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Posted by
Message
quote:
Did a batch as well. Not sure if it came out right. Like a soft cream cheese - which I think is right,but the taste, not super sour. Also a little cheese-like more than tart or sour. Anyone have any pointers? Did the exact method, but I did boil the milk first.
After reading mostly the reason I see for boiling the milk is if it is raw not
pasteurized.
It actually is cheese if you go so far to separate the whey. If you want to sweeten just add a bit of honey or even a dab of Splenda.
But I put about a quarter cup on a plate and then put some roasted chicken and vegetables on top with a bit of the au jus and it was really good. Nice way to use it I saw from Mario Batalli. He puts it under a lot of things . Just a different way to use it. No hair thickening yet.
quote:
After reading mostly the reason I see for boiling the milk is if it is raw not
pasteurized.
Same. Haven't boiled my last couple of batches.
quote:
It actually is cheese if you go so far to separate the whey. If you want to sweeten just add a bit of honey or even a dab of Splenda.
But I put about a quarter cup on a plate and then put some roasted chicken and vegetables on top with a bit of the au jus and it was really good. Nice way to use it I saw from Mario Batalli. He puts it under a lot of things . Just a different way to use it. No hair thickening yet.
I actually think I am getting the right product now. I do see people talking about kefir-like effervescent, which I haven't gotten. But I think I'm dialed in on the taste/product.
I’m about to make another batch and want to use the whey to get the right smoothness. I’ll separate it then add back.
I like the flavor. It actually has a good back of the palette smoothness if that makes sense. I guess the taste eases up.
I like the flavor. It actually has a good back of the palette smoothness if that makes sense. I guess the taste eases up.
I’ve made several batches now and have a few observations.
I just started Dr William Harris book Super Gut and he is the developer of this recipe. He uses the L Reuteri bacteria linked in the OP and the prebiotic Inulin also linked.
If anyone wanted to commercially market this it is not classified as yogurt because the bacteria is not FDA approved in yogurt. Not sure what that really means or matters but thought it was interesting.
Gaucho original recipe is one half gallon Half and Half and one half gallon Heavy Whipping cream so that’s where I started.
Sous vide for 40 hours at 109 degrees per Powerman post. Came out good. I drained all the whey and discarded so I had 3 quarts of almost cheese.
Did a batch with gallon whole milk and it came out good but thinner. I saved some of the whey to add back in and put in my stand mixer with the whisk. I then added a little at a time to get the consistency I wanted.
Next I went to a gallon of half and half only and this is now my preferred recipe. Actually I use three half gallons because I can sous vide that in a 2 gallon ziploc and big pot.
Additions I’ve made from original:
Fully Half and Half.
36 hours at 101 degrees sous vide
I then pour the mixture into two full size flour towels, tie and hang for a few hours-then put them both in a colander inside a large bowl and refrigerate overnight.
This strains all the whey out which I save. Then put the thick yogurt in the stand mixer with whisk and mix adding whey back in a ladle at a time to get the consistency I want. Done at that point, jar and refrigerate.
I leave it unflavored so each portion can be done however, sweet or savory. I like both.
10 probiotic pills and 3 tablespoons of prebiotic for first batch.
After that I use 3 probiotic and still 3 tablespoons prebiotic in further batches.
Per Gaucho I saved a couple of cups of the batch to add along with the above for future batches.
In a gallon of yogurt if you strain it completely, which I do, you lose one quart in whey. So after this and the 2 cups of starter yogurt it was a lot of waste. Reading whatever sources I could find most mentioned using the whey in lieu of the hard earned yogurt since it has the bacteria strain in it. This works and makes it worthwhile. I just keep a couple of cups of whey for the next batch and end up adding about a half cup back into the stand mixer for consistency so it cuts down on waste.
Glad I came across this thread because I really like the end results for consumption. The benefits- better skin, flowing locks are I guess still a work in progress. Gastrointestinal I feel fine.
I just started Dr William Harris book Super Gut and he is the developer of this recipe. He uses the L Reuteri bacteria linked in the OP and the prebiotic Inulin also linked.
If anyone wanted to commercially market this it is not classified as yogurt because the bacteria is not FDA approved in yogurt. Not sure what that really means or matters but thought it was interesting.
Gaucho original recipe is one half gallon Half and Half and one half gallon Heavy Whipping cream so that’s where I started.
Sous vide for 40 hours at 109 degrees per Powerman post. Came out good. I drained all the whey and discarded so I had 3 quarts of almost cheese.
Did a batch with gallon whole milk and it came out good but thinner. I saved some of the whey to add back in and put in my stand mixer with the whisk. I then added a little at a time to get the consistency I wanted.
Next I went to a gallon of half and half only and this is now my preferred recipe. Actually I use three half gallons because I can sous vide that in a 2 gallon ziploc and big pot.
Additions I’ve made from original:
Fully Half and Half.
36 hours at 101 degrees sous vide
I then pour the mixture into two full size flour towels, tie and hang for a few hours-then put them both in a colander inside a large bowl and refrigerate overnight.
This strains all the whey out which I save. Then put the thick yogurt in the stand mixer with whisk and mix adding whey back in a ladle at a time to get the consistency I want. Done at that point, jar and refrigerate.
I leave it unflavored so each portion can be done however, sweet or savory. I like both.
10 probiotic pills and 3 tablespoons of prebiotic for first batch.
After that I use 3 probiotic and still 3 tablespoons prebiotic in further batches.
Per Gaucho I saved a couple of cups of the batch to add along with the above for future batches.
In a gallon of yogurt if you strain it completely, which I do, you lose one quart in whey. So after this and the 2 cups of starter yogurt it was a lot of waste. Reading whatever sources I could find most mentioned using the whey in lieu of the hard earned yogurt since it has the bacteria strain in it. This works and makes it worthwhile. I just keep a couple of cups of whey for the next batch and end up adding about a half cup back into the stand mixer for consistency so it cuts down on waste.
Glad I came across this thread because I really like the end results for consumption. The benefits- better skin, flowing locks are I guess still a work in progress. Gastrointestinal I feel fine.
re: The Gurt Mega ThreadPosted by Delacroix22 on 7/30/23 at 8:37 am to el Gaucho
What is the instapot setting for making this. You just throw your milk and half and half and pills and inulin in the pot and turn it on?
I think I misplaced my sous vide
I think I misplaced my sous vide
re: The Gurt Mega ThreadPosted by el Gaucho on 7/31/23 at 7:38 am to Delacroix22
The instapot literally has a button that says yogurt on it
And yeah literally dump everything in and yogurt setting for 32 hours
And yeah literally dump everything in and yogurt setting for 32 hours
re: The Gurt Mega ThreadPosted by Delacroix22 on 7/31/23 at 3:23 pm to Freauxzen
What temp do you want?
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re: The Gurt Mega ThreadPosted by Trout Bandit on 7/31/23 at 9:47 pm to el Gaucho
The probiotic pills you linked are mandarin orange flavored. Does that flavor your gurt or are there unflavored ones?
re: The Gurt Mega ThreadPosted by BillyGibbons on 8/14/23 at 10:30 am to Martini
Has anyone used this form of L. reuteri for the gurt instead of the Bio Gata brand? I’m tempted to try it since it’s much cheaper and one of the top reviews mentions using them for yogurt making.
Also, are you saying you seed an entire 2 gallon batch with just 3 tablespoons of inulin?! I’ve been using like 2 tablespoons/quart of milk…
quote:
10 probiotic pills and 3 tablespoons of prebiotic for first batch. After that I use 3 probiotic and still 3 tablespoons prebiotic in further batches.
Also, are you saying you seed an entire 2 gallon batch with just 3 tablespoons of inulin?! I’ve been using like 2 tablespoons/quart of milk…
This post was edited on 8/14 at 10:32 am
I believe in the power of Teh Gurt.
My entire household caught a vicious stomach bug, but I was somehow spared the misery.
I'm currently making my second batch of gurt. The first was very runny. I'm hoping the second is thicker. Doing 36h in the instapot instead of 24...
My entire household caught a vicious stomach bug, but I was somehow spared the misery.
I'm currently making my second batch of gurt. The first was very runny. I'm hoping the second is thicker. Doing 36h in the instapot instead of 24...
Still gurtin'
I think I'm at 4 pills one spoonful inulin for 2 quarts split between half n half and heavy cream.
Pretty much perfect every time and I don't reuse, I can never get the portions right on that. It ends up not working for one reason or another.
Consistency is tweaked but is always near Greek yogurt. Taste us on point.
I think I'm at 4 pills one spoonful inulin for 2 quarts split between half n half and heavy cream.
Pretty much perfect every time and I don't reuse, I can never get the portions right on that. It ends up not working for one reason or another.
Consistency is tweaked but is always near Greek yogurt. Taste us on point.
re: The Gurt Mega ThreadPosted by el Gaucho on 11/6/23 at 8:26 am to Trout Bandit
quote:
The probiotic pills you linked are mandarin orange flavored. Does that flavor your gurt or are there unflavored ones?
You can’t taste them in the final product
quote:
Second batch came out runny again. Should I add corn starch to the next one to thicken it up? Or is there something else that's better to use?
How much inulin? And are you using milk or cream/half and half? Also, full 36 hours?
quote:
Quart heavy cream
Quart half & half
1 Tbsp inulin
5 probiotic pills
Cup of previous batch
34h in instapot
Pretty close to what I do.
Leave the 5 Pills but take out the cup of pervious batch first. I'd go the full 36. Secondly, I always let it get to room temp after stopping the process outside of the instant pot liner. Just pull the pot out and put it on the counter. Then put it in the fridge for a few hours and only THEN do I strain, repackage, etc.
If your previous batch wasn't good enough, then it could cause problems in fermentation. Once you nail your base batches, then consider adding in previous batches. It's not a "good thing" pills are straight better. It's only a way to not use 5 pills every time.
This post was edited on 11/8 at 9:22 am
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