Set yoghurt
3 July 2019 04:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
igenlodeThis time round I tried putting my yoghurt pot to bed with a hot water bottle, which (and/or higher ambient temperatures overnight) resulted in a crop of set yoghurt similar to that produced by the Thermos method; the 'creamy' yoghurt evidently simply hadn't finished ripening.
This does mean that, as before, once you actually decant it into fridge-sized containers you end up with a lot of curdled-looking solids floating in whey rather than the smooth set disc in which it originally forms; I tried straining the remains at the bottom of the pot through a hair sieve, but it didn't work that well. (It wasn't fine enough to give clear whey, while a lot of the yoghurt got stuck in the sieve and wasted.)
This does mean that, as before, once you actually decant it into fridge-sized containers you end up with a lot of curdled-looking solids floating in whey rather than the smooth set disc in which it originally forms; I tried straining the remains at the bottom of the pot through a hair sieve, but it didn't work that well. (It wasn't fine enough to give clear whey, while a lot of the yoghurt got stuck in the sieve and wasted.)
