New use for the MES 40

[slotown]

In addition to smoking bacon, cheese, and making Canadian Bacon I make my own yogurt every two weeks. Normally after heating the milk to 160 degrees and letting it cool to 110, I would use my warming drawer to keep it at 110 degrees for 9 hours.  That worked well but I could not get two large bowls to fit, and maintaining 110 degrees was not easy to set.

Welcome the MES 40.

yogurt.jpg

• slotown
• Feb 25, 2017

I can easily fit two ceramic bowls in the MES, set it to 110 degrees & 9 hours.  Temps are really pretty solid.

Maybe soon I will try a little smoke on the yougurt.  Could be good.

 

[dr k]

In addition to smoking bacon, cheese, and making Canadian Bacon I make my own yogurt every two weeks. Normally after heating the milk to 160 degrees and letting it cool to 110, I would use my warming drawer to keep it at 110 degrees for 9 hours.  That worked well but I could not get two large bowls to fit, and maintaining 110 degrees was not easy to set.

Welcome the MES 40.

yogurt.jpg

• slotown
• Feb 25, 2017

I can easily fit two ceramic bowls in the MES, set it to 110 degrees & 9 hours.  Temps are really pretty solid.

Maybe soon I will try a little smoke on the yougurt.  Could be good.

I microwave milk to 160 so I don't scorch it and let it cool to 110 as well before putting in my yogurt starter. I preheat my oven to 325 f when the milk gets close to 110. When the mixture is stirred and wrapped in plastic wrap I wrap it in a big beach towel and put it in the oven. After a few minutes I turn off the oven and let it incubate over night 9-12hrs. I haven't made it in awhile.
-Kurt

 

[slotown]

If you have an electric smoker you might try using it.  I set the temp on the MES at 110 and let it rip for 9 hours.  I used my "Smoke" to monitor the temps. Yogurt mix was rock steady at 110 the entire time.  Air temp obviously fluctuated between 105 and 117.  I used the timer on the MES at 9 hours.  When it auto shut off and the MES temp dipped below 100 the alarms started ringing.  Took it out and let harden in the fridge overnight, then strained it for 5 hours.

yogurt3.jpg

• slotown
• Feb 26, 2017

After straining into the jars.  I save the whey and give to a neighbor with chickens.  They love it and it's good for their shells.

Finished product

yogurt2.jpg

• slotown
• Feb 26, 2017

I have found that temperature control is very important to ensure the yogurt is smooth and creamy.  I heat the milk on the stove top with a very low flame.  My Smoke is set to go off at 160 degrees.  I then let it cool slowly to 110.  Again the Smoke alerts me when it goes below.  The MES is a great new addition because it keeps that temp of the yogurt right at 110 the entire time.

 

[dr k]

I never figured out what to do with the strained whey. I think Ricotta cheese is made from it but never followed through. Or if plants benefit from it instead of pouring down the drain.
-Kurt

 

[slotown]

I've heard you can make ricotta cheese from whey as well.  But I never have enough to bother with it.  Besides I get free eggs which is whey more important. Pun. 

 

[slotown]

I originally bought mine here: http://www.culturesforhealth.com/make-it.html.  I think you can also get it at Amazon. I have read you can use yogurt that has active culture, but I have never tried it.  I have been using mine now for almost a year.

Good luck.  It's not hard, but it is a long process, but shorter than most cures for meat.