The Brød & Taylor Folding Proofer will work beautifully with any reliable yogurt culturing method. We developed this recipe to make a thick, mild, “custard-style” yogurt without additives like gelatin or powdered dry milk. We use two techniques for creating thick yogurt: holding the milk at 195F/90C for ten minutes, and culturing according to our High-Low method. This method starts with a hot temperature to speed culturing, then switches to a low temperature to achieve a smooth, firm set. Feel free to scale up or down from the batch sizes listed below, the Proofer has a capacity of 8 quarts (or about 8 liters). Scroll down for soy milk yogurt and Greek yogurt.
|Milk||4 cups (1 quart / 968g /1 litre )||8 cups (1/2 gallon/ 1.94kg / 2 litres)||16 cups (1 gallon/ 3.88 kg / 4 litres)||32 cups (2 gallons/ 7.74 kg/ 8 litres)|
|Plain Yogurt*||2 Tbs (31 g/ 20ml)||4 Tbs or 1/4 cup (62g/ 40ml)||8 Tbs or 1/2 cup (124g/ 80ml)||16 Tbs or 1 cup (248g/ 160ml)|
*Either store-bought plain yogurt with live cultures or homemade yogurt reserved from a previous batch.
Equipment: Brød & Taylor Proofer, thermometer, glass mason jars or other heat-proof containers with a capacity of one quart/one liter or less. Everything that will touch the milk should be thoroughly clean and dry.
Step One: Heat Milk to 195F/90C and Hold for 10 Minutes. Using either a microwave or the stovetop, heat milk to 195F/90C. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195F/90C for ten minutes. Depending on batch size, it may be necessary to use low heat (stovetop) or a short burst in the microwave to keep the milk hot. Tip: Whisking the milk to cover the surface with bubbles will prevent the milk from forming a skin during heating and cooling.
Step Two: Cool Milk to 115F/46C. Remove the milk from the heat and allow to cool to at least 115F. For faster cooling, place the container of milk in a pan or sink of cold tap water. While the milk is cooling, set up the Proofer with the wire rack in place and the temperature at 120F/49C.
Step Three: Add Yogurt to the Milk. Put the yogurt with live cultures into a small bowl. Gradually stir in enough of the warm milk to liquefy the mixture and mix until smooth. Then pour the liquefied culture back into the large container of milk and stir gently to distribute. Pour the milk into jars and place in the Proofer. Tip: For proper heat circulation and the most accurate culturing temperature, arrange the jars so that they are not directly over the center of the Proofer.
Step Four: Culture at 120F/49C for an Hour, then Lower the Heat to 86F/30C. Set a kitchen timer for one hour, then after that hour turn the Proofer down to 86F/30. It’s important not to let the yogurt remain at 120F/49C for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.
Step Five: Check the Yogurt after Two Hours. Check the yogurt by gently tilting a jar to the side to see if the milk has set. If you have used a higher protein milk or a fast-acting culture, it may be ready in just 2 hours (one hour at 120F/49C plus one at 86F/30C). Most yogurts will take about 3-4 hours to set, or the yogurt can be cultured longer for a more tart/sour flavor. When the yogurt is ready, put it into the refrigerator and allow it to chill thoroughly. Be sure to reserve enough yogurt to start your next batch.
For a thick and delicious Greek-Style Yogurt, follow the recipe for Custard-Style Yogurt or Lactose-Free Yogurt using whole, low fat or skim milk.
To make Greek yogurt, line a colander or strainer with several layers of cheesecloth or one layer of paper coffee filters. Set the strainer over a bowl and spoon in the yogurt. Cover and refrigerate. Allow to strain for 2-3 hours for thick Greek-style yogurt, or overnight for the thickest possible texture.
Greek Yogurt also makes a wonderful base for frozen desserts, it is featured in our Strawberry Frozen Yogurt Recipe.
Custard-Style Soy Milk Yogurt
For a dairy-free alternative to yogurt with the benefits of soy, our Custard-style recipe works well with soy milk. Follow the complete recipe, including holding the soy milk above 195F for ten minutes. Our testers enjoyed soy milk yogurt best slightly sweetened and with a drop or two of good lemon oil.
|Plain, unsweetened soy milk||1 cup / 240 ml||4 cups / 1 liter||8 cups / 2 liters|
|Sugar, optional||2 tsp||2 Tbs + 2 tsp||1/4 cup + 4 tsp|
|Lemon oil or extract, optional||to taste||to taste||to taste|
|Yogurt with live cultures*||1.5 tsp||4 Tbs||1/2 cup|
*Live culture yogurt can be store-bought soy yogurt with live cultures, or regular dairy yogurt with live cultures. Alternatively, a direct-set vegan starter may be used according to package directions.