Difference between revisions of "Yogurt"
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*Set cabinet at 110F for 7 hours | *Set cabinet at 110F for 7 hours | ||
*Remove, add labels and set out in [[Jacob Springs Farm Store]] | *Remove, add labels and set out in [[Jacob Springs Farm Store]] | ||
| + | |||
| + | ===Ideas=== | ||
| + | L. Shirota has great potential as a beverage. 97F is supposed to be the sweet spot. | ||
| + | 95F for 8 hours seemed to work well. | ||
| + | |||
| + | L. Reuterii - the “happy yogurt” could be interesting. Culture at 100F for 36 hours. | ||
| + | |||
| + | A special topical yogurt for skincare could be interesting: | ||
| + | Research|[https://pmc.ncbi.nlm.nih.gov/articles/PMC9677255/] | ||
Latest revision as of 22:48, 20 October 2024
Process for Making Yogurt
- get 17 clean widemouth quart jars
- Using 3 quarts of yogurt as starter
- Distribute starter into the 20 jars (including the 3 the starter came in)
- Top up all the jars with Whole Raw Milk
- Lid jars and place into the food dryer cabinet
- Set cabinet at 110F for 7 hours
- Remove, add labels and set out in Jacob Springs Farm Store
Ideas
L. Shirota has great potential as a beverage. 97F is supposed to be the sweet spot. 95F for 8 hours seemed to work well.
L. Reuterii - the “happy yogurt” could be interesting. Culture at 100F for 36 hours.
A special topical yogurt for skincare could be interesting: Research|[1]
