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Making a Thermophilic Starter Culture ..yogurt (Read 1413 times)
Dec 11th, 2007 at 10:50pm

DeejayDebi   Offline
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Thermophilic Starter Culture ..

1. Start with 2 cups of FRESH milk. Heat it to 185 F (85 C) on the range top or in a microwave. Be careful not heat to high or the cream will separate.
2. Let the 2 Cups of milk cool to at least 125 F (52 C) room temp.
3. Add one heaping table spoon of FRESH yogurt (either homemade or store bought “live and active culture” type like Dannon plain).
4. Mix the yogurt into the milk thoroughly with a fork or a whisk.
5. Keep the mixture at 110 F (44 C) for 8-10 hours until a firm yogurt has set. This can be done by using a double boiler on a low setting or by placing the inoculated milk into a small CLEAN mason jar placed in a warm water bath. The bath can be kept warm by placing it on an electric range top at the lowest possible setting (so that ‘ON’ light is just on). Monitor the temperature closely the first few times you do this and you will become a better judge of the temperature settings of your range top. This way with future cultures you can set the process up and not worry about it for 8-10 hours.
6. Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.
7. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your mesophilic culture.
8. The resulting ice cubes are each 1 oz of thermophilic starter.
9. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month. . To make more starter simply thaw one cube and use it as the fresh yogurt used in step 3.

Making a Mesophilic Starter Culture

1. Start with 2 cups of FRESH or store bought Cultured Buttermilk.
2. Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).
3. Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)
4. The resulting buttermilk will be much thicker and sour then what you started with.  It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.
5. Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheese making, cleanliness is next to godliness.
6. Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags.  It is a good idea to label the container to distinguish it from your thermophilic culture.
7. The resulting ice cubes are each 1 oz of mesophilic starter.
8. Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.

To make more starter simply thaw one cube and add into 2 cups of fresh milk.  Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5. 


General useage = 3 tablespoons per 1 galon of milk
« Last Edit: Jul 23rd, 2010 at 11:49pm by DeejayDebi »  

Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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