Why shouldn’t you use stainless steel as a receptacle for the milk? Yogurt is made using bacteria cultures, which need very specific environments to survive and breed in. Using metal (stainless steel) can interfere with the bacteria culture.
If you incorporate plain yogurt into your milk, make sure the yogurt you use contains a live culture. Check the label on the yogurt packet to make sure that “live culture” is written on there somewhere. (Some commercial yogurt products don’t contain a live culture. ) If using a yogurt starter packet (which contains the necessary bacteria culture), follow the manufacturer’s directions about which proportions to use.
Why does the bacteria need heat to make yogurt out of milk? 108° F is approximately the temperature at which the yogurt cultures begin consuming the lactose in the milk. This process is called fermentation, and it’s the same process that produces beer from wheat or wine from grapes.
As the draining process will take several hours, it’s best to transfer it into the fridge. This process gets rid of all the excess water and makes your yoghurt thicker and much creamier. If you don’t have muslin cloth or cheesecloth to strain the whey from the yogurt, use an old t-shirt that you aren’t particularly tied to.
Freeze it up in an ice cube tray and add it to your smoothies for added nutritional content. [2] X Research source If you don’t want to hassle with freezing it, you can just add it as-is to your smoothie. Replace buttermilk, milk, or water with whey in your baking. Have a recipe that requires one of those three? Why not try whey instead? Use whey to bake bread or even pancakes.
Make a tropical yogurt parfait Make frozen yogurt cups Make a sweet lassi Make blueberry yogurt cookies
