It’s my first “field” yogurt incubation experience! I was excited to make yogurt from Jersey milk, the same kind of milk I learned to make yogurt with back on the farm in France. Matt pulled a half gallon of straight milk for me – not “skimmed” down to the 4.5% milkfat required in whole milk for American supermarket standards. Kilgus yogurt is drinkable – not my favorite texture of yogurt, but how could I use any other cultures and any other milk while on the farm? After some struggles with the stove, thanks to Cooper’s guidance, I got the milk on the flame and Camlin and I sat back to wait patiently.
Of course, I let the milk overflow.
Not to be discouraged, however, I let it cool down…slowly. After an hour, it was finally cool enough to inoculate. I put the pot of milk in the freezer for some of that time, but I have since learned from David that due to some strange property of air, even immersing the pot in room temperature water would cool the yogurt faster. I set up my tea light and ceramic plate in the cooler in the garage, and I headed to the fair.
The next morning, I helped milk the cows, got distracted with the goats, and left the yogurt on the heat too long. The texture turned out fine – drinkable, like the Kilgus cultures – but it’s a bit sour for my liking.