• Goat milk yogurt with raspberries

Custard-Style Yogurt Recipe

homemade yogurt with fruitWe developed this yogurt recipe to make thick “custard-style” yogurt without the need for additives like gelatin or powdered dry milk.

Two key techniques for create thicker, creamier yogurt:  hold the milk at 195 °F / 90 °C for ten minutes, and culture with our High-Low method. This method starts with a hot temperature to speed culturing and provide the most food-safe conditions, then switches to a low temperature to achieve a smooth, firm set.

Printable Recipe          recette imprimable

Milk  (volume) 4 C / 1 L 2 quart / 2 L 1 gal / 4 L 2 gal / 8 L
Milk  (weight) 1 kg / 2.2 lbs 2 kg / 4.4 lbs 4 kg / 8.8 lbs 8 kg / 17.6 lbs
Yogurt*  (volume) 2 T / 30 ml ¼ C / 60 ml ½ C / 120 ml 1 C / 240 ml
Yogurt*  (weight) 30 g / 1 oz 60 g / 2 oz 120 g / 4 oz 240 g / 8 oz

*Either store-bought plain yogurt with live cultures or homemade yogurt reserved from a previous batch. Learn more about how to maintain a yogurt culture.

strawberries and yogurtEquipment:  Brød & Taylor Folding Proofer & Slow Cooker, thermometer, large spoon or whisk, glass mason jars or other heat-proof containers with a capacity of one quart / one liter or less. (To make yogurt in one large container instead of a group of mason jars, see our Greek yogurt recipe.) Everything that will touch the milk should be thoroughly clean and dry.

Note: When using the Folding Proofer to make yogurt, be certain there is no water in the water tray. The water tray is not needed for making yogurt.  You can remove it from the Proofer, if you like, or leave it empty. But do not add water because it will affect temperature settings.

Heat Milk to 195 °F / 90 °C and Hold for 10 Minutes. Using either a microwave or the stovetop, heat milk to 195 °F / 90 °C. If using the stovetop, stir frequently to prevent scorching. Hold the temperature of the milk above 195 °F / 90 °C 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.

Cool Milk to 115 °F / 46 °C. Remove the milk from the heat and allow to cool to at least 115 °F / 46 °C. 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 120 °F / 49 °C.

two gallons homemade yogurt in Folding ProoferAdd 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. Be certain there is no water in the water tray. The water tray is not needed for making yogurt.  You can remove it from the Proofer, if you like or leave it in place but do not add water because it will affect temperature settings.

Culture at 120 °F / 49 °C for an Hour, then Lower the Heat to 86 °F / 30 °C. Set a kitchen timer for one hour, then after that hour turn the Proofer down to 86 °F / 30 °C. It’s important not to let the yogurt remain at 120 °F / 49 °C for more than an hour in order to avoid the whey separation and lumpy texture that come from culturing too hot.

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 120 °F / 49 °C plus one at 86 °F / 30 °C). Most yogurts will take about 3-4 hours to set, or the yogurt can be cultured longer for more flavor and acidity. 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.

Greek Yogurt

Strained Greek yogurt can be made from Classic, Custard-Style, Lactose-Free, Goat or Soy yogurt. Or, we also have a recipe that’s specialized for making the best Greek yogurt with the most convenient process, it’s here.

To strain Greek yogurt, line a colander or strainer with several layers of cheesecloth, a clean tea towel or a large paper coffee filter. Set the strainer over a bowl and spoon or pour in the yogurt. Cover and refrigerate. Allow to strain for 3-4 hours for thick Greek-style yogurt, or overnight for the thickest possible texture.

Straining Greek yogurt

Spoon or pour yogurt into lined strainer, keeping the level of the yogurt below the rim. Cover and refrigerate.


Straining Greek yogurt

After 4-12 hours, uncover, lift strainer from bowl and refrigerate whey for another use. Gently roll yogurt out of filter into clean bowl.


Greek Yogurt also makes a wonderful base for frozen desserts, it is featured in our Strawberry, Roasted Peach and Blueberry Frozen Yogurt Recipes.

2017-05-12T14:22:30+00:00Yogurt & Dairy|45 Comments


  1. Thorsten November 4, 2014 at 6:12 am - Reply

    Thanks a lot for this recipe, it really has helped me get much nicer yogurt in the proofer! I have one question that I thought you might know the answer for. I have found that I really need to heat the milk slowly in order to prevent getting a grainy texture and layer on top and to reduce the amount of whey formed. I am now using a chemistry hotplate with a magnetic stirrer so I can let it heat slowly over the course of about an hour without having to stand there with a whisk. What I’m wondering is whether you know which temperature range is critical for the slow heating? I suspect that through most of the ~40F fridge temp to 195F range it can be heated fast but that there is a small range where it has to go slow? Thanks much!

    • Julie November 4, 2014 at 2:18 pm - Reply

      Hi Thorsten, so glad to hear you like the custard-style recipe.

      Factors that prevent graininess include:

      —fully dissolve any powdered milk (if using) in cold milk before heating begins,
      —prevent surface skin from forming by either frequent stirring or by whisking the surface to cover with milk foam,
      —heat in the microwave, or, if using the stovetop, heat slowly enough and stir often enough that milk doesn’t form a skin of cooked solids on the bottom of the pan.

      We ran side-by-side tests with milk that was heated quickly vs. slowly but did not find any significant effect on texture. However, your slow heating method sounds like it may be slower than what was used in our tests, and slow heating of milk is an established practice in cheesemaking, so you may be on to something.

      Factors that influence how much whey leaks from finished yogurt include:

      —the yogurt should be below 104F / 40C at the point at which it sets,
      —the yogurt should not be cut into or jostled,
      —higher protein levels in the milk can help,
      —don’t continue to culture the yogurt once it has set,
      —a little sugar dissolved in the milk may help.

      Hope something there proves useful.

      Warm regards,

      • William November 28, 2014 at 3:21 pm - Reply

        I find myself in full agreement with Thorsten — I followed the instructions included with the proofing box to the letter for my first batch of yogurt. While delicious and thick, there was some whey “leakage” and some grainyness. For my second batch, I used my Crock Pot (set on high) to heat the milk. It took nearly 2 hours to bring the tempurature to 195 F and then another hour or so to cool to 115 F. Very little attention was needed other than an occational stir and temperature check — perfect for the “lazy” home cook like me. Almost no cooked milk solids formed in the pot.

        I then followed the High/Low instructions. Perfectly smooth yogurt with very little whey “leakage” resulted. Delicious!

        On a side note, I found that my yogurt is too mild — almost like sour cream — if refrigerated too soon after it sets. If I leave it to culture over-night (about 8-9 hours total time at 86 F) it has a more tart flavor that I really enjoy and no problems with the whey separating out.

        • Julie December 2, 2014 at 1:32 pm - Reply

          William, thanks very much for responding. Using the crock pot to heat your milk before culturing is very interesting – sounds like a good project for our test kitchen to tackle.

          Do be careful about food safety when starting with cold milk in the Crock Pot. It sounds like your milk may move slowly within the 40-140F temperature range, this is referred to as the “Danger Zone” and is generally avoided in safe food practices.

          Warm regards,

    • Jeff March 20, 2016 at 1:02 am - Reply

      I have tried this recipe, and is my first time making yogurt. I am very happy with the results and it is not grainy or lumpy, the taste is very light and creamy. After a few more batches I will try flavoring it

  2. Cassandra Wilson April 25, 2015 at 5:06 pm - Reply

    I have a child that is casein free, can I use this recipe with soy milk (or another alternative milk, like coconut or almond)?


  3. Verna Mclaughlin May 18, 2015 at 12:04 am - Reply

    I appreciate all this yogurt help. I have made yogurt (with raw milk) for several years now and have never held the temperature at 195 for ten minutes and have never had a problem. What is the reason for doing so?

    Thank you,

    • Julie May 18, 2015 at 12:57 pm - Reply

      Hi Verna,

      Holding the milk at 195F for ten minutes is optional. It helps produce a thicker and slightly milder yogurt. The process denatures whey proteins, allowing them to contribute to the solidification of the yogurt. And with the extra protein the yogurt sets a little earlier in the culturing process, so that the flavor can be mild, or the yogurt can culture longer if more tartness is desired.

      Thanks for your interest!

  4. Kim February 14, 2016 at 5:20 pm - Reply

    Can you explain why a milk foam layer helps to limit film from developing on the surface of cooling milk? I’ve been doing this for the last couple of batches I’ve made, and it works well.

    • Wes February 15, 2016 at 2:43 pm - Reply

      When heated, milk proteins begin to coagulate. At the surface of the milk, water also evaporates causing a skin to form. This happens more readily in whole milk because fat aids in the coagulation of the proteins. If the skin is allowed to fully develop, heat will be trapped underneath the skin and cause the milk to boil over. One way to combat this is to constantly stir the milk to break up the clumps of protein and keep the skin from forming. However, vigorously whisking the milk surface to form a foam (do this once the milk is above approximately 120F so that the foam will not dissipate) will also protect the surface from forming a skin. The reasons for this are fairly complicated, having to do with the behavior of milk proteins in bubbles. Bubbles force the milk proteins to form a regular structure that resists clumping. (Think latte foam!) Since evaporation of water tends to harden the skin, covering the containers used for culturing the yogurt will also discourage the formation of a skin over the yogurt.

  5. Jeff Heffner March 21, 2016 at 12:57 am - Reply

    One note using the bread proofer, the bottom of the jars seem to get too warm, and that is where the yogurt was very grainy, so putting something under to defer the heat may be a key, but the yogurt was great

    • Diane March 21, 2016 at 1:00 pm - Reply

      Thank you for your feedback. When we make yogurt, we have found placing jars around the perimeter of the interior of the Proofer, rather than in the center allows more even warmth distribution. Some customers enjoy making single serve smaller jars of yogurt and they use our Shelf-Kit to adding the additional shelf of jars. The Shelf-Kit also has legs which can swivel down, allowing more clearance (2″) from the bottom heating plate. We’ve found this feature helpful during long overnight pre-ferments of dough and this would likely be helpful in more even warmth in your yogurt jars. https://brodandtaylor.com/product/shelfkit/ We are happy to hear you are enjoying making yogurt. The recipe is one of our customer favorites.

  6. Jeff March 25, 2016 at 10:49 pm - Reply

    I did have them around the perimiter and it was just the bottom 1/4 inch so but I will keep working with it

    • Diane April 1, 2016 at 2:44 pm - Reply

      Once you have your yogurt making system working well, you will be able to repeat time after time with consistent results. Best of luck to you and thank you for the update.

  7. vojtech.zverina April 14, 2016 at 6:09 am - Reply

    I’ve found this site just by chance when I looked for other things about knives
    But because I like my yogurt I did read all this interesting comments and I hope that It will help me to improve quality of my yogurt. Thank you very much for your good work

    I just would like draw Julia’s attention to her comment from November 4 2014 because I believe 104°F is 40°C and not 70°C – just to prevent people from metric countries some unnecessary confusion

    thanks Vojta

    • Diane April 14, 2016 at 5:04 pm - Reply

      Thank you for your interest, Vojta. Yes, 104°F is 40°C and we will make the correction. We appreciate your attention to detail and for taking the time to share with us. Enjoy making Custard-Style Yogurt. This recipe is our most popular.

  8. Jeanne April 18, 2016 at 5:35 pm - Reply

    I have some new mason jars that have white plastic tops. Does it matter if they are plastic or the traditional metal canning jar tops? And do the directions change if I used smaller jars?

    • Diane April 18, 2016 at 11:12 pm - Reply

      Jeanne, You can use either the white plastic or the metal canning jar lids. It will not affect the results of your yogurt. And the effect on temperature is minimal when using smaller jars.

  9. Ayesha December 27, 2016 at 11:27 am - Reply

    I have a question regarding Yogurt culture, I am planning to try make your custard style and I am gonna follow high/low method. Which fast acidification, yogurt culture do you think would be best? or rather which company’s? Please keep in mind as of now I dont have the proofer

    • Diane January 27, 2017 at 5:01 pm - Reply

      Ayesha, Our Custard-Style Yogurt is a favorite of our customers and we thank you for your interest. The Proofer makes holding the perfect temperature while making yogurt very easy. It is a little difficult to recommend a culture for you to use because it varies depending on where you live. Our employees have a couple farms in Western Massachusetts that produce wonderful yogurt with rich live healthy cultures. This is the culture we most often use. Yogurt starter cultures containing Lactobacillus Casei generally result in thicker smooth yogurt. Milk with a higher protein content can also develop a thicker yogurt. Both of these steps will help yogurt utilize more of the whey proteins in milk for thickening and stabilizing the texture. If you want to order a powdered culture to use, we can suggest asking Cultures for Health: https://www.culturesforhealth.com/cultures/making-yogurt-buttermilk/starter-cultures.html Best of luck for your success in yogurt making.

  10. Sally Mak February 24, 2017 at 11:58 pm - Reply

    I’m in Sydney, Australia and owns a Brod &Taylor Proofer which I use for bread making only. Will definitely try culturing yoghurt in it. How to make the yoghurt like the store bought type … Creamy yoghurt with a fruit layer? Thanks.

    • Diane March 22, 2017 at 4:33 pm - Reply

      Sally, Thank you for your purchase and interst in making your own yogurt. The Custard-Style Yogurt is our customer favorite. If you would like to add fruit, granola or another topping we generally recommend adding the topping or flavoring the day you will enjoy eating it. We have prepared a large round piece of plastic wrap under the lid with toppings resting above the yogurt on the plastic and beneath the jar lid. This way the ingredients, such as granola, stay crisp and fresh and are ready to combine when you are ready to mix and enjoy the yogurt. Simply slide the ingredients onto the yogurt and discard the plastic wrap. You can also add softened room temperature jam or fresh fruit to the top of refrigerated and firm yogurt the day you plan to eat the yogurt. Enjoy.

  11. Trish March 14, 2017 at 12:58 am - Reply

    Looks interesting and I want to try it. I’ve been reading the comments and it brings a lot of thought into it for me. I am wondering when and how to flavor the yogurt? I like vanilla flavor and I do appreciate some sweetness to it. I’m not a fan of really tart yogurt. Are there instructions on when/how/how much to add to make a sweeter/flavored yogurt?


    • Diane March 22, 2017 at 4:25 pm - Reply

      Trish, Thank you for your interest. Generally we prefer to add sweetener at the time we are ready to enjoy eating or during the day we will be eating the yogurt. If you are adding maple syrup or honey, generally 2-3 teaspoons per cup is sufficient. For vanilla flavor, we add about 1/4 teaspoon per cup or to taste. You can try a smaller quantity to test until you’ve found the perfect sweetness to your liking. Good luck and enjoy trying different sweeteners and flavors. This Custard-Style Yogurt is our customers favorite recipe.

  12. Richard March 24, 2017 at 4:49 pm - Reply

    I use the Brød & Taylor Folding Proofer & Slow Cooker for my yogurt recipe. I heat 4 cups milk and one cup heavy whipping cream to 190 degrees and hold for twenty minutes stirring with a whisk occasionally. I then cool the mixture in an ice bath to 120 degrees stirring with the whisk while cooling to make sure the temperature is even. I remove from heat and temper my yogurt starter (from the previous batch). I then add the rest of the milk/cream mixture stirring constantly. I place the finished mixture in the proofer and maintain the temperature at 110 degrees for 10 hours. Here’s the secret I have learned about whey separation. I get perfect yogurt with no whey separation by placing a glass pie plate upside down on the wire rack as a pedestal for my yogurt mixture. It raises the bottom of the yogurt container about one inch higher in the proofing box, a little further away from the heating element. Haven’t had whey separation one time since making this adjustment. I make yogurt once a week religiously. And yes, the heavy whipping cream makes a decadent yogurt.

    • Diane April 17, 2017 at 3:54 pm - Reply

      Richard, Thank you for sharing your method, experience, and success! We have not tried making yogurt with heavy whipping cream but will add it to our list of future kitchen testing to do. All the best to you.

  13. nik May 9, 2017 at 3:17 pm - Reply

    Hi – I was wondering about the initial heating of the milk…
    If you just heat the milk to 115 F – add the starter – and let the mixture sit in a warm environment, will it turn to yogurt eventually?
    The reason I ask is that I was under the impression that store bought milk (being pasteurized already) did not need the initial scorching. Reading your article it looks like something else happens in that initial heating to 195 F.

    Yes, I’m new in the kitchen 🙂
    thx – Nik

    • Diane May 11, 2017 at 3:31 pm - Reply

      Nik, Thank you for your question. Yes, it is possible to make yogurt at lower temperatures and you could be successful. However, we recommend a method with food safety in mind and the method also allows you to repeat the same process with consistent results. After making this yogurt recipe one or two times you likely won’t even need to look at the recipe, because the recipe is so simple. This has been our customers experience and they have confidence the yogurt contains only healthy bacterial cultures when using this Hi-Low recipe. The recipe you are asking about is also the #1 customer favorite. There are two important concepts for creating thick, creamy yogurt: holding milk at 195 ºF / 90 ºC for ten minutes before culturing, and allowing the yogurt to set at a lower temperature. Yogurt made from milk kept below 170 ºF / 77 ºC is thinner and tastes fresh, a little fruity and more tart, while yogurt made from milk held at 195 ºF / 90 ºC for 10 minutes is noticeably thicker and tastes less tart and somewhat creamy/nutty/eggy. Heating milk before culturing denatures one of the main whey proteins, lactoglobulin, which allows it to join in the mesh (instead of remaining inactive) and effectively increases the amount of protein in the milk that will be available to thicken the yogurt. Milk needs to be held at 195 ºF / 90 ºC for ten minutes to denature most of the lactoglobulin. When available, higher-protein, richer milks like Jersey or Guernsey make wonderful yogurt. Please let us know if we can be of further assistance and enjoy your Proofer and making yogurt!

  14. nik May 11, 2017 at 4:20 pm - Reply

    Wow – everything I wanted to know about milk but was (n’t) afraid to ask. That’s very helpful. thx

  15. JoeC May 17, 2017 at 5:23 pm - Reply

    This recipe has given me the creamiest yogurt ever made.
    I own yogurt machines but this proofer is simply the answer.
    I usually give 3-4 hrs. for 4 qt. mason jars. Then place it in a refig.
    too good to give away.
    Holding temp. at 195 F. for 10 mins. is challenging but I have not figured an easier way
    to accomplish this.

    • Diane May 19, 2017 at 5:24 pm - Reply

      Joe, Thank you for contacting us with feedback. This recipe is a customer favorite. Directions to simplify holding the temperature will depend on whether you are using an electric or a gas stove to heat the milk. If using gas: 1. Gently stir the entire contents & shut off the heat at 195 F 2. cover the pot, leave on the warm burner frame & wait about 5 minutes. 3. remove cover & very briefly stir the yogurt all the way to the bottom of the pot. 4. check the temperature and if it is too cool turn on the heat, while stirring occasionally and heat just to reach 195 F. 5. Turn off heat and let rest covered for the remainder of the 10 minutes. We consistently only have to add a bit of heat once during the 10 minutes. (Other factors such as the volume of milk you are heating and the thickness/type of pot you are using could require you to add heat more than once.) After you have a method for keeping a consistent 195 F and if you use the same volume of milk, same pot, etc. you will be able to repeat the same process with each batch. If using Electric: Use the same process as for gas except remove the pot from the burner to a cool burner with the pot covered and place back on the burner to add heat as needed. If you leave it on the burner you heated with, and if the pot is covered, the temperature would continue to rise higher. With electric burners we have found the covered pot usually needs a couple of added heat sessions. Let us know if we can be of further assistance. All the best to you and making delicious yogurt!

  16. Debbie Iacus June 8, 2017 at 4:44 am - Reply

    Is it ok to add a little sugar for a slightly sweeter yogurt or does this have to be done at the end

    • Diane June 13, 2017 at 1:39 pm - Reply

      Debbie, We recommend adding sweetener to your ready-to-eat yogurt and super fine sugar works best. If you prefer using a raw larger grain sugar, you can place it in a food processor with the blade spinning for a few minutes and make your own super fine sugar. When superfine sugar is mixed well in the yogurt you can more easily determine the preferred amount to add per cup of yogurt. Thank you for your interest. This recipe is our customer favorite!

  17. DK August 15, 2017 at 3:43 pm - Reply

    So obviously I’m doing something wrong. I have a gas stove. I slowly heated it, stirring constantly to avoid skim on top or on bottom of pan, to 195. I kept it at 195 (maybe my thermometer is bad) which was a slow boil for 10 minutes. Then I turned off and let it cool to 115, at which point I added the existing yogurt. I put it in the proofer at 120 for exactly 1 hour. Then I dropped to 86. Checked after 1 more hour, and it was watery. Checked after 4 hours, watery. Took out after 9 hours. Still pretty thin even after refrigerated. I started with Raw Milk. Does that make a difference? It is really just watery milk with a little thickening, and I mean very little. What could I be doing wrong? I want this to work!

    • Diane August 18, 2017 at 5:17 pm - Reply

      DK, 212F is the minimum temperature you must reach for a slow boil. We suspect your thermometer is not working properly. If your thermometer is reading a lower than an actual highertemperature you may have introduced the yogurt starter at a temperature which is too hot which would have destroyed the healthy bacterial culture (resulting in no thickening of the yogurt). Raw milk is normally not a factor in the results as long as the dairy cows are healthy. Our employees use raw milk often and with great success. We use a digital quick-read thermometer. (Thermapen or another brand) Good luck on the next batch after you buy or borrow an accurate thermometer. All the best,

  18. thuka October 15, 2017 at 5:04 pm - Reply

    what type of whole milk do u use- homogenized or cream top? Hv u noticed any differences using one over the other?

    • Diane November 6, 2017 at 3:25 pm - Reply

      Thank you for your question. We most often use cream top milk with a live yogurt culture as starter. Homogenized milk also works well using our recipe. Both are heated at a high enough temperature using our recipe that we find little difference in the choice of these milks. The fat in dairy products will produce a creamier and smoother texture and we generally use whole milk. Good luck with your yogurt making!

  19. Ben November 7, 2017 at 1:08 pm - Reply

    This is fantastic information, and I’ve particularly found your explanations and responses in the comments to be enlightening! I’ve only made yogurt twice before, and only by scalding first then holding at 43C (109F) for between 5 and 12 hours. (I’m still experimenting to find the best balance of low tartness, but also lower lactose left in the yogurt after straining the whey.)

    I have a bit of a food science question, though: what is happening and what’s the science behind first incubating at 49C (120F) then dropping to 30C (86F) for the remainder of the time? I always thought the live cultures needed to stay under 45C or they’d start dying? And what does the drop in temperature do for helping the yogurt set better?

    Thanks in advance!!

    • Diane November 16, 2017 at 5:31 pm - Reply

      Ben, Thank you for your question and comments. The more protein in milk, the thicker the yogurt. The casein (protein) clusters in milk thicken yogurt by unraveling and forming a three-dimensional mesh when exposed to the lactic acid created by culturing. Heating milk before culturing denatures one of the main whey proteins, lactoglobulin, which allows it to join in the mesh (instead of remaining inactive) and effectively increases the amount of protein in the milk that will be available to thicken the yogurt. The milk needs to be held at 195 ºF / 90 ºC for ten minutes to denature most of the lactoglobulin. A little evaporation during this heating also aids the thickening benefits of this procedure. Lower culturing temperature ensures a smooth yogurt with less risk of whey separation. Higher temperatures and longer culturing times can cause a lumpy texture and excessive whey separation.
      We start the culture at 120 ºF / 49 ºC, a temperature that speeds the yogurt through the earlier stages of culturing. Then as culturing progresses and the rising acidity begins to inhibit any potentially problematic microbes, we turn down the Proofer to 86 ºF / 30 ºC. The method works well, and culturing takes just 2-4 hours instead of 12. All the best to you in yogurt making and have a Happy Thanksgiving!

  20. Mike January 16, 2018 at 5:59 pm - Reply

    Can the slow cook function on the proofer be safely used to heat the milk to and hold it at 195 degrees? If so, are there any precautions one needs to be aware of?

    • Wes January 20, 2018 at 2:06 am - Reply


      You can definitely heat milk in the proofer to 195F using the slow cook mode. It will be slow – but it will avoid any danger of burning on the bottom of the pot. It will be good to whisk the milk when it reaches about 120-140F to avoid forming a skin on the surface. The bubbles prevent this. If you whisk the milk when it is cold the bubbles will dissipate. One gallon of cold milk may take about 2 hours to heat, so it is not the fastest method!

      • Mike January 27, 2018 at 9:03 pm - Reply

        Thank you. I’ll try it. I like the idea of using just one piece of equipment to do the whole process

  21. Karen September 2, 2018 at 10:15 am - Reply

    What yogurt culture(s) work best with your custard style recipe? I would like specific culture names, not a company if you would please. I have no idea what culture tastes best. I love a number of store varieties from Greek to regular thin-set yogurt. I’m going to buy an heirloom starter, but I don’t know what strain makes the best-tasting yogurt. I would like something that’s going to make a nice thick and creamy yogurt. I’ver heard that bacillus bulgaricus variety is the best. Is that true? Thank you – Karen

    • Diane September 24, 2018 at 2:36 pm - Reply

      Karen, Thank you for your question. Here in Williamstown, MA we have the benefit of more than one farm with available grass fed cows milk yogurt. This has been our preference to use as a starter culture. When you reserve a sealed small amount of each batch it becomes our starter for the next batch. Through our testing years ago, we noticed yogurt starter cultures containing Lactobacillus Casei bacterium generally resulted in a thicker and more smooth yogurt. This could in part result from this particular species of Lactobacillus documented to have a wide pH and temperature range. Milk with a higher protein content can also develop a thicker yogurt. Both of these steps help yogurt utilize more of the whey proteins in milk for thickening and stabilizing the texture.

      We did try a dry bacillus bulgaricus variety but found the flavor not to our liking. However, many people enjoy this variety.

      Heating the milk before culturing also determines how thick the yogurt will be. If you just heat the milk to 165°F briefly and then cool, the yogurt will be thinner and more tart when it sets. If you heat the milk to 195°F and hold it there for ten minutes, the yogurt will be milder and thicker when it sets. The process at 195°F denatures whey proteins in the milk, allowing them to contribute to the solidification of the yogurt.

      For further information regarding L. casei bacterium you can find Harold McGee’s On Food and Cooking and also W.J. Lee and J. A. Lucey’s research on yogurt making methods. All the best to you in yogurt making!

Leave A Comment