Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is just not very smooth. Store bought greek yogurt (such as Dannon Oikos and Fage) is silky smooth, thick and creamy. This texture is one of the biggest reasons I enjoy it so much.
My DIY greek yogurt has a rough consistency closer to ricotta cheese. It also has very small (1 mm) cottage cheese like curds in it. I found out that you can make Ricotta simply by heating up whey. That causes the albumin protein to turn into ricotta. The first step to make Greek Yogurt is to heat up the milk to denature albumin protein. Apparently this results in the protein staying in the yogurt instead of the whey. So I thought if I didn’t heat the milk up as hot, it would keep more albumin protein in the whey and the result would be a smoother yogurt, and a higher yield of ricotta from the whey. What I ended up with was more whey and less yogurt. More importantly, the yogurt had the same texture as before.
Does anyone know of something I can change in the yogurt making process that leads to a more silky smooth consistency?
You are correct that the milk is heated to denature the albumin so that it becomes part of the structure of the yogurt instead of washing out in the whey. When distributed through the yogurt properly this protein will not cause the clumping problems you are seeing.
You shouldn't expect to make ricotta from yogurt whey- even if the milk wasn't boiled it just doesn't work well.
Most yogurt problems, including breaking and clumping, are caused by poor temperature control. Heating the milk too much during incubation, over incubating, or erratic temperatures, can all cause your bacteria to misbehave. Often this causes the yogurt to be too acidic and to curdle which would explain your clumping.
As has been canvassed in other answers; the best yogurt incubation temperatures are between 100 - 110°F (38-48°C) but it seems to vary a little with the starter. The best results seem to be had from putting 110°F (48°C) milk in an insulated container to incubate rather than trying to use a heater.
Many yogurt recipes call for powdered milk to boost the milk protein in the mix. Another possible explanation is if you mixed it in insufficiently.
heated to 170°F and then turned off. I used the “Very Vanilla” starter and in the morning it was still milk, so I added some plain greek yogurt and transferred it to a crock pot on keep warm... yogurt (made with whole milk), and Yoplait Very Vanilla, and some other brand of plain greek yogurt. The “other brand” yogurt was at least a couple weeks in the fridge before I tried using... resembled ricotta cheese. It smelled nutty and delicious, but didn’t taste nutty or delicious. I think it was getting all that smell from the whey. The taste was not unpleasant, but not pleasant either
My girlfriend and I make a large batch of yogurt every week, and have done so for more than a year now - we just eat a ton of the stuff. THis leaves a lot of leftover whey which we used to just throw out. This past week I took my first swing at making mozzarella, and noticed that the recipe suggested not throwing out the whey, but rather using it to make ricotta by boiling it. I ended up throwing out the whey from the mozzarella anyways because it was a tiny batch, and we had to make yogurt anyway. So, we made the yogurt, and my girlfriend saved they whey for me. I've been simmering
Possible Duplicate: How can I make a silky smooth, rich mash? My mash potatoes are usually not very tasty. I sometimes add some cheese or butter (together with milk) but I never manage to make a good one! Probably the quantities are wrong. Could you give me some help ? Thanks
I have found several recipes online for making doogh or ayran (I love this stuff sooo much), and they all seem to involve diluting greek yogurt with either water or soda. I want to make my yogurt drink from scratch, so that means making greek yogurt is my first step. However, greek yogurt is yogurt that has been strained to remove whey, so I thought, if all I care about is the drink, should I skip straining, or will the flavor be better (maybe fresher-tasting) if I strain out the whey then add water?
I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients: Oats mix (the ones that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch... leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?
I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It also got up to 112F instead of the called for 105F before letting the curds form. But it never came together or reached the shiny smooth consistency that the directions called for. It would not hold together well enough to pull / stretch. It ended up like ricotta. It was good, but it wasn't what we were aiming for. When doing my Christmas shopping, I noticed that some of the kits were
, though, so this was new to me. I made the roux fine, and mixed in the milk, which produced a smooth sauce. Once it started to thicken, I added the recommended amount of cheese (200g, to 2 cups milk). I used a pre-grated mix of mozarella, cheddar and romano. After mixing in the cheese, the sauce took on a fine, lumpy consistency - something like pureed cauliflower. Bringing it back to a simmer caused some of the surface to start to resemble a more normal looking mac & cheese sauce, but stirring returned the sauce to its previous grainy consistency. Once it was simmering briskly, I left
A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes... the oil add cubed tofu, toss to coat cook for a while, tossing periodically to lightly brown the cubes turn heat off add plain greek yogurt stir to combine In the few minutes it took to finish the rest of the meal and start plating, the yogurt had separated so I had a clumpy, lumpy, yogurt soup instead of a smooth creamy sauce.
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried onions and garlic, then added in the vegetables. I added in salt, pepper, souvlaki seasoning, sage and thyme I believe for extra taste. At the end I mixed in a tablespoon of Ricotta (my favourite cheese). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first