Is this a normal ratio of yogurt to whey for home made yogurt? It was store bought whole milk that was in the bread maker for about 24 hours. I then put it in a strainer to separate. This is only about my third batch recently. I don't heat the milk up high like some recipes. I just let the milk it sit in the bread maker at about 110F for 1 hour before adding the last batche's whey. Then I let it sit at 110 for about 24 hours until desired consistency. #asknostr #foodstr #yogurt #whey #diy #ferment #culture
Discussion
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Why bread maker and not crockpot on low?
Crock pot on low still boils if in there long enough. Bread maker has yogurt setting that doesn't get as hot. Are you able to make yogurt on low in a crockpot?
In our experience, that's a pretty normal ratio.
There's a shockingly small amount of yogurt yield and an equally shocking amount of whey output.
the step to heat the milk up is usually just if you start with raw milk, to kill the other cultures that are naturally in the milk. store milk is already pasteurized.
In a typical yogurt batch for us, we get no whey unless we strain it, then could be up to 40% of the volume depending on how long it strains. we use an instapot to make our yogurt.
I guess we like our yogurt a little thicker. I'm going to try and strain it less.