2 months ago
2
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Posted On: August 18th 2026, 05:09 pm
Perfecting the Curd.
I am getting close to yogurt nirvana. After reading everything I can get my hands on, then asking specific questions of Google AI, I may have come as close as I ever will to making the yogurt I've been hoping for.
Heat 1/2 gal. whole milk plus 3/4 cup dry milk powder to 185°F.
Once it hits 185, put heat at its lowest and keep it going 10-15 min. for some evaporation/thickening (opt.).
Heat off and cool the milk to approx. 110°F.
Now you can just put your yogurt container into some kind of thermal environment. Or to be "extra," while the milk cools, you can setup this specific fermentation environment (which is what I did):
In a thermal cooker (or a thermal bag, etc., if no cooker available), place a bowl that you can rest the yogurt bowl on and put some really hot water in it. Place another bowl on top (optional; I just try to avoid the hot water condensing onto the bottom of the final clay pot). Place clay pot on that and I used a plate as a lid (the clay lid is too tall).
When milk has cooled, add 2-3T LaFermière plain yogurt (I'm trying to come close to their creamy French yogurt - they make it directly in each individual clay pot. You may use any yogurt that has appropriate bacteria). Mix well, place in the clay pot, multiple lids on and wait about 7.5 hours. Refrigerate.
You won't need to strain; it's a near-perfect consistency. The clay pot in my 1st photo is how the yogurt came out of its fermentation before the fridge.
The reason for so much putzing around: clay is typically used in India for their curd/yogurt (& by La Fermière) because it has properties of soaking in some of the liquid. It's also said to impart a particular subtle flavor, but I don't really taste anything "earthy." The thermal cooker is a good way of fermenting; there are many alternatives, including the heat of an oven's pilot light - and the hot water is kind of insurance, but I'm pretty sure I'm going overboard & it's not necessary. @brodandtaylor recommended keeping the milk at 185° for several minutes - some scientific reason! Dry milk helps consistency.
#yogurt #curd
I am getting close to yogurt nirvana. After reading everything I can get my hands on, then asking specific questions of Google AI, I may have come as close as I ever will to making the yogurt I've been hoping for.
Heat 1/2 gal. whole milk plus 3/4 cup dry milk powder to 185°F.
Once it hits 185, put heat at its lowest and keep it going 10-15 min. for some evaporation/thickening (opt.).
Heat off and cool the milk to approx. 110°F.
Now you can just put your yogurt container into some kind of thermal environment. Or to be "extra," while the milk cools, you can setup this specific fermentation environment (which is what I did):
In a thermal cooker (or a thermal bag, etc., if no cooker available), place a bowl that you can rest the yogurt bowl on and put some really hot water in it. Place another bowl on top (optional; I just try to avoid the hot water condensing onto the bottom of the final clay pot). Place clay pot on that and I used a plate as a lid (the clay lid is too tall).
When milk has cooled, add 2-3T LaFermière plain yogurt (I'm trying to come close to their creamy French yogurt - they make it directly in each individual clay pot. You may use any yogurt that has appropriate bacteria). Mix well, place in the clay pot, multiple lids on and wait about 7.5 hours. Refrigerate.
You won't need to strain; it's a near-perfect consistency. The clay pot in my 1st photo is how the yogurt came out of its fermentation before the fridge.
The reason for so much putzing around: clay is typically used in India for their curd/yogurt (& by La Fermière) because it has properties of soaking in some of the liquid. It's also said to impart a particular subtle flavor, but I don't really taste anything "earthy." The thermal cooker is a good way of fermenting; there are many alternatives, including the heat of an oven's pilot light - and the hot water is kind of insurance, but I'm pretty sure I'm going overboard & it's not necessary. @brodandtaylor recommended keeping the milk at 185° for several minutes - some scientific reason! Dry milk helps consistency.
#yogurt #curd
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