I started using a yogurt maker | It's fun even with the failures | 30-year-old stay-at-home mom | 52Hz Monologue
Good evening, everyone.
This is 52Hz Monologue.
Recently, I purchased a yogurt maker.
I chose one from Vitantonio.
My daughter loves yogurt, so I wanted to make it for her by hand, and I was also drawn to the fact that it can make things like koji, which is why I decided on this model.
But when I actually tried using it... it's actually quite a bit harder than I thought😂
I have already failed completely twice (lol).
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◯ Failure #1 | Didn't set with Koiwai Yogurt...
My first challenge was mixing "Oishii Gyunyu 350ml" with "Koiwai Yogurt 35ml" and setting it to auto mode (40°C for 7 hours).
However,
it didn't set at all and stayed runny...! Why!?It seems Koiwai Yogurt is a naturally runny type, so maybe the fermentation didn't go well.
I was a bit discouraged by this sudden failure😂 Wailing
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◯ Success! | Caspian Sea Yogurt worked out well~!
Next, I tried my favorite, Caspian Sea Yogurt.
I mixed "Caspian Sea Yogurt 37g" into 350ml of "Oishii Gyunyu" and tried fermenting it at
27°C for 7 hours. (I followed the recipe book.)
Then...it turned out really well✨!
My daughter gobbled it up, and I was so happy.
It felt like the acidity was even more suppressed than with Caspian Sea Yogurt alone, making it easier to eat.
I thought, "I'll be fine next time too!" but...
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◯ Failure again | The trap of room temperature
A few days later, I tried again with the same recipe.
But for some reason, this time it didn't set at all...it was runny again.😭
When I looked back at the recipe book, I saw the words,
"It won't ferment well if the room temperature is over 30°C."
It felt relatively cool that day, so I spent the day without the air conditioner on, which might have caused the room temperature to rise... Lesson learned🥲
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◯ 3rd attempt | Trying R-1 Yogurt!
Pulling myself together, this time I challenged it with R-1 Yogurt.
I heard it boosts immunity, so I drink it often since my hay fever is bad.
I thought it would be great if I could mass-produce it☺️
I put "R-1 Yogurt (about 100g)" into "Oishii Gyunyu 800ml" and set it at 42°C for 9 hours.
The result was... a bit loose again!? What!?😨
I got worried and added an hour, then put it in the fridge.
And when I ate it this morning...
It had set properly and turned out delicious✨!
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◯ Because the bacteria are alive, it's difficult and interesting
Yogurt turns out completely differently depending on the bacteria used.
It's also affected by temperature, time, and room temperature; it's truly delicate.
But that's exactly why I find the trial and error interesting.
I like firm yogurt, so next time I make it with R-1, I'm thinking of trying 43°C for 10 hours.
Aiming for something I can call "my go-to recipe!", I hope to continue enjoying this in the future☺️✨
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✳︎ Conclusion
Thank you for reading until the end.
My yogurt maker life has only just begun, but I'm enjoying it, including the failures.
I want to make delicious yogurt and eat a lot of it with my daughter✨
If you have any comments like "I use it too!" or "I recommend this recipe!", I would be very happy if you could let me know.
Likes and follows are also very encouraging🌿I would be happy if you read my next article too.
Well then, good night🌛
I hope tomorrow is a good day for you too.