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Food from scratch
- Thread starter Hypancistrus
- Start date
desertanimal
2003 UB313
No. I believe if you do that you get curds and whey, which I don't care for.
To make yogurt you boil the milk, let it cool to 105F or so, add yogurt bacteria, and incubate for about 8 hours at roughly that temp. The easiest place to get yogurt bacteria is from a spoonful of yogurt (in that sense the process is akin to using and maintaining a sourdough starter), but I think you can buy them separately in powdered form as well.
To make yogurt you boil the milk, let it cool to 105F or so, add yogurt bacteria, and incubate for about 8 hours at roughly that temp. The easiest place to get yogurt bacteria is from a spoonful of yogurt (in that sense the process is akin to using and maintaining a sourdough starter), but I think you can buy them separately in powdered form as well.
desertanimal
2003 UB313
I just checked and that's not what curds and whey are, as many of you probably already knew.
But if you just let the milk go bad, you get a yogurt-flavored lumpy stuff that the Malagasy call abobo (ah-boo-boo) and eat in the country where there's no refrigeration. I do not like it. At all.
But if you just let the milk go bad, you get a yogurt-flavored lumpy stuff that the Malagasy call abobo (ah-boo-boo) and eat in the country where there's no refrigeration. I do not like it. At all.
Hypancistrus
New member
Ew. That's nasty.