Yogurt making – temperature

When fermenting, yogurt must be kept around 110o F(43 o C). A cooler environment will not facilitate fermentation, and higher temperatures will kill the bacteria needed for fermentation.  Also, the maintenance of a consistent safe temperature keeps your yogurt safe to eat once finished. The best results are usually assured by the use of an incubator.

Orange Honey Butter Recipe

Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.

Ingredients

  • 1/2 cup (125 ml) softened  Butter
  • 1/4 cup (50 ml) honey
  • 1 tsp (5 ml)  finely grated orange zest.

Directions

  • Place all ingredients in a small bowl
  • With a mixer, mix at a high speed until light and fluffy.

Storage

  • Store unused Orange Honey Butter in the refrigerator for up to 3 days.
  • Let the butter warm the butter to about room temperature before serving.

How to make stabilized whipped cream with cream cheese

Whatever you may be serving, a cake, pie sky-high ice cream sundae or pudding, all these deserts have a certain characteristic in common. All the desserts are made better a few dollops of low sugar homemade whipped cream. Or you prefer perhaps an easy trifle or no-bake icebox cake, one ingredient, the whipped cream here holds as a basic preparation ingredient.

Whichever the way, understanding how to prepare a sturdy, good whipped cream needs a lot of skills. It is important to understand all the essentials right from the required ingredients to use in preparing a whip that never deflates and what should be done with the leftovers before you embark on preparing your next dessert.

 Most of us often like pumping up prepared whipped cream together with some amount of cream cheese when we need to pipe out much of whipped topping to cover a cake, or just for mini-tarts or cupcakes. The whipped cream gets some extra flavor and body after adding some tangy of this workhorse. This is among the means we have in place to stabilize whipped cream for great big events where it will sometimes be required to stay in a warm room for a while. Probably you will have the body of a sweeter icing, heavier, but some whipped cream lightness.

The cream cheese is what brings about the stability and stiffness; therefore, there is no need of adding any sugar that will at times make some kind of refreshing change in a topping right for a sweetly filled tart or an intense cake. 

What Are The Ingredients Needed?

Like any other project you need to undertake, having all the required tools to complete it successfully is what to start with for the entire process to run smoothly. This is not different from preparing a stabilized whipped cream with cream cheese. Below are the required ingredients to yield around five cups

  • 2 cups of whipping cream
  • 2 teaspoons vanilla extract
  • Cream cheese 1 8-ounce package that has been softened for about an hour at room temperature
  • Powdered sugar, 4 tablespoons quantity

How To Get Started With The Actual Making

  • Begin your preparations by whipping together the sugar and cream cheese. This will soften the cream cheese and also breaks it a bit to come up with some little globules of the cream cheese in your whipped choice cream.
  • Follow up to add a flavor in your whipped cream, for this case; you can consider either a heavy whipping cream that has more of fat or just your whipping cream. The end results of both will not show any difference but using a heavy whipping cream will make the entire whipping process short.
  • Now it comes in a whip attachment with your stand-type mixer. Begin the process at a medium speed to avoid splashing out as badly as you turn to high speeds gradually. Ensure it doesn’t over whip by watching it keenly once it starts getting fluffy. Your product should look almost dry and get quite stiff. Once at this point, consider stopping there as continuous beating will make it separate into butter and buttermilk.
  • Most people who try to prepare their whipped cream have reported that theirs doesn’t get as stiff as it is required. The reason for this might be that they are not whipping fast and hard as possible. This is actually what you expect to get if you use a hand-held electric mixer. For the whipping cream to be stiff as required, you should do it at least two cups at ago. It sometimes may be harder keeping the whip attachment fully immersed with lesser amounts making the entire whipping process sometimes not such easy.
  • Other people prefer using an ounce per cup of whipping cream of cream cheese. The whipped cream is fully stabilized by the cream cheese and thereby providing it a little flavor and also holding its shape. There are more other people out there that use twice that cream in the preparations, and the results get yet stiffer as required. You can store this in a refrigerator, but it might sometimes get somehow a little soft, so when it is required, you should simply whip it for few minutes again to return to its state.

Related Recipes

Stabilized Whipped Cream Using Gelatin

Are you a fan of whipped cream but would like to make use of gelatin? If yes, then it is quite obvious that you will find this article quite informative. We will try and explains the whole process detailing the ingredients required and the step by step approach for coming out with yummy, tasty, and highly nutritious whipped cream. There is no doubt that stabilized whipped with gelatin is a unique and different way of making whipped cream. It will be something that will find favor with young and old alike. So here goes that wonderfully delicious stabilized whipped cream with gelatin as one of the main ingredients. Those who have made it and tasted it believe that it could be a wonderful substitute for pies, muffins and holiday cakes.

Have You Been Fascinated By The Fancy Desserts In Shops?

If you love having whipped cream, it is quite obvious that you would frequent many of the professional bakeries. They make some of the best and perfectly shaped fancy desserts and whipped creams. When you look at it, you might have a feeling that it is frosting. However, when you have a bite of it, you will realize that you are enjoying the perfect cream that is whippy, light, and extremely fresh & nutritious. It is quite possible that they could be using stabilized cream. You might be wondering whether it is possible to make the same kind of stabilized and whipped cream. Yes, it is very much possible provided you do it with the help of gelatin. Gelatin is a stabilizing agent and helps the cream to remain in place and prevents it from falling flat. It also will ensure that the cream does not melt and it does not become all goopy when it is made to sit around for a while. This process is very versatile, and it also could be used for frosting cupcakes and frost cakes. This is perhaps the best option and choice if you are looking for something that is lighter than the traditional heavy buttercream.

What Are The Ingredients Needed?

  • A teaspoonful of gelatin that is unflavored (there are quite a few brands out there).
  • Coldwater 4 teaspoonfuls.
  • A cup of heavy cream.
  • Powdered sugar of around 1/2 cup (you can increase or decrease quantity based on personal requirements).
  • Vanilla extract 1/2 teaspoonful.

How To Get Started With The Actual Making

The process of making whipped cream with gelatin is quite easy. We are listing below the step by step approach for making it.

  • To begin with, you have to have a small bowl and place cold water over it.
  • Once this has been done the gelatin has to be sprinkled over it.
  • It should be allowed to sit for around 5 to 7 minutes.
  • When the process of sitting is on, you should get the heavy cream, along with vanilla and powdered sugar.
  • All these should be placed in the bowl of a quality stand mixer. The mixer should have a whisker arrangement available.
  • Alternately, you also could use a mixing bowl in case you are comfortable using an electric beater.
  • You must wait for the gelatin to set.
  • Once the gelatin has been fully set, the bowl should be placed in a microwave.
  • Heat the contents and wait for the gelatin to turn fully into the liquid state. Wait for about 10 seconds after the gelatin has turned liquid.
  • Remove the bowl from the microwave and put it on the mixer. Start beating the cream.
  • The mixer should run for around a minute in slow mode. Then you must turn the mixer to high mode.
  • While the mixer is running, you must slowly pour the melted gelatin. Ensure that the pouring is done slowly and steadily in a stream.
  • Continue with the process of beating the cream till it reaches the maximum possible stiffness.
  • The stabilized whipped cream with the help of gelatin is now almost ready for consumption.
  • Spread the cream of pipe whip it as you would like it to be.

YOGURT MAKING – How to Make Yogurt From Unpasteurized (Raw) Milk

Making yogurt with unpasteurized raw milk is pretty much the same as making it from pasteurized milk you might bite the store. However, there are a couple of very important points that need to be made in the interest of your own health and safety:

  • first, you need to be sure that you get your fresh raw milk from a reputable source that you trust.
  • Second, you need to be sure the milk comes from healthy animals that are not taking antibiotics are being treated for some form of disease or illness.
  • Lastly, unpasteurized raw milk must be brought to the boiling point and pasteurize before making yogurt from it otherwise any number of on healthy bacteria can be in that milk, including such nasty critters as E. coli.

I grew up on a home farm where my mother always kept small stable milk cows, and we always drink our milk raw. It certainly didn’t do anything to us except keep us healthy, but my mother and all of us were exceptionally careful about the milking process, collection, and the immediate refrigeration are fraught raw milk. If we were ever in doubt about the safety or quality of the milk or the and health of the animal came from that milk would have been thrown out without question. My mother had a big emphasis on “when in doubt throw it out” the rule which is still rule I live by today regarding all food.

So, here is a quick outline of the process for making yogurt from unpasteurized raw milk.

What You Need:

  • Milk – You can make yogurt from whole milk or skimmed (cream removed) milk fresh raw milk.
  • Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
  • Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five to eight hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
  • Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.

How to make yogurt from unpasteurized milk

1. Clean all your tools

Did you know that you actually need a bacterium known as Lactobacillus bulgaricus to make good yogurt? Keeping in mind all the microorganisms, including other bacteria, present all around us, it is always advisable to wash and even sterilize all your yogurt making equipment and surfaces to avoid introducing other unwanted bacteria. Some clean their tools with boiling water, but thorough handwashing is also enough.

2. Heat the milk

— Important —

Unpasteurized (raw) milk must be heated to near the to the boiling point, not boiled, to kill the bacteria.

—————————-

Additionally, heating the milk for some extra minutes helps in concentrating it so that your yogurt can be thicker.

3. Cool the milk back

After heating your milk to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. Also, keep stirring to ensure even cooling.

4. Add your starter culture

When using a powdered starter, it is okay to whisk it in according to the amount specified on the packaging. However, when using yogurt as a starter culture, it is advisable to first isolate a small amount of the milk and keep adding it to the starter culture and stir until all of it has been mixed. This is because adding cold yogurt directly to the milk will slow down the incubation by suddenly dropping the temperatures too much.

5. Incubate

Use your ladle to transfer the milk and culture mix to your incubator of choice. The main importance of incubation is to maintain your milk and culture mix at the stated temperature for 5 to 10 hours undisturbed. However, keep in mind that shorter incubation periods under cooler temperatures will produce sweeter, thinner yogurt while longer and hotter incubation periods will produce tarter and thicker yogurt.

6. Check if it is done

After the first 5 hours, it is okay to start checking hourly if your yogurt is done. When ready, your yogurt should start looking firm. Moreover, it will get more acidic with each passing hour.

7. Store your yogurt

Once your yogurt is done, it is okay to put it in the fridge. It will remain safe and usable for about two weeks. As always, the “when in doubt throw it out,” the rule applies.

Related References

YOGURT MAKING – Making Greek Yogurt At Home

If you’ve been wondering how to make Greek yogurt at home, this article is for you. In it, we dive into the steps to take to make rich, creamy, and delicious Greek yogurt for less than the price commercial alternatives. So, without further ado, let’s get right to it!!

Ingredients you’ll need for two servings:

  • 4 cups of milk
  • 1/4 plain yogurt with active culture or yogurt starter culture (according to package directions)

Active Preparation Time:

  • 40 minutes

Ready In:

  • 18 hours

How to make Greek Yogurt in 3 Easy Steps:

Step #1 – Heat the milk

  • Heat your milk in a non-stick pot over medium or medium-low heat.
  • Stir frequently, until the milk starts steaming, but before it starts bubbling.
  • Use a candy or instant-read thermometer to determine when it registers 180F.

Caution

  • Don’t leave the milk unattended as it is likely to boil over quickly, stick, or burn.

Optional

  • If working with pasteurized milk, this step is not strictly required but may impact the texture of your yogurt.  At a minimum, your yogurt should be brought to room temperature before starting the process.

Step #2 – Make yogurt

  • Get a clean 5-8-cup container that is heat-safe and pour the milk into it.
  • Leave it to stand for a while, stirring it frequently.
  • Once it has cooled to about 110 F – 115 F, it’s time to combine the yogurt with 1/2 cup milk in a small bowl or yogurt starter culture.
  • Then stir the mixture into the rest of the warm milk and cover the container.
  • Place in an incubator and leave to stand until mixture is thickened and tangy (8-12 hours).

Step #3 – Refrigerate and Filter

  • Line a strainer or funnel with either a coffee filter or two layers of cheesecloth. I use a clean square of an old white tee-shirt for this, and it works just fine.  This is what will allow the liquid to drain out of the yogurt while leaving the milk solids behind.
  • Fill the funnel or strainer with the yogurt.
  • Cover the top of the strainer with cellophane wrap. Make sure that you get a tight seal.
  •  Place the strainer over a large bowl with space between the bottom of your strainer and the bottom of the bowl to capture the liquid that is going to drip out.
  • Put the strainer with the bowl under it into your refrigerate.
  • Let yogurt set in the strainer for eight hours or more, longer if you want your Greek yogurt thicker. I usually check the catch bowl and empty a few times to keep too much liquid from accumulating. The longer your yogurt sits in your refrigerator, the thicker your Greek yogurt will be. But don’t leave your yogurt too long or you will have yogurt cheese with a text similar to cream cheese.
  • That’s it; now you can remove your Greek yogurt and store your Greek yogurt in a sealed container in the refrigerator.

Conclusion

These are the concise steps to follow to make Greek yogurt easily at home.

Related References

YOGURT MAKING – How to Make Yogurt From Pasteurized Milk

These days, a quick trip to the grocery store will reveal an ever-increasing number of yogurt flavors. So, why learn to make your own yogurt when you can easily rush to the nearest grocery store and grab several cups? Well, for starters, doing it yourself gives you the chance to learn many facts about yogurt. For example, did you know that pasteurized milk makes the best yogurt? If you didn’t, now you do, and here is a complete guide on how to make yogurt from pasteurized milk.

What You Need:

  • Milk – You can make yogurt from whole milk, 2% skimmed milk, organic and local milk. However, pasteurized milk makes the best yogurt, and that is what we shall use in this discussion.
  • Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
  • Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You can also use several mason jars filled with hot water and placed in a cooler. Feel free to get creative as long as you maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
  • Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.

How to make yogurt from pasteurized milk

1. Clean all your tools

Did you know that you actually need a bacterium known as Lactobacillus bulgaricus to make good yogurt? Keeping in mind all the microorganisms, including other bacteria, present all around us, it is always advisable to wash and even sterilize all your yogurt making equipment and surfaces to avoid introducing other unwanted bacteria. Some clean their tools with boiling water, but thorough handwashing is also enough.

2. Heat the milk

While it is possible to make yogurt without heating the milk first, it is always advisable to first heat your pasteurized milk to the boiling point. This will help get rid of any bacteria present. Moreover, heating the milk for some extra minutes helps in concentrating it so that your yogurt can be thicker.

3. Cool the milk back

After heating your milk to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. You can also use an ice bath to speed up the process. Also, keep stirring to ensure even cooling.

4. Add your starter culture

When using a powdered starter, it is okay to whisk it in according to the amount specified on the packaging. However, when using yogurt as a starter culture, it is advisable to first isolate a small amount of the milk and keep adding it to the starter culture and stir until all of it has been mixed. This is because adding cold yogurt directly to the milk will slow down the incubation by suddenly dropping the temperatures too much.

5. Incubate

Use your ladle to transfer the milk and culture mix to your incubator of choice. The main importance of incubation is to maintain your milk and culture mix at the stated temperature for 5 to 10 hours undisturbed. However, keep in mind that shorter incubation periods under cooler temperatures will produce sweeter, thinner yogurt while longer and hotter incubation periods will produce tarter and thicker yogurt.

6. Check if it is done

After the first 5 hours, it is okay to start checking hourly if your yogurt is done. When ready, your yogurt should start looking firm. Moreover, it will get more acidic with each passing hour.

7. Store your yogurt

Once your yogurt is done, it is okay to put it in the fridge. It will be sweeter within the first few days, but after that, it will start tasting sour over time. It will remain good for about two weeks.

Final Words on How to Make Yogurt from Pasteurized Milk

While pasteurized milk makes the best yogurt, use ultra-pasteurized milk does not culture as easily as regular pasteurized milk and some people have reported failed incubation when using ultra-pasteurized milk to make yogurt.  Having given this advice, I will admit that I have not had this problem and I have been using ultra-pasteurized milk to make yogurt for years.

Related References