{"id":8816,"date":"2022-01-09T14:38:49","date_gmt":"2022-01-09T06:38:49","guid":{"rendered":"https:\/\/nutritional-humility.me\/oxystaging\/?p=8816"},"modified":"2022-01-09T14:46:38","modified_gmt":"2022-01-09T06:46:38","slug":"diy-yoghurt-sour-cream-as-starter-method","status":"publish","type":"post","link":"https:\/\/nutritional-humility.me\/oxystaging\/diy-yoghurt-sour-cream-as-starter-method\/","title":{"rendered":"(DIY Yoghurt) Sour cream as starter method"},"content":{"rendered":"<p><iframe loading=\"lazy\" title=\"DIY Yoghurts (Sour Cream as starter method)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/DN6_MDIPLE4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<ol>\n<li>At least 1L of full cream milk (hilo can work, but may produce thinner result).<\/li>\n<li>35g to 60g worth of sour cream<\/li>\n<li>Thermos\u00ae flask or any double insulated vacuum flask with heat retention rating of at least 8 hours. Alternatively, use the commercial yoghurt maker (Easyyo\u00ae yoghurt maker).<\/li>\n<li>Cheesecloth.<\/li>\n<\/ol>\n<p>(Optional) Calcium Chloride flakes. This is supposed to help with coagulation and thereby firmer resulting output of yoghurt. However it remains highly inconsistent in real life practice. Hence, personal experimentation may be advised.<\/p>\n<ol>\n<li>Bring milk to the near boil but never over-boil.<\/li>\n<li>Let cool to temperature range of 100-110 degrees Fahrenheit (meanwhile, pre-warm the Thermos\u00ae flask with some boiling water).<\/li>\n<li>Use 35g to 60g worth of sour cream. Use a blender to ensure even mixing.<\/li>\n<li>\u00a0Tip out the boiling water off the Thermos flask and pour in the blended mixture.<\/li>\n<li>Begin fermenting window 36-48 hours. If fermenting during winter times, consider insulate the flask\/s with layers of clothing or a wool jumper.<\/li>\n<li>After 36-48 hours, strain with a cheesecloth to help separate excess whey. Be sure to strain for at least 30 minutes.<\/li>\n<li>Cool \/ store in fridge.<\/li>\n<\/ol>\n<p>Live-It-Forward,<\/p>\n<p>AW \/ nutritional-humility.me<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At least 1L of full cream milk (hilo can work, but may produce thinner result). 35g to 60g worth of sour cream Thermos\u00ae flask or any double insulated vacuum flask with heat retention rating of at least 8 hours. Alternatively, use the commercial yoghurt maker (Easyyo\u00ae yoghurt maker). Cheesecloth. (Optional) Calcium Chloride flakes. This is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/sn3301files.storage.live.com\/y4mezBeNCmLZBR4DpElY5Z-eRAxdyQd1JBxI6j4ZwAUDdlgN_svCeh8IUDHqivykZU8gCbxZIeJ2jHnpcy2jDU9b0_8XiDxdT2uU5SNQ7Sop8imcVE7WNgGAQyPca4J40Im7NOH-VhcSdn7oAH1TuRuSNgiNw2rSwseCieMf4qfC_y--B0xrLOsfHdq6MxwNOcr?width=1707&height=960&cropmode=none","fifu_image_alt":"(DIY Yoghurt) Sour cream as starter method","footnotes":""},"categories":[10,4],"tags":[],"class_list":["post-8816","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-methods","category-thoughts"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>(DIY Yoghurt) Sour cream as starter method - fair-enough.me<\/title>\n<meta name=\"description\" content=\"Bring milk to near boil, let cool to 100-110 degrees F. 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