August 14, 2013 in Yogurt
Note from Shannon: Please welcome Rosalyn, CFH Content Development Manager and Cultured Kitchen-Keeper.
This is part three of my experiment to find out whether you can mix dried cow milk with fresh goat milk to get a thicker yogurt – and vice versa. If you missed the introduction, check out part one. If you want to read more about the experiment, check out part two.
So, as I described in part two, I set up six incubations:
- 1 cup of cow milk + 1 tablespoon of cow yogurt
- 1 cup of cow milk + 1 tablespoon of cow yogurt + 1 tablespoon of dried cow milk
- 1 cup of cow milk + 1 tablespoon of cow yogurt + 1 tablespoon of dried goat milk
- 1 cup of goat milk + 1 tablespoon of goat yogurt
- 1 cup of goat milk + 1 tablespoon of goat yogurt + 1 tablespoons of dried cow milk
- 1 cup of goat milk + 1 tablespoon of goat yogurt + 1 tablespoons of dried goat milk
I let them sit at room temperature for 12 hours. At this point the plain cow milk yogurt looked pretty firm and was pulling away from the side of the container in a single mass. It wasn’t as thick as the yogurt I make with half-and-half, but I wasn’t expecting it to be.
So I let it sit for another 6 hours, because it was pretty cool in my kitchen, and viili yogurt does take its own sweet time to set up. No change after 6 hours though, so I gave it another 6, for a total of 24 hours. (This is not an unusual time for viili. I sometimes let my half-and-half yogurt go that long if I want a really thick, tart result.) At the 24-hour point I inspected each jar, and I also tasted it to get an impression of its tartness and texture.
Here are the results…