I think in a few hours I need to strain this and ... that's yogurt?

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[–]hennaojichan 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (2 children)

Looks like the cheese in some "sag" Indian dishes like in Sag Panir.

[–][deleted] 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (1 child)

Fairly similar processes, different bacteria, and this won't form curds. Hopefully anyways lol.

[–]hennaojichan 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

If it does just puree some spinach and Bob's you uncle.

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (7 children)

The hero we needed! My lady makes kefir sometimes, but I don't trust her at all, especially with sketchy ass dairy.

[–][deleted] 4 insightful - 4 fun4 insightful - 3 fun5 insightful - 4 fun -  (6 children)

Yeah the wife has already declared she won't be eating this. Y'all are wimps lol. Fermentation is the perfect thing to do with sketchy foods.

[–][deleted] 4 insightful - 3 fun4 insightful - 2 fun5 insightful - 3 fun -  (5 children)

You title says it all man, God only knows what the hell you are making

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (4 children)

I'm straining it now and it smells like delicious, delicious yogurt. The nose knows. The process is designed to repasteurize the milk and then you add an overwhelming amount of starter bacteria to outcompete any nasty strains. These strains tend to be vigorous anyways, that's how we managed to catch wild strains to ever know about stuff like yogurt, but here we give them a head start and ideal conditions.

The tepache I make uses wild yeast, which pretty much translates into whatever shit is growing on the outside of the fruit anyways, and you trust in the yeast to outpace the competition.

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (3 children)

that all sounds very reasonable and jives with the little I know about pickling type fermenting with salt. the nose does know. the tartiest dairy I've ever had was my ladies kefir. It was kinda magic and more tart than greek yogurt.

tepache sounds pretty awesome, i'll have to try it sometime. i'd be into making some of this dairy stuff, but it's calling for like 4 gallons of milk. seems expensive. some kind of home made easy cheese would be epic though. or yogurt. so how did it turn out?

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (2 children)

It's really good. The coffee filter isn't working so well but I got a thin batch by pulling it out and then desperately rescuing the yogurt when too much was going through the sieve. I'm straining the rest again (restraining lol) so I don't lose any.

some kind of home made easy cheese

I have a bag of cheese curds in my fridge now. So fresh it squeaks. They're good, it's very mild cheddar. I'd imagine that's one of the easier ones since it doesn't require aging. I mean really it's just stopping at the first step of cheese making.

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (1 child)

it's just stopping at the first step of cheese making.

sold! you're an inspiration man.

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (0 children)

I bet mozzarella isn't hard either, old Italian ladies make that in their sinks. Oh shit, it's not. I might have sodium citrate but I sure as shit don't have vegetable rennet tho.

[–]jet199 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (3 children)

Looks fine.

The first batch is usually OK. It's when you try to use what's left as a starter for the next lot things go bad.

It might be worth freezing some of this fresh batch in an ice cube tray to use as a starter.

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

It might be worth freezing some of this fresh batch in an ice cube tray to use as a starter

I froze some of the original in a hobby baggie. They're really useful in the kitchen. Although, I don't know if you've ever noticed how quickly leftover yogurt residue dries out, but dehydration seems like it should be a viable option that wouldn't require refrigeration in order to preserve it. I might try that.

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (1 child)

You know, it's interesting, I've bad similar experiences with fermenting alcohol. You'd think you could add more food for the yeast to the dregs and it'd kick back up again, but I guess they're already dead.

[–]jet199 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

In think it's more the yeasts in the air in your house take over and kill the good stuff.

[–][deleted] 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (6 children)

u/Node

[–]Node 3 insightful - 2 fun3 insightful - 1 fun4 insightful - 2 fun -  (5 children)

Looks like it could be. Did you follow the standard yogurt recipe with store bought yogurt? That extra liquid means your yogurt will be a bit firmer than usual, and you can strain it though cheesecloth it make it even firmer. Otherwise looks like yogurt.

As the story goes, store bought weakens after few cycles, but test it and report back! Anyway, what kind of yogurt is it?

[–][deleted] 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (4 children)

It was a Huffington Post article. Oddly enough they have a very brief recipe. I appreciate brevity in recipes. Heat milk to 150, cool to 110, add starter, then keep warm and wait. I had mine in the microwave. It isn't cold here but that stays a bit warmer.

I was out of cheesecloth, I was going to try straining it with a coffee filter and a fine mesh sieve.

Anyway, what kind of yogurt is it?

Chobani, that's probably why it's going to be thick.

report back

Will do. I'm glad you suggested it. We had most of a gallon of old milk and if this works out that's fantastic. I could see not ever really buying yogurt again unless I fuck up a starter.

And sour cream I imagine works exactly the same?

[–]Node 4 insightful - 2 fun4 insightful - 1 fun5 insightful - 2 fun -  (3 children)

Instead of sour cream, try creme fraiche. Add a couple tablespoons of buttermilk to a pint of cream or half & half. Let sit on top of your fridge for a day or so. Cool in the fridge for another day or so. Use like sour cream.

Also, using the old milk is a little questionable. I don't think turning it into yogurt will rehabilitate it to the point that it's good again.

For long term yogurt production, 'yogurt starter' and good milk will give the best results.

https://www.culturesforhealth.com/

A bonanza of cultural enrichment.

[–][deleted] 3 insightful - 3 fun3 insightful - 2 fun4 insightful - 3 fun -  (1 child)

he knew the milk was old, so he posted in /s/frugal instead of a food sub :D

[–]Node 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

Haha. Last time I got 4 gallons of milk instead of two, the last gallon got a little iffy before I got to it. Turning it into yogurt probably wouldn't have helped, as I think the wrong kind of bacteria had too much of a foothold.

[–][deleted] 3 insightful - 3 fun3 insightful - 2 fun4 insightful - 3 fun -  (0 children)

Also, using the old milk is a little questionable

I searched, it's fine to use soured milk or even milk that's shown good bacterial growth. The milk I used wasn't bad, but it was old enough that the wife wouldn't drink it and I don't use milk often.

[–]Noam_Chomsky 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (1 child)

I think in a few hours I need to strain this and ... that's yogurt?

Muskrats don't strain things.

Muskrats like it raw!

[–][deleted] 2 insightful - 3 fun2 insightful - 2 fun3 insightful - 3 fun -  (0 children)

Raw dog my hot dog
Now I got little bumpy bumps
A bump on her belly,
And a bump on my schlong.

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (2 children)

Looks amazing man. Recipe?

[–][deleted] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (1 child)

https://www.huffpost.com/entry/make-your-own-yogurt-and_n_167942

[–][deleted] 2 insightful - 1 fun2 insightful - 0 fun3 insightful - 1 fun -  (0 children)

Thanks man!