4 sats \ 5 replies \ @megaptera 12h \ parent \ on: Make your own fresh yoghurt ~ even when you travel! food_and_drinks
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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0 sats \ 4 replies \ @Solomonsatoshi OP 12h
Fresh unpasteurised may have some natural bacteria present that might change the culture of the yoghurt?
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10 sats \ 3 replies \ @megaptera 12h
Exactly. I could try boiling the fresh milk and then see how the consistency behaves.
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0 sats \ 2 replies \ @aljaz 12h
boiling raw milk negates all the benefits of using it :)
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0 sats \ 1 reply \ @megaptera 11h
agree :)
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0 sats \ 0 replies \ @Solomonsatoshi OP 10h
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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