Sunday, 15 May 2016
The Yogurt Workshop - Where to Buy Supplies
Vegan Yogurt Cultures:
http://www.culturesforhealth.com/vegan-yogurt-starter.html
Dairy Yogurt Cultures:
https://www.amazon.ca/Euro-Cuisine-Yogurt-Starter-10/dp/B008BAKDKS/ref=sr_1_1?ie=UTF8&qid=1463331228&sr=8-1&keywords=yogurt+starter
http://www.culturesforhealth.com/traditional-flavored-yogurt-starter.html
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-%E2%80%93-25-Pouches.product.100160138.html
Yogurt Makers
Electric units:
https://www.amazon.ca/NutriChef-PKYM26-Electronic-Machine-Function/dp/B0179ITYAC/ref=pd_sim_sbs_79_10?ie=UTF8&dpID=41zgCMJ9xjL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=KJHKJ6CFN0VHMX4XP18Z
If you have a costco membership:
http://www.costco.ca/Oster-Mykonos-Greek-Yogurt-Maker.product.100223060.html
Non-electric units (Can be used for Keifer also):
https://www.amazon.ca/YOGOTHERM-YOGURT-INCUBATOR-NON-ELECTRIC/dp/B004EKGK8S/ref=sr_1_9?ie=UTF8&qid=1463331096&sr=8-9&keywords=yogurt+maker
If you have a costco membership:
http://www.costco.ca/Yogotherm-Probiotic-Yogurt-Maker-with-5-packs-of-probiotics.product.100157004.html
The Yogurt Workshop
The Yogurt Workshop was awesome!
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Stephanie brought some cow's milk yogurt she had made, showed us how to turn regular yogurt into greek yogurt, and we made coconut yogurt as well!
Here are the recipes:
Cow’s Milk Yogurt
Ingredients:
- 2 quarts of milk (Full Fat makes for a thicker yogurt)
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, heat the milk in either the pot (medium to medium low) or the crockpot to 180F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 108F to 112F (42c to 44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Leaving the yogurt for 24 hours will result in a thicker and virtually-lactose free yogurt.
Chill the yogurt for at least an hour before consuming. IF making Greek yogurt begin straining now (See recipe below)
Note: You can use half and half, heavy cream, etc as well for creamier frozen yogurts, desserts, and crème fraiche-like products
Greek Yogurt (This is for all yogurt types)
Ingredients:
- Yogurt, ideally fresh.
- A big bowl
- A strainer or A Ultra-Fine Mesh Strainer (Like a Chinois or a Tamis), you can skip the step below if you have this
- Cheesecloth OR Nut Milk Bag OR Paper Coffee Filters
- A small weight (like a can of veggies) with a small plate/lid
Place the bowl under the strainer. Then, place the cheesecloth/nut milk bag/paper coffee filers in the strainer.
Add the yogurt, then place the plate and weight on top of the yogurt.
The whey will begin to drain from the yogurt, depending on the size of the bowl you may have to empty it. Let drain for 1 hour or more.
For yogurt cheese, wait for 12 to 24 hours. It will have a cream cheese like consistency.
Non-Cow Milk Yogurts
You can make yogurt from any animal and non-animal based milks! However, while the basic recipe remains the same, the temperature you heat the milk up to changes based on the type of milk you use. Be sure to research the type of milk you want to use first.
Goat’s and Sheep’s milk – 160F (71C)
For goat, you MUST use powered goat milk or another thickener, heated slowly, otherwise it will be runny. Sheep’s milk will be thicker than cow’s milk yogurt due to the higher protein content.
Coconut, Soy, Almond, and other Non-Animal Milk – 140F (60C)
You must also use a thickener otherwise it will result in a runny yogurt. For coconut, use the canned variety. Depending on the thickener the recipe below can change slightly. Please do your research before attempting substitution.
Coconut Milk Yogurt [Vegan]
Ingredients:
- 2 cans of coconut milk (14oz) (Canned makes for a more stable yogurt, carton stuff tends to have emulsifiers and other additives that can greatly affect the state of your yogurt)
- Vegan Yogurt Starter
- Vegan Thickener, 2 teaspoons of Agar Agar
- 2 teaspoons yogurt starter OR a cup of previous batch of yogurt
- A digital thermometer
- A pot with a yogurt maker OR a crockpot
Optional: you can add a ½ cup of powdered milk as a thickener, this is recommended for lower-fat milks
First, add the thickener to the milk in the pot.
Second, heat the milk in either the pot (medium to medium low) or the crockpot to 140F (82C), using the digital thermometer with an alarm. When it reaches that temperature, turn it off.
If you are using a crockpot, this can take 2 hours. If you are using a gas stove, this can happen quickly, so be careful!
Now let the milk cool down to 110F (44c). Pour a small amount of the cooled milk into a bowl and add the yogurt starter or previous batch of yogurt. Mix together, this tempers the bacteria to prevent temperature shock.
Add the mixture to the milk, mix together.
If using a crockpot, put the cover on and wrap the crockpot in old towels and place it in a warm part of your kitchen for 12 to 24 hours.
If using a yogurt maker, pour the milk into the yogurt maker, and turn it on. Leave for 12 to 24 hours.
Note: You can put the cans in the fridge overnight and use the solidified coconut cream for a very rich yogurt for desserts and crème fraiche-like products.
Tzatziki Sauce
Cup of Greek yogurt
Cucumber, grated
1 lemon, juiced
Dill to taste
Minced garlic to taste
Sea salt to taste
Ground black pepper to taste
Combine all in a bowl, refrigerate for at least 15 minutes.
Dessert Yogurt Dip
Cup of Greek Yogurt
Vanilla Extract to Taste
Sweetener to Taste
Combine all in a bowl, refrigerate for at least 15 minutes.
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