Quote:
Originally Posted by copyrite
I boil milk in the pot. Been making my own yogurt from cultures I bought online for over a year and a half without a failure.
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Same here (though we just get our culture from store-bought yogurt, if we have nothing left over from the previous homemade batch), I'm pretty sure my wife just follows the process as written in the IP instruction manual.
Sometimes we'll strain the batch in two separate portions, both so that we can use more reasonably sized strainers and vessels, but also so we can strain one batch to thick, Greek style, and the other to a looser...um...not Greek (Swiss?) style.
The whey that gets strained out makes an excellent liquid for batter: pancakes, waffles, fried pickles...whatever.
Mmm....we're due for another batch I think.
BTW, dinner tonight was an IP beef stew from a recipe my wife found online. It was good.