Shirley and John each take a glassful of yogurt to work every day. However, there are only 7 glasses. So the bulk yogurt can be put in cleaned glasses to get them through the week.
Needless to say, I am eager to try out this new batch. It will need to chill in the refrigerator for an hour before enjoying some.
My Original Presentation
ReplyDeleteCurrently I am making another batch of yogurt. This time I have used an ultra-pasteurized organic milk. The dairy's cattle freely graze on grass, are not corn-fed. Meat and dairy products from grass-fed cattle is said to have a good kind of trans-fat. The yogurt I use as starter for the new culture is an organic product.
The next step for me may be to graduate to a large yogurt maker. It makes, in bulk, 2 quarts of product. A double-walled construction — presenting a 'cylinder of water' — provides even heating with an incubation time of half that as for my '7 single-servings' maker.
The positive reviews given this item are very compelling. I believe that it will be smart to include yogurt daily in my diet. I love the flavor plain; therefore, can avoid always adding sugary fruits. Yet, I have been throwing in frozen blueberries occasionally. Yummy, healthy treat both ways.
Update — The verdict is in. Five hours incubation fell short of getting the thicker consistency desired.
ReplyDeleteWhat shall I choose? Definitely one more hour. Will that be enough? Considering the exponential growth pattern of the culture organisms it may well be enough.
I would add time in increments of 30 minutes after six hours if more time seems necessary.