I struggle to find full fat flavored yogurt?

[BAPyessir6]

I haven't done it, but I'm sure you could use yogurt to cure some heavy cream - same thing I do to make crema/crème fraîche, with buttermilk. Just remember to use the higher temp - 110-115°, for yogurt culture. And use about a tb of yogurt to a pint of cream. I don't remember what it was for (not something I was going to make), but I saw some Indian recipe for making a 10% fat yogurt, which was done with cream and milk combined.

I make my own yogurt with 2 quarts of 2% milk at a time, to which I add about 1/2 c NF dry milk, after it has been heated to 180° in the Instant Pot, then whisk a little into the dry milk in a saucepan, to dissolve it, then pour the rest of the hot in, and cover, and let it cool to 115°, then add some milk to about 1/4 c yogurt, in a bowl, and add back to the warm milk, when smooth. Then ladle it into three pint and one 3 c mason jars, put the lids from the boiling water on them, seal them, and put in the IP - the 3 c jar fits, and this way there is no excess, like with just 4 pint jars - cover, and they are cured in 8 hours. I use this often in smoothies and in Indian dishes, calling for yogurt. The lack of the "butter flavor" in the high fat yogurt wouldn't be noticed in those things I use it in.
Almost solid homemade yogurt, made with 2% milk, plus a little dried milk added. by pepperhead212, on Flickr

Whenever I make yogurt, I use live cultures plus whole milk. I find the yogurt to be delicious but kind of. . .thin. Is this just natural with homemade yogurt since homemade lacks stabilizers/thickeners (xanthan, guar etc) or does adding dry milk powder help make the final product thicker?

Oh. Also does your yogurt ever curdle slightly at the bottom? I'm assuming it's because I let it cure in my yogurt maker for 12 hours instead of 8.

 

[pepperhead212]

BAP, Yes, that dried milk definitely makes it thicker. It still separates a little, if I leave a "hole" in the yogurt, when I take some out, but I usually try to sort of smooth it over, when I take some out. And surprisingly, I've never had any of the yogurt curdle at the bottom, with this Instant Pot method - I was expecting that to happen, since the heat is coming directly from the bottom, but I guess it's just extremely low, at all times.

 

[jennyema]

View attachment 73466

Yep. This is what I cook with and eat.

 

[taxlady]

Never knew it could come that high, thanks taxy.

I'm sure someone could find a way to make yogurt from 35% whipping cream as well. But those are creams and have been separated from the milk. "Generally" speaking yogurt is made with 'whole' milk. Whole milk in this case is 3.5% milk fat. Anything more than that percentage has had some of the milk separated from the fat and is then cream.

It sounds pretty delicious. I'll have to keep my eyes open for it next time I'm out.

All the organic whole milk that I have seen in Québec has 3.8% mf.

 

[taxlady]

I generally buy the 900g Liberte yogurt which is 10% and use organic milk or I get Organic Meadow which is 6%. This is in Ontario though. I also only buy plain yogurt. both are just diary and bacterial cultures, nothing else, which is one of the reasons i choose these as well.

Those are my preferred yogourts too, and for the same reason. Well, when I am getting yogourt from the supermarket. When I can get to a health food store or I'm ordering from Lufa Farms, I have a much larger selection of yogourt that is made without stabilizers or other weird stuff. Riviera, also has some good plain yogourt without weird stuff and is available at the supermarket. But, the highest MF I have seen with Riviera yogourt is 2% and the higher fat ones taste better to me. The Riviera brand is owned by a family owned Quebec company called, Laiterie Chalifoux. I don't know if they sell outside of Quebec.

 

[pictonguy]

Those are my preferred yogourts too, and for the same reason. Well, when I am getting yogourt from the supermarket. When I can get to a health food store or I'm ordering from Lufa Farms, I have a much larger selection of yogourt that is made without stabilizers or other weird stuff. Riviera, also has some good plain yogourt without weird stuff and is available at the supermarket. But, the highest MF I have seen with Riviera yogourt is 2% and the higher fat ones taste better to me. The Riviera brand is owned by a family owned Quebec company called, Laiterie Chalifoux. I don't know if they sell outside of Quebec.

Yeah, I buy a couple of Riviera products one is the goat milk and the other is their goat cheddar, not bad products, I've enjoyed them.

I don't drink a lot of milk but now it's goat milk instead of cow.

I seemed to have become more sensitive to digesting milk as I aged because I use to drink a least a liter of milk every few days and then it started to bloat me and cause quite a bit of discomfort and I pretty much just started to use milk for coffee drinks.

I heard goat milk was easier to digest so I picked up a liter and yeah, no problem, which of course peeked my brain and yeah the proteins in goat milk are different which makes them easier to digest and those proteins are called A2 beta-casein protein instead of the A1 beta-casein protein found in cow. Also it has less of a protein called alpha-S1 casein which is a protein that can trigger allergies in some people.

I like the taste as well, a little richer and not as sweet as cows milk or one dimensional and has a much more complex taste comparatively speaking.

 

[dragnlaw]

That's why I also can drink milk from A2 cows just as in the goat's milk which is aslo A2

 

[pictonguy]

That's why I also can drink milk from A2 cows just as in the goat's milk which is aslo A2

Interesting didn't know there was such a thing.

 

[taxlady]

Goat's milk yogourt, when you can find it, is good for cooking. It is less likely to split than cow's milk yogourt.

I really like the Riviera crème fraiche. It's 35% mf. Unopened it lasts way past its BBD. It comes in a package of two little 120 ml pots. I can usually manage to use up one of those before it goes off and since the other one isn't open yet, it lasts.

 

[dragnlaw]

Absolutely true, my 35% cream, even open, lasts long past the BB date.
It's weird how milk fats, no matter the animal it seems to be from, lasts a long time and animal fats start to break down within 3-4 days. Witness chicken going bad - it's the fat not the meat that goes off way earlier. Hamburger/ground meats, with the fats mixed throughout, poof! within days.

 

[msmofet]

I make yogurt in my Instant Pot. I use the cold start method (no boiling).
I use Full Fat Ultra Pasteurized Half and Half and Full Fat Ultra Pasteurized Heavy Cream.
When done, I strain for at least 12 hours (usually 24) in the fridge.
I add back whey to thin it if need be.

I flavor the finished yogurt.

 

[pictonguy]

Absolutely true, my 35% cream, even open, lasts long past the BB date.
It's weird how milk fats, no matter the animal it seems to be from, lasts a long time and animal fats start to break down within 3-4 days. Witness chicken going bad - it's the fat not the meat that goes off way earlier. Hamburger/ground meats, with the fats mixed throughout, poof! within days.

Not sure why you think that way because animal fats are pretty stable and are less prone to oxidation and when it comes down to spoilage it'll be the proteins in the meat that begin to degrade first.

 

[dragnlaw]

I'm surprised to hear you say that but I won't argue as I figure you are far more knowledgeable on the subject than I.
It is just that has always been my experience. Once having chicken starting to go funky on me I separated/pulled all the fat I could possibly grab off, put in two piles and the fat stank but the meat did not.
I've also had ground meat and some steak sitting in the fridge for the same length of time. Suddenly I did not want to chance feeding my kids the ground but the steak smelled just fine.
It wasn't hard for me to connect the two so I always just thought it was the fats turning first.

 

[pepperhead212]

Two things are good examples of animal fat kept at room temperature - suet, often fed to birds, and ghee. The fats just have to have everything else removed! I keep my homemade ghee in the fridge indefinitely, but commercial ghee has been better cleaned out, and probably became so much a part of Indian cuisine because of lack of refrigerators, and they had to do something with all that butter!

 

[dragnlaw]

LOL, I don't even put my homemade ghee in the fridge unless I know I'm not going to be using for several days. Nor is my Tenderflake lard in the fridge even after using portions, nor has it ever been.
But... that being said, Chicken pieces and hamburger meat after 4 or 5 days in the fridge are going to smell.
Yet I can and have, left a whole roast in a cool cellar exposed to the air for a week and it is just fine!

Hey! I'm not saying you are wrong guys... as said, I bow to higher knowledge. So to all you newbies out there - listen to them not me in this case. I was just saying that's been my experience!

 

[pictonguy]

Well you picked the 2 products that are by nature more susceptible to bacteria and like I said the fat doesn't really factor in the spoilage or bacterial growth. I can get into the science if you want. It's mostly about water content, lack of certain enzymes in chicken and exposure to surface area with a product that is first gathered from various parts of the carcass then ground which exposes it to a certain level of bacteria from the very beginning. How it's wrapped and stored factors in. Plastic wrap is not as good as say butchers paper for example as well. Anyway it's pretty well a given that both poultry and ground meat should be consumed sooner than later and has very little to do with it's fat content.

 

[pictonguy]

Saturated fat is far less susceptible to oxidation and cultures have been keeping cooked meat in containers covered with their fats, like duck confit which is kept in cellars all year round. Hungry do it for pork and Morocco for lamb and beef again not refrigerated and this has been done for centuries. It's about the type of fat and it's saturated fat that is by far the least suspectable to oxidation, where polyunsaturated fat has the honorable distinction to be the most susceptible to oxidation and rancidity and also these fats were used to make Crisco which unbeknownst created trans fats.

 

[dragnlaw]

As said, listen to these guys!

 

[pepperhead212]

That's one thing I can honestly say I never had in my kitchen (except in prepared foods with it in them) - Crisco!

 

[dragnlaw]

During the '60's I had a can of Crisco, a carton of Tenderflake lard and as butter was far too expensive, margarine in tubs.

I never had the energy to buy the white margarine in bags with the red/orange dot of colouring and massage the bag to evenly distribute the colour. My mother did, used get us all to take turns 'massaging'. It was hard work! By the time I had my own household I then lived in Quebec where they allowed margarine to be coloured whereas in Ontario it was not. They had only white margarine for the longest time.