Joule Yogurt Guide

Hi folks, we're getting close to launching more cooking guides for Joule, including a guide for yogurt. Our preferred approach is to scald whole milk at 82C and then chill and hold for 5hrs at 43C. Has anyone in this group made yogurt, and if so, do you have a different approach?

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Comments

mattpope

Chris, can't add any experience here, but your timing is perfect. I was just commenting to my wife that I want to try making some yogurt with Joule. Looking forward to seeing what the CS team comes up with!

fisher23

Hi Chris, I use whole non homogenized low temperature pasturized milk. Heated to 185°F (85° C) in a gallon vacuum bag, hold at temperature to denatured the milk for 20 minutes. Set the temperature to 110°F (43°C), add ice to cool, when the milk reaches 110° F, inoculate with powdered yogurt culture, hydrate for 5 minutes and stir. Pour inoculated milk into pint canning jars, and incubate for 5 to 8 hours at 110° F. To get a thicker yogurt I have incubated for upto 10 hours. There are three different strains of powdered yogurt cultures available from New England Cheeesemaking (note subsequent batches can be made using your previous batch as the culture).

aaron.c.schroeder

I made the CS yoghurt recipe last night in fact, and I have to say that the yoghurt turned out quite thin and liquidy (not 'bleeding' whey, but actually thin, almost like heavy cream), not at all like the video. I'm sure there are lots of variables to consider (e.g. brand of starter yoghurt) but thought I'd report this result as you look at your guide.

FrankM_3301

I've been making the CS yogurt a bunch, with good results. I realize that you tried a variety of holding temps, and settled on 43C. I would like to know if you (or anyone) has experimented with the scalding temp/time. Your recipe scalds then chills. Others hold at the scalding temp for a period of time. Does this impact the final result?

By the way, I've settled on a method where I do everything in a bag. Milk in bag. Set Joule to 82. When at temp (including milk in bag), remove most of the circulating water, replace with cold water (May have to do this twice, depending on container size). Circulate until everything is at 43. Inoculate and hold. Strain briefly. Move to quart container.

Kevin_Doherty_407414

I heat the milk in quart jars to 185 degrees. Hold for about a half hour. Then chill to 90 degrees in the same jars. When cool, mix some yogurt from the previous batch either on low speed in my Vitamin, or use a stick blender. Then incubate at 90 degrees for 18 to twenty hours in pint or half pint jars.

nasv

I have also done the "hold" at 104F for 10-12h with good results, gives flexibility for "overnight".

Ted_Howard_143775

Made my first Joule-based yogurt a couple days ago (43C 6hr, whole milk). Was a little thin. I'd be very curious to hear about how time/temp variables effect the end product. I often 'cheat' and add powdered milk to increase density. It's not for everyone, but it's a trick I often tell people interested in making yogurt.

Wilko_181259

I am doing your way. Because I am using lactose free milk I am using slightly more yogurt and a longer time in the sous vide bath. About 7 to 9 hours.

Caleb_107088

I've been making a lot of yogurt with Joule (also made Amazake this weekend which is a somewhat similiar workflow). For yogurt, I heat 1/2 gallon milk to 180F on the stove, turn off heat, cover and let sit for an hour. I read that holding milk for yogurt at that high temp for an hour will increase thickness and my A/B's tend to back this up. I then cool down, put into quart jars and incubate at 95F for 12-18 hours depending on my schedule. This produces a mild, creamy, sweet, but thick yogurt that doesn't weep much.

Carl_Bach_189875

To make 3 quarts, do I need to triple the starter?

brian_martin2001

No. The nice thing about using biologics are you can start a huge batch with the same amount as you need for a tiny batch. It might take a bit longer, but the bacteria will consume, divide, consume, divide, and so on until all the milk is converted into yogurt.