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I made it then modified it
A variation of the 1 gallon methodI have made yogurt using an instant read thermometer through the cap of plastic gallon of whole pasteurized milk. I make Greek style yogurt by filtering through a colander lined with a large commercial paper coffee filter. I discard the whey and transfer the yogurt to a plastic container. It takes me several weeks to use it up.Recently I have greatly simplified the procedure with good results. Since the milk is pasteurized and in in an unopened container before I use it I heat it only to about 110 F. I do this by immersing it in a sink-full of hot water. The water supply from the faucet is about 140F. Letting it sit for about 1 hour brings the milk to temperature. I add the culture then incubate it in the gallon container by wrapping it in an ordinary automatic heating pad set at low with a towel wrapped around the whole assembly. I usually incubate it 10-12 hours.
Pasta Making Class
Yogurt By The Gallon
I've made many a batch of your Yogurt by the Gallon, and love it! I haven't read all the comments, so I don't know if anyone else has discovered, as I did, a great way to strain the yogurt after making it. I have a rice steamer that I bought for a few bucks at a thrift shop, the kind that has two plastic containers that fit onto a base. The larger, outer container has perforations at the bottom of it (for letting in and holding steam around the smaller bowl in which the rice cooks). The one that I have holds the gallon of yogurt with a little room left over. I place the large perforated container into a glass bowl that happens to hold the container a couple of inches off the bottom. I wet a coffee filter and place it flat into the perforated container -- the filter exactly covers the perforated area. I pour the yogurt in, then set the whole set-up into the fridge to drain. Sometimes I leave it in this set-up until all the yogurt is eaten; if the yogurt gets too thick, I just stir some of the whey back in. Or else I'll turn the thickened yogurt into another bowl, trying to make it kind of flop in upside down, as the coffee filter will peel right off the bottom of the thickened yogurt. It might take a little bit of comparison shopping to find a bowl that fits nicely with the plastic rice cooker container, but this process does work great! The bowl that I use is an old Anchor Hocking glass bowl that I bought ages ago, and I don't know if that same kind is still available. There is 4 quart Anchor Hocking mixing bowl on Amazon that looks very similar. Another couple of hints -- if you have an electric kettle, boil water in it to add to the pan that you heat the yogurt in. It heats more quickly and saves energy over heating the water on the stove top. I also pour the still-warm water into the cooler that I use to incubate the yogurt (I like to have the water at 105 degrees, but it's probably not a big deal, as long as the water's not too hot) in order to keep the temp steady for longer.
Ive been using your method for atleast two years now. i thought i would finally post instead of just trolling back whenever i needed to check the reference temperatures. Thanks a gallon! Great yogurt! Easiest method out there! Excited to try the whey next time as my inoculant!
Very intrigued by this tip! Just 1/4 cup whey per gallon?
The table top and the legs are wonderful together. Definitely looks like something Rosie would have dusted..............
I haven't perfected a compact 1 gallon straining method yet. I just wanted to comment about uses for the strained whey. A quarter cup of strained whey will ferment another batch of gallon yogurt. I save it to marinade meats. Soak oatmeal in it. Use it instead of water for baking bread. Dog likes it too! I use my crockpot bowl to heat a gallon in my microwave, on high, for 23 minutes. Gets it to 185 every time, I don't even check it any more. I don't know if it hurts my refrigerator, it still works- I put the hot milk in the frige for 1 hour. Once the milk is in the frige, preheat oven to 250f then turn it off, I have a pizza stone in the oven it may or may not absorb much heat. Take a quarter cup of whey from the frige and set out on counter. After 1 hour to cool off, add the 1/4 cup whey, cover and stick it in the oven.
Thank, I'm handicapped & the zip lock holder is something enough use alot.
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