Euro Cusine Yogurt strainer - this holds half gallon of milk perfectly.kitchen linen or tea towels - not the fuzzy kind.xlarge coffee filters - 1 Gallon Size Half Gallon Size Unbleached Half Gallon Size.heavy duty paper towels - don't use cheap ones, they'll tear and shred.You can strain right after incubation using any of the following material over a strainer: It will take longer to strain chilled yogurt - about 6-8 hours. This "sets" the yogurt and won't run through the cheesecloth. *If you use cheesecloth, you will need to use several layers of cheesecloth OR to put your pot of yogurt into the fridge to chill completely for 4-6 hours. If you want to have a THICK Greek Style yogurt, you will need to strain it. If you want a simple, no heat, no temp taking, dump and start method of using Fairlife milk to make yogurt, check here! This cold start method is only for UHT/UP milks. This is a traditional heat/cool/add starter and incubate method. Plant based milks need a thickening agent to help make yogurt, so an additional ingredient is needed. If you cannot have dairy or wish to make a Vegan yogurt, by all means you can! Folks have used Coconut Milk, Soy, Almond Milk, and others. #Instant pot yogurt free#Another option is to incubate your yogurt for 15 or more hours, in which all the lactose is consumed by the cultures and result in a tangy, lactose free yogurt. Straining the yogurt removes much of the lactose along with the whey. If you are lactose intolerant, but can tolerate Greek style yogurt, you will want to strain your yogurt. If you are highly lactose intolerant, you may want to try one of these milks. Lactaid and Fairlife milks have been used with success. Once you have made a successful yogurt with regular, pasteurized milk and are familiar with the process, try your favorite organic or ultra pasteurized milk and see if it works. Some ultra pasteurized milks work, some don't. If all you can find are ultra pasteurized milk in your area, start with a half gallon and see if it works for you. Organic milks are often ultra pasteurized. Ultra pasteurized milks are heated to 280° for a few seconds, killing 99.9% of the bacteria in the milk, rendering it too sterile to culture yogurt properly. You can use raw milk - it may be a little thinner than pasteurized milk, but it will work.įor your first time making yogurt, you will want to avoid using ultra pasteurized milk. You can use skim and low fat milks the yield will be less if you strain it. I still get great results with 2% and prefer it over 1% or skim. I have found that the final yogurt yields more and is creamier with whole milk. I have made yogurt using Whole, 2%, and 1% cow's milk from the store.
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