Cara Membuat Greek Yogurt dari Susu Sapi Segar

Summary

In this video, the creator demonstrates how to make homemade Greek yogurt using only two ingredients: fresh cow's milk and dry yogurt starter. The process begins with slowly heating the milk to 85°C, followed by cooling it to 43°C before adding the yogurt starter. The mixture is then incubated at 43°C for 6-10 hours. Afterward, the yogurt is strained to achieve a creamy texture. The creator also explains the benefits of the whey and suggests using it for various purposes, while emphasizing the natural and preservative-free nature of the homemade Greek yogurt.

Takeaways

• 😀 The most commonly found yogurt is the drinkable type, but Greek yogurt is less commonly available and typically found in larger supermarkets.
• 😀 This Greek yogurt recipe only requires two ingredients: fresh cow's milk and dry yogurt starter.
• 😀 The process begins by denaturing the milk, which means gradually heating it to 85°C (185°F) using a double boiler method.
• 😀 It’s important to stir the milk continuously to ensure it heats evenly and doesn't curdle during the denaturation process.
• 😀 After heating, the milk is cooled down to 43°C (109°F) by placing the pot in a larger bowl of cold water.
• 😀 A specific amount of dry yogurt starter (1.5 teaspoons per liter of milk) is then added and mixed thoroughly.
• 😀 The milk mixture is transferred to a covered container and placed in an incubation process to maintain the 43°C temperature for 6-10 hours.
• 😀 To maintain the temperature during incubation, the container is placed in a Styrofoam box with warm water containers on either side.
• 😀 During the incubation, the temperature is checked every 2 hours using a thermometer, and the warm water is replaced if necessary to keep the heat consistent.
• 😀 After 10 hours of incubation, the yogurt is ready and shows signs of thickening, with a distinct sour smell typical of yogurt.
• 😀 The Greek yogurt is then strained to remove excess whey, creating a creamy texture. This straining process takes about an hour in the refrigerator to avoid contamination.

Q & A

What is the main ingredient in the Greek yogurt recipe?

The main ingredients are fresh cow's milk from a farmer and dry yogurt starter culture.

What is the purpose of denaturation in the yogurt-making process?

Denaturation involves heating the milk to 85°C to alter the milk proteins, which helps create the proper texture and consistency for the yogurt.

Why is a double boiler used in the denaturation process?

A double boiler helps heat the milk gently and evenly by placing a smaller pan containing milk over a larger pan of hot water, preventing direct heat exposure.

At what temperature should the milk be after denaturation?

The milk should be heated to 85°C during denaturation and then cooled down to 43°C before adding the yogurt starter.

How do you lower the milk temperature to 43°C after denaturation?

To lower the temperature, place the pan of milk into another pan filled with cold water. This process helps cool the milk quickly to the desired temperature.

How much dry yogurt starter is used for every liter of milk?

You need one and a half teaspoons of dry yogurt starter per liter of milk.

What is the purpose of the incubation process?

The incubation process maintains the milk at a constant 43°C for 6-10 hours, allowing the yogurt cultures to ferment and thicken the milk into yogurt.

What equipment is used for the incubation process?

A styrofoam container lined with cloth is used for incubation, along with warm water containers placed on each side to help maintain the temperature.

Why is it important to monitor the temperature during incubation?

It is crucial to monitor the temperature to ensure it remains steady at 43°C, which is ideal for the yogurt cultures to grow. If the temperature drops, the yogurt may not set properly.

What do you do if the yogurt produces excess whey?

If excess whey is produced, you can strain the yogurt to create a creamier texture, and the whey can be consumed separately or used as a protein-rich ingredient.