24-Hour Fermented Yogurt
24-Hour Fermented Yogurt
This yogurt is a lifesaver particularly if you are someone who loves creamy condiments like sour cream, ranch dressing and cream cheese. In addition, yogurt that ferments for 24-hours is virtually lactose free and provides a higher probiotic count than commercial yogurt because it is fermented longer. I make this once to twice a week and use the Luvele Yogurt Maker, which has a timer setting of 24 hours. We eat the yogurt with fruit toppings and mainly use it as the base for creamy dips.
Ingredients:
Cow’s milk, 1 liter - I use organic whole milk
Yogurt Starter Culture 5 gram packet, like Yogourmet
You can also use ¼ cup of yogurt which is what I do. It is recommended that you use a yogurt that only contains milk and live cultures. Maple Hill Unsweetened Greek Yogurt is the brand I like to use. I have read that many people also use Dannon Natural.
Directions:
Before you begin it is important to sterilize the Luvele yogurt making glass jar, lid and any utensils you use, in hot water. The danger of not sterilizing is that other bacteria may overpower your starter culture and affect the quality of your yogurt. (I heat up a tea kettle, chuck the lids, the ¼ cup measuring cup and spoon in a metal bowl and then pour the boiling water in it and also fill the 4 yogurt containers with boiling water too. I let it sit for a few minutes as I heat the milk - step 2)
Heat and hold the milk at 82° C (180° F) Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82° C (180° F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which thickens the yogurt. (I do this for about 2-3 minutes). Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue.
Cover the milk & let cool to below 107° F It is fine if the milk cools down well below 107° or even goes cold, it just mustn't be too hot. Temperatures above 107° C will kill the starter culture. The perfect temperature range for making yogurt is between 97° F and 107° F. (I place the saucepan in a bowl of ice water and let it cool to about 100 degrees F. While I am waiting for the milk to cool, I dump my boiling water out of the metal bowl and yogurt pots and cover them with a clean towel).
Add the starter culture or yogurt and gently whisk it in.
Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified.
Pour the milk into the yogurt making jars and put the lid firmly on.
Place the glass yogurt jar into your yogurt maker and set the temperature to 100 degrees and time to 24 hours.
When the yogurt maker has completed its time, transfer the jars to the refrigerator and chill 6- hours before using.
