bad quality yogurt.
Tip 11: To get a firmer and tarter yogurt, extend the cooking time.
Tip 12: Yogurt which is made with skim milk powder will have a soft consistency. Here is a nice article on this subject: http://butterbeliever.com/fat-free-dairy-skim-milk-secrets/
Tip 13: Never leave the yogurt in the blender/ machine for too long as the curd and the liquid will separate, and you won’t be able to reverse it back.