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10 sats \ 7 replies \ @megaptera 5 Nov \ parent \ on: Make your own fresh yoghurt ~ even when you travel! food_and_drinks
This also works perfectly with normal milk. Perhaps the consistency is not always exactly the same.
I never found fresh milk consistent although it may depend on the type of fresh milk you use.
Was using full cream pastuerised and homogenised, as unhomogenised is quite expensive here and very hard to get unpastuerised.
Fresh unprocessed milk from the cow might be different again?
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Funnily enough, the consistency always gets better when I use pasteurized milk instead of fresh milk. The fresh milk always leaves the yoghurt a little watery. But the result really varies from milk to milk and I haven't yet found out what exactly makes the difference.
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Fresh unpasteurised may have some natural bacteria present that might change the culture of the yoghurt?
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Exactly. I could try boiling the fresh milk and then see how the consistency behaves.
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agree :)
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You can heat milk to 63C (145F) for 30 minutes which effectively pasteurises it and apparently does minimal damage to the milk.
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