What should homemade yogurt taste like

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Jewish Sweet Potato Side Dish. Updated 17 hours ago 14 comments. Sauces Butter. Thanksgiving Holidays Main Dish. The longer you incubate, the more sour the yogurt. Sourness in yogurt is not unhealthy. However, if you prefer a less sour yogurt, just incubate for a shorter period of time. Try 5 hours at 43C F. The sourness is also affected by what bacteria are in your starter. If you are using commercial yogurt as your starter, than choose a yogurt that has a mild taste.

I find that Fage brand yogurt produces a less sour yogurt even when I incubate as long as 14 hours. Siggy's on the other hand makes a very sour yogurt. If you are using a commercial yogurt starter, choose a product that advertises that it has a mild flavor. Sign up to join this community. The best answers are voted up and rise to the top.

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Not ready to invest in an Instant Pot or a yogurt maker? You can incubate yogurt in a Thermos, mason jars placed in a cooler with hot water, or a pot placed in an unheated oven with the oven light on. First you need to heat the milk to F 82C. This kills any bacteria that could compete with the yogurt cultures, and it improves the texture of the yogurt. Next, the milk needs to cool till it reaches F—the perfect temperature for the yogurt cultures to do their job. You can either let the milk sit at room temperature for about an hour, or you can speed up the process by placing the pot in a large bowl of ice water.

This is optional, but it will result in creamier yogurt. With an Instant Pot, simply whisk the starter into the pot. Enter the time you want the yogurt to incubate and wait.

Yogurt can take as little as four hours and as long as 15 hours, depending on the cultures you use and how mild or tangy you like it. The longer it incubates, the tangier it will be. I incubate my yogurt for six hours. To avoid rapid temperature changes—which can make the yogurt runny—let the yogurt slowly cool to room temperature for about two hours before putting it in the fridge. Refrigerate for four hours to let it set properly. The reason Greek yogurt is so rich and thick is because some of the whey liquid has been strained out.

To make your own, spoon your homemade yogurt into a cheesecloth-lined colander placed over a bowl. Let it drain in the fridge for as little as an hour or as long as a day, depending on the consistency you want. The longer it strains, the thicker it will get. Tie off the top of the cloth just above the mass of yogurt with string. Place the bowl containing the strainer in the refrigerator and allow to drain for hours.

Add a blanket and give it a few more hours. The solution is to leave it covered in a warm place for extra hours. Is this okay? Yes, some separation of whey from the yogurt is fine and is a natural variation within the culturing process. A full separation where the top half is a white mass and the bottom half is clear liquid is a problem however. What do I do with the whey? You can use the whey instead of buttermilk in making pancakes. You can use it instead of the liquid in bread and pastry dough and it will give you soft and fluffy baked goods.

You can also drink it with a little salt, it is actually very refreshing and tasty. Passionate food explorer Sawsan Abu Farha lives in Jordan and enjoys mixing east and west in her kitchen aiming to get the best of both worlds.

Juggling work, motherhood, blogging and a passion for food and food photography, she shares her journey in her blog "Chef in disguise". I make my own yogurt every week—keep spreading the word!

Thank you for the tip Sara,I make yogurt every week too and I love all the things you can make with it. I hope the post will encourage people to give it a try. What a wonderful recipe. I have never tried making yogurt before and would like to give it a try. Thank you Theresa, you can use any type of milk you want, full fat, fat free, skimmed, it is up to you. Hello, I have been making yogurt for 20 years, and today, a new thing happened! I have small orange spots on the top of my yogurt!

I made it about 2 weeks ago. My gut feeling is that I can scrape it off and it is still good. Is it mould? Should I be more leary of it? I use skim milk … and I use a yogurt maker to maintain the heat … and I use starter from my last batch — have for years! Hello Isara, The orange spots you are refering to are probably a form of fungus. The yogurt could have gotten contaminated during making or something got into the jars or on the spoon someone used or it got contaminated from something in the fridge.

You can scrape off the surface layer and check if the layer under it has changed color or smell. If you observe any change I would throw it away.

If not you may use it. While with solid food you can safely scrape off the affected part and use the rest. If you have a chance, try making yoghurt from sheep milk.

Instead, heat the milk up to 45 degrees C, skim the top layer of yoghurt of the starter jar, and add about one heapfull tablespoon of yoghurt to one litre of warm milk, without reaching into the bottom of the jar. Yeasts tend to gather at the top of the jar, and bacteria which make the milk sour and sort of slimy tend to gather at the bottom of the jar, which is why the middle of the jar is where the yoghurt ferments are purest.

After that, put it in the refrigerator, to cool it down quickly.