Loved this! I recently wrote a newsletter about my experience with making yoghurt, as well as my dreams of passing a really good starter down to my (hypothetical) children one day.
After a couple of tries (and failures) with milk, I have been making yoghurt in a thermos using milk powder and water. It works really well, just need to see if I can buy it plastic-free from a bulk food store.
I've also had your gloopy-after-a-few-goes issue, so following for any advice!
So happy to see you turning your readers onto homemade yogurt! Way better than store bought. I use raw milk, and my fermentation chamber is a Styrofoam cooler with a Himalayan salt lamp inside for a low heat source. I also use this for sourdough. Works brilliantly and might be worth a post of its own on my Substack… though I’ve covered in when I talked about sourdough.
I've been culturing a White Moustache-purloined starter for nearly a year now. I'm pretty sure it *is* an heirloom strain, and it makes the best yogurt ever. I wrote all about my process last year: https://newsletter.wordloaf.org/p/diyogurt
My WM got weird and goopy after about 5 or 6 cycles! I had taken a 3 week break from it so perhaps that was illustrating your point about consistent feeding? Will def try again, I love the taste of it.
This is a great post and has me excited to try milk powder.
Milk powder is a game changer! It's kind of expensive relative to just milk, but the convenience of not needing to strain is worth it IMO. I've recently started adding even more than I recommended in the recipe, 300g per half-gallon.
I love making my own yogurt! Since my kids eat an incredible amount of yogurt, it's the only way I can afford it and it's so much better made at home.
Loved this! I recently wrote a newsletter about my experience with making yoghurt, as well as my dreams of passing a really good starter down to my (hypothetical) children one day.
After a couple of tries (and failures) with milk, I have been making yoghurt in a thermos using milk powder and water. It works really well, just need to see if I can buy it plastic-free from a bulk food store.
I've also had your gloopy-after-a-few-goes issue, so following for any advice!
xx Jess
So happy to see you turning your readers onto homemade yogurt! Way better than store bought. I use raw milk, and my fermentation chamber is a Styrofoam cooler with a Himalayan salt lamp inside for a low heat source. I also use this for sourdough. Works brilliantly and might be worth a post of its own on my Substack… though I’ve covered in when I talked about sourdough.
Yes you should!
Homemade yogurt forever!
I've been culturing a White Moustache-purloined starter for nearly a year now. I'm pretty sure it *is* an heirloom strain, and it makes the best yogurt ever. I wrote all about my process last year: https://newsletter.wordloaf.org/p/diyogurt
My WM got weird and goopy after about 5 or 6 cycles! I had taken a 3 week break from it so perhaps that was illustrating your point about consistent feeding? Will def try again, I love the taste of it.
This is a great post and has me excited to try milk powder.
Milk powder is a game changer! It's kind of expensive relative to just milk, but the convenience of not needing to strain is worth it IMO. I've recently started adding even more than I recommended in the recipe, 300g per half-gallon.