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Sep. 3rd, 2020 08:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
camwynCultured up about a quart of whole milk last night with the remains of my last batch of Bulgarian-culture yogurt. I don't think I'm going to use this batch for culturing its successor; after a certain number of run throughs I'm told it gets too acidic to be a good idea. We'll see, though.
The results are currently in a cheesecloth-lined (possibly butter muslin-lined, I didn't remember which fabric I had grabbed) strainer over a pot on the kitchen stove, dripping whey for Greek yogurt production.
ETA:
about 10:45 or so I remembered the yogurt. it's been transferred to its refrigerator jar now and the whey has been disposed of. I think it lost close to half its volume in whey drainage, but it's still reasonably squishy as well as thick, and definitely softer than my first round of Greek yogurt-making, which felt as if I had made unsalted labneh. Tastes less acidic than I was expecting, too, so there's that.
The results are currently in a cheesecloth-lined (possibly butter muslin-lined, I didn't remember which fabric I had grabbed) strainer over a pot on the kitchen stove, dripping whey for Greek yogurt production.
ETA:
about 10:45 or so I remembered the yogurt. it's been transferred to its refrigerator jar now and the whey has been disposed of. I think it lost close to half its volume in whey drainage, but it's still reasonably squishy as well as thick, and definitely softer than my first round of Greek yogurt-making, which felt as if I had made unsalted labneh. Tastes less acidic than I was expecting, too, so there's that.
