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comment by rocketyak
rocketyak  ·  577 days ago  ·  link  ·    ·  parent  ·  post: Pubski: October 18, 2017

Continuing my streak of mind-melting drill sequence reading/organizing. At least things make sense now that I have a better handle on the macros, plus I found out this fantastic piece of 2003 NASA history exists. Came for the rover drifting, stayed for the algorithms.

Goat milk didn't work very well for yogurt... maybe I didn't use enough starter? Maybe the different structure of goat milk protein means it needs to boil/incubate for longer? ¯\_(ツ)_/¯ The tasty, sometimes very stinky, experiment continues. If anyone has yogurt making tips I'm all ears!

Also picked out our wedding colors so yay for progress.

Gem  ·  574 days ago  ·  link  ·  

I find a few drops of calcium chloride really firms up my yoghurt.

Edit: Spelling. Effing autocomplete.

rocketyak  ·  571 days ago  ·  link  ·  

Hmmm this is interesting. I guess it just dries things out thereby firming it up? I wonder how this differs from usual gelling.

Gem  ·  568 days ago  ·  link  ·  


Note the relevance to goats milk as well.

Gem  ·  571 days ago  ·  link  ·  

I've just always accepted it without thinking much about it, but now you have me interested as well! Time for some reading, I think.

Devac  ·  577 days ago  ·  link  ·  

What do you mean by "didn't work very well"? Wrong consistency? Separates into layers instead of gelling? Are there visible chunks?'' What's the method you are using? It's been a while since I made yoghurt, but I'll try to help.

Bit of an all-purpose chemistry: goat milk has only slightly less lactose than cow milk, but more fat. Test pH if you can, you need it around 4-5 for gelling to happen (and to get more fat contained in micelles, but that's a side-benefit).

EDIT: If the pH after a few hours isn't around 4-5, then you will know if you have to adjust the amount of starter.

Also, awesome video! :D

rocketyak  ·  577 days ago  ·  link  ·  

Yeah, it just didn't look any different than it did right after I mixed in the cultures. No gelling and (surprisingly since it's not homogenized) not much layer separation. No idea what the pH might have been since I was a bit afraid to taste it since it wasn't doing what I expected.

My method

- Bring a quart of goat milk to just below a boil in a dutch oven

- Put the top on and let it cool off the burner for 15 mins (or until lukewarm - 15 mins worked for me)

- Whisk in 1/4 cup yogurt <- my issue may have been here since the recipe I used the first time around was with a half cup, and we just didn't leave enough of the last batch

- Put the lid back on, and put it in the oven with a light on for 4-6 hours (check at 4 for gelling, my first batch was good at 4.5 so I figured a cap of 6 hours would start getting too sour for me)

- Put it in the fridge once finished.

Any suggestions for a culinary pH meter? I hadn't considered that as a gate check for yogurt making, but it makes a lot of sense. Not sure what else I can use it for, though I'm tempted to just start poking all kinds of things and get some food science data going ha.

And haha right!

Devac  ·  577 days ago  ·  link  ·  

I don't see much of a problem with the method, but I'll think about it tomorrow (well, today - it's 1 AM here).

    Any suggestions for a culinary pH meter?

Currently, I'm using universal indicator paper from lab supply store, but you can do the same with strong tea. Seriously. It gets brighter when you add acids and dark/cloudy when exposed to bases. With some practice, I taught myself to estimate pH with a margin of error close to the one on a universal paper using lye, citric acid and some maths to work out all them ion concentrations. Can get messy, but it's a fun experiment.

Remember to take out the bag, though. ;)

Devac  ·  575 days ago  ·  link  ·  

Sorry for stalling. Oddly busy weekend for me.

    Whisk in 1/4 cup yogurt <- my issue may have been here since the recipe I used the first time around was with a half cup, and we just didn't leave enough of the last batch

This is the only source of bacteria for you, right? I'd spike that with a spoonful or two of lactose for about an hour before adding to the milk and mixing. Even if you didn't leave enough, it should make your starter culture more active and/or increase their numbers.

rocketyak  ·  571 days ago  ·  link  ·  

No worries - busy week for me too. Hmm I'll try this and see what happens. I'm starting the cultures over tomorrow since I threw out everything from the botched batch, but for the next week I'll try this and see if it helps. Also you've inspired me to to screw around with some pH strips in food this weekend, ha. Thanks!

Devac  ·  571 days ago  ·  link  ·  

My pleasure. Please share the details of the next batch(es).

About pH… it's seriously a powerful tool in the kitchen. Pretty much as important as in bench chemistry. From tomato sauce (can be made less acidic with baking soda) to making own dairy, it kicks arse. :P