Yogurt

Describe Yogurt? here.

• 1964 – Yoplait Yogurt is introduced by the French union of dairy cooperatives SODIAAL, whose technicians have invented a special process that makes their yogurt distinctive. Yoplait will be France’s leading brand of yogurt within 5 years.
• 1970 – Columbo Yogurt Co. builds a new plant at Methuen, Mass, and introduces modern technology to yogurt making (see 1929). The leader in plain yogurt, Colombo next year will introduce a full line of refrigerated fruited yogurt plus the first soft-serve frozen yogurt, but distribution remains limited to New England and the Northeast.
• 1974 – Yoplait Yogurt is introduced into the United States by Michigan Cottage Cheese, which has acquired U.S. rights to market the product.
• 1977 – Colombo Yogurt Co. is acquired by Bongrain, a worldwide manufacturer of dairy products. Colombo next year will introduce New England’s first nonfat plain yogurt, and in 1988 it will add Nonfat Light Yogurt in a variety of fruit flavors.
• 1977 – General Mills acquires the U.S. Yoplait Yogurt franchise… It establishes Yoplait USA as a new corporate subsidiary and continues to make the creamy yogurt using active yeast cultures shipped from France, Grade A whole milk, and the original French process… most consumers prefer Dannon or Colombo. Yoplait will not do well until it is reformulated for American tastes and repositioned as a low-fat American brand (see 1981).

YOGURT Sour Heavy, Oily

1 cup = 1 cup buttermilk to substitute

p. 421 AWC

Homemade Yogurt p. 121 Cheaper & Better

p. 64 Better Than Store Bought

Yoghurt p.85 NT – Makes 1 quart

1/2 cup good quality commercial plain yoghurt, or 1/2 cup yoghurt from previous batch
1 quart pasteurized whole milk, nonhomogenized
a candy thermometer

The final product may be thinner in consistency than commercial yogurt. Gently heat the milk to 180 degrees and allow to cool to about 110 degrees. Stir in yoghurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (about 150 degrees, or a gas oven with a pilot light) overnight. In the morning, transfer to the refrigerator. (Throughout the day, use paper towels to mop up any whey that exudes from the yoghurt.)

Suze Fisher

Put about 4 Tbsp. of high quality commercial yogurt (with no additives/fillers. I prefer Seven Star Farms) into a 7 cup glass pyrex dish.

Pour raw milk in, filling to about 1/2 inch from the top. Mix well.

Cover the pyrex dish and place it in a large steel soup pot. Put soup pot in the oven, with the oven OFF, but the oven light ON. Yogurt will be ready in about 24 hours, maybe a little less.

This routinely makes delicious thick yogurt if you have good creamy raw milk. The idea is just to put it in a mildly warm spot for the bacteria to multiply. I've made this many times and it's the best yogurt I've had.

SCD Goat Yogurt - http://www.pecanbread.com/goatyogurt.html

Site has pictorial guide

Making yogurt in a Yogurt Maker

1.) Put one or two liters (quarts) of milk into a clean pot and heat slowly on a medium heat until the temperature reaches 180 degrees F. Stir the milk from time to time to keep the bottom from scorching, and again before you take a final temp reading to make sure that the entire contents have reached 180 degrees. The purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yogurt making culture.

• Goat milk is delicate and should not be heated above 185 degrees F.
• 2.) Turn the heat off and allow to cool to between 108 and 112 degrees F. Stir well before determining the final temperature. You may cover the pot with a clean tea towel while it cools.
• ( Pour the milk through a little sieve into the yogurt maker insert, to remove the film that forms on the top of the milk as it cools. You do not have to, but it will make for smoother yogurt.)
• 3.) Add 1/8 tsp (1 quart) or 1/4 tsp (2 quarts) of ProGurt? yogurt starter from GI ProHealth? to several tablespoons of the milk and mix it well until it seems well dissolved. Then add about half a cup more of the milk, mix well, and pour all of that back into the milk in the yogurt container. Again, mix it well. Put the lid onto the yogurt maker insert, making sure it is secure.
• 4.) Fill the outer container of the yogurt machine with warm water to the appropriate mark (i.e. for 1 liter or 2 liters or as instructed for individual cup yogurt makers.)

Then, put the yogurt maker liner, containing your milk and yogurt culture into the machine - in some models, it may feel as if it is floating in the water slightly. This is fine. Put the top of the yogurt maker on, plug it in and forget about it for at least 24 hours.

• 5.) After at least 24 hours, unplug the machine and remove the inner container. Carefully, (remember - it's ALIVE), put the container into the fridge and let it rest for about 8 hours until it has cooled.
• 6.) Gently but thoroughly, stir the yogurt with a spoon or metal whisk to make it smooth. If you stir it too much it can separate, so remember to treat it gently.

Making SCD Yogurt in the Oven

Follow steps 1 and 2 for making yogurt in a yogurt maker.

• 3.) In a separate bowl, place 1/8 tsp (1 quart) or 1/4 tsp (2 quarts) of ProGurt? yogurt starter and slowly add some of the cooled milk, mixing it well with a whisk or electric hand mixer. When this solution is blended well, add it slowly back into the pot, again mixing it well.
• 4.) Place the covered pot in oven with a 60 watt light bulb on. Keep a thermometer in the oven and maintain the temperature at 100 to 110 degrees F. If the oven becomes too warm, use a pen to prop open the door just a bit. Once you have done this a few times, you will get a feel for how your oven best maintains this temperature. Ferment the yogurt this way for 24 hours.
• 5.) After 24 hours, remove the pot from the oven and put it in the fridge for about 8 hours. Do not disturb the yogurt until it is set up properly, or you will change the consistency.
• 6.) Gently but thoroughly, stir the yogurt with a spoon or metal whisk to make it smooth.

The cultures will remain active for about 2 weeks if properly refrigerated.

IngredientCategory?