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Help my California yogurt man-up

Yes, using new cultures every time, because the previous batch is too runny to reuse. I was assuming I killed the culture somehow. I'm going to lower the temp and go for a longer steep. I'll report back.

Thanks, friends-in-yogurt!

Apr 16, 2013
triomphe in Home Cooking

Help my California yogurt man-up

That sounds pretty close to what I do, although the St Benoit usually ends up in my mouth--dang, that's good yogurt. You're using a variation on the slow cooker too, although not with powdered milk. I'm giving that a try next.

Apr 16, 2013
triomphe in Home Cooking

Help my California yogurt man-up

I never thought of the milk! That might indeed be the inconsistency. The cultures probably aren't different coast to coast (Skyr, Danon, Stonyfield, cheapo store brand) but the milk certainly is.

Kapusta: Interesting thought about holding the milk for 20 minutes. I bring it up to temp and right back down. I'll try the raise-and-hold technique. Hotoynoodle, maybe that's where that slow cooker can come in.

Apr 15, 2013
triomphe in Home Cooking

Pie crust -- chilling flour?

Sounds like a good opportunity to do a little experiment. I chill my flour by dint of storing it in the freezer. Keeps it fresher, especially whole wheat flour, which I find gets stale pretty quickly.

Apr 15, 2013
triomphe in Home Cooking

Help my California yogurt man-up

I am a long-time home yogurt maker and apart from the odd misfire, have never had any trouble with it. That is, until I moved from Massachusetts to California. Since I moved here, I have NEVER been able to get my yogurt to set. I’ve tried everything: varying the incubation time, varying the incubation temperature (100, 110 and 112), sterilizing the equipment, not sterilizing the equipment, varying milk fat (I use cow), doing it at different times of the year when ambient temperatures are different, changing the yogurt culture. I haven’t resorted to adding gelatin, because I never needed to before, and I’d like to nail down the problem before adding another step.

The only variable I can think of is geography. Could it have something to do with CA vs. MA wild yeasts? Could it be something in West Coast yogurt cultures?

I’m getting mighty tired of thin smoothies. Any yogurteers out there have any ideas?

Apr 15, 2013
triomphe in Home Cooking

Know of good comals and molcajetes?

That sounds fun and perfect. Thanks, twodogs!

Feb 21, 2010
triomphe in Phoenix

Know of good comals and molcajetes?

Any recommendations on Phoenix sources for a comal and a molcajete? I’m in Phoenix for two weeks before I head back to Boston, sadly, where finding this kind of stuff is a challenge. The great thing is I’m driving, so hauling heavy lava rock and solid cast iron isn’t a problem.

I’ve tried the Ranch Market near the airport, but the molcajetes were plastic and the comals were wobbly and won’t work on my solid-surface range top. Haven’t seen anything at all in the local regular supermarkets around Anthem where I’m staying.

Oh, I should mention that I’d like to get these items on the cheap. I know you can source this stuff on Williams Sonoma, but I’d like to avoid hefty shipping charges and inflated prices when I just know I can find it nearby but don’t know where to look.

Thanks in advance, my knowledgeable friends!

Feb 21, 2010
triomphe in Phoenix