THRIVING after the FALL

The Library · Document 95 · FEASTING · Dairy and fermentation

Traditional Heirloom Yogurt Making Guide

Its printed title: The Art and Science of Traditional Yogurt Manufacture: A Comprehensive Guide to Thermal Kinetics, Heirloom Culturing, and Microstructural Gelation

Yoghurt the old way, from Neolithic pots with milk fat in their walls, which it dates to about 7,200 years ago in Croatia, to the haybox. A table of heirloom cultures runs from Bulgarian kiselo mlyako and matsoni to Caspian Sea yoghurt and Nordic viili. It sets the milk as the pH falls from 6.7 to 4.6, holding warm cultures at 40 to 45°C for 4 to 8 hours in straw, wool or unglazed clay, and tests warmth with a little finger. It never comes to Brandenburg.

Open the PDF 18 pages · 411 KB

Number
95
Book
FEASTING after the FALL
Shelf
Dairy and fermentation
File
95 Traditional Heirloom Yogurt Making Guide.pdf
Pages
18
Works cited
86

Used in

On the Menu

Yoghurt

The rows that check it

  • 1 confirmed
  • 1 amended
  • 1 marked for safety
  • R3 amended Safety Yoghurt: 85 °C 30 min, cool to 42 to 45 °C, 4 to 8 h; hand tests for temperature
  • R14 confirmed Shop yoghurt cultures fail by generation three to five; heirloom cultures persist

In the Index

Sour and fermented Milk, butter and cheese

Its works cited 86

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 49 journals, universities and public bodies
  • 1 book, archive or patent
  • 5 document-sharing sites
  • 6 forums, video and social sites
  • 7 blogs
  • 2 shops and makers
  • 16 other web pages
Show all 86
  1. Evidence of 7,200-year-old cheese-making found on the Dalmatian psu.edu/news/research/story/evidence-7200-year…
  2. Cultured Milk Fermented Dairy Foods along the Southwest Asian journals.uchicago.edu/doi/full/10.1086%2F714961
  3. Analysing Milk and Dairy Consumption in Ancient Societies - MDPI mdpi.com/2673-4060/6/1/27
  4. Dairy residues on Neolithic pottery show that ancient Europeans ceramics.org/ceramic-tech-today/dairy-residues…
  5. Dairying in antiquity. II. Evidence from absorbed lipid residues researchgate.net/publication/221949916_Dairyin…
  6. Bronze Age Arabian Pottery Reveals Long-Lost Culinary Practices ames.ox.ac.uk/article/bronze-age-arabian-potte…
  7. organic residue analysis and the earliest uses of pottery in the academia.edu/33172357/ORGANIC_RESIDUE_ANALYSIS…
  8. Organic Residue Analysis in Bronze Age/Iron Age pottery, soils, and fdat.uni-tuebingen.de/records/7pzv5-kd003
  9. More About Fig Sap Rennet for Homemade Cheese Making cheesemaking.com/blogs/fun-along-the-whey/more…
  10. Herbs in History: Fig - American Herbal Products Association ahpa.org/herbs_in_history_fig
  11. Beyond Sauerkraut: A Brief History of Fermented Foods lhf.org/2014/03/beyond-sauerkraut-a-brief-hist…
  12. The Evolution of Fermented Milks, from Artisanal to Industrial Products mdpi.com/2311-5637/8/12/679
  13. traditional fermented foods in anatolia food.actapol.net/pub/7_2_2023.pdf
  14. Fermentation in ceramic vessels — SFIG sfig.dk/index/fermentation-in-ceramic-vessels
  15. Bulgarian Yogurt - Тhe Sauce Lab the-sauce-lab.com/bulgarian-yogurt/
  16. microbial diversity and bioactive compounds in Armenian fermented researchgate.net/publication/363532651_Where_t…
  17. microbial diversity and bioactive compounds in Armenian fermented ffhdj.com/index.php/BioactiveMoleculesPharmace…
  18. Cultures For Health Matsoni Yogurt Starter Culture Make Your Own desertcart.ae/products/451882748-cultures-for-…
  19. Formulation and Characterization of Yogurt Containing Different journals.rifst.ac.ir/article_229103.html
  20. Real-Time Monitoring of Chemical Changes in Three Kinds of pubs.acs.org/doi/10.1021/acs.jafc.7b05279
  21. Microbiota analysis of Caspian Sea yogurt, a ropy fermented milk researchgate.net/publication/41465136_Microbio…
  22. Fermentation & Biochemical Engineering, Vol 2 First Edition dokumen.pub/fermentation-biochemical-engineeri…
  23. Acid-Induced Gelation of Milk: Formation Mechanism, Gel intechopen.com/chapters/83931
  24. Conventional and Innovative Processing of Milk for Yogurt ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC5302305/
  25. Influence of colloidal calcium phosphate level on the microstructure researchgate.net/publication/276470975_Influen…
  26. role of whey protein-casein complexes on yoghurt texture researchgate.net/publication/313660856_ROLE_OF…
  27. Formation, Structural Properties and Rheology of Acid-coagulated researchgate.net/publication/251470978_Formati…
  28. Investigation of the Colloidal Interactions at Play in Combined pubs.acs.org/doi/10.1021/jf100372b
  29. The Engineer's Guide To Making Yogurt : r/yogurtmaking - Reddit reddit.com/r/yogurtmaking/comments/1bw189c/the…
  30. Easy Homemade Yogurt - with Lots of Tips sallyzim.com/2019/03/16/yogurt-recipe/
  31. (PDF) Effect of interactions between denatured whey proteins and researchgate.net/publication/231841067_Effect_…
  32. The Science of Great Yogurt - Brod & Taylor France brodandtaylor.fr/blogs/recipes/the-science-of-…
  33. Homemade Heirloom Yogurt Showdown - FermUp fermup.com/blog/homemade-heirloom-yogurt-showd…
  34. Effect of trisodium citrate on rheological and physical properties and pubmed.ncbi.nlm.nih.gov/17369204/
  35. A Review of Processing Techniques and Rheological Properties of pmc.ncbi.nlm.nih.gov/articles/PMC11798767/
  36. Yoghurt without fail - share your tips for making thick tasty yoghurt here permies.com/t/223341/Yoghurt-fail-share-tips-m…
  37. (PDF) Formation and Physical Properties of Yogurt - ResearchGate researchgate.net/publication/263440016_Formati…
  38. Technology and factors influencing Greek-style yogurt – a Review cabidigitallibrary.org/doi/pdf/10.5555/2020325…
  39. The importance of milk cooling - Plevnik plevnik.eu/importanceof-milk-cooling/
  40. Why is it important to cool yogurt fast? - Fromfroid fromfroid.com/en/why-is-it-important-to-cool-y…
  41. Yogurt, the delicious fermentation - Istanbul Food istanbulfood.com/yogurt-the-delicious-fermenta…
  42. Assessment of the Effects of Back Sloping on Some Starter Culture researchgate.net/publication/353666201_Assessm…
  43. What is going on genetically that restricts the number of generations cooking.stackexchange.com/questions/126494/wha…
  44. Competition between Starter Cultures and Wild Microbial Population pmc.ncbi.nlm.nih.gov/articles/PMC8467601/
  45. How to Save Backup Cultures - Positively Probiotic positivelyprobiotic.com/the-bacteria-blog/how-…
  46. Effective Maintenance and Preservation of Starter Cultures agriculture.institute/dairy-products-iii/maint…
  47. Activating Your Heirloom Starter Culture (Part 2) - YouTube youtube.com/watch?v=z5MHnzh1JAM
  48. Commercial yogurt starters degrade, but heirloom cultures last splendidtable.org/story/2013/07/26/commercial-…
  49. From Ancient Fermentations to Modern Biotechnology - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC12731747/
  50. Isolation and Identification of Novel Non-Dairy Starter Culture ... - MDPI mdpi.com/2311-5637/10/12/663
  51. From Raw to Fermented: Uncovering the Microbial Wealth of Dairy mdpi.com/2311-5637/11/10/552
  52. Nature of back slopping kombucha fermentation process - Frontiers frontiersin.org/journals/microbiology/articles…
  53. Unraveling Microbial Interactions in Food Fermentations - PMC - NIH pmc.ncbi.nlm.nih.gov/articles/PMC2519258/
  54. Lactobacillus delbrueckii subsp. bulgaricus (Orla-Jensen) Weiss et al atcc.org/products/11842
  55. KEGG GENOME: Lactobacillus delbrueckii subsp. bulgaricus ATCC genome.jp/dbget-bin/www_bget?gn:ldb
  56. Complete Genome Sequence of the Yogurt Isolate Lactobacillus journals.asm.org/doi/10.1128/genomea.00868-17
  57. Lactobacillus delbrueckii subsp. bulgaricus (ATCC® 11842™) genomes.atcc.org/genomes/30692182b89c4643
  58. The complete genome sequence of the yogurt isolate Streptococcus d-nb.info/1126338982/34
  59. Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 = JCM 1002 ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?i…
  60. Complete Sequencing and Pan-Genomic Analysis of Lactobacillus journals.plos.org/plosone/article?id=10.1371/j…
  61. Assessment of Growth and Technological Performances of Yogurt researchgate.net/publication/351882498_Assessm…
  62. Full article: The intricate symbiotic relationship between lactic acid tandfonline.com/doi/full/10.1080/10408398.2023…
  63. Streptococcus thermophilus urease activity boosts Lactobacillus researchgate.net/publication/291391371_Strepto…
  64. Sensory Investigation of Yogurt Flavor Perception: Mutual Influence researchgate.net/publication/12623234_Sensory_…
  65. Isolation and characterization of probiotic lactic acid bacteria from pub.epsilon.slu.se/37135/1/madushanka-d-et-al-…
  66. commission on genetic resources - FAO Knowledge Repository openknowledge.fao.org/server/api/core/bitstrea…
  67. Yogurt Produced by Novel Natural Starter Cultures Improves Gut pmc.ncbi.nlm.nih.gov/articles/PMC7602395/
  68. Syneresis investigations of lacto-fermented sodium caseinate in a pmc.ncbi.nlm.nih.gov/articles/PMC6679467/
  69. Chris Evans Jakob Jespersen - Farmers' Handbook | PDF - Scribd scribd.com/document/61565346/Chris-Evans-Jakob…
  70. Clay Pot Yogurt - Antonio Tahhan antoniotahhan.com/projects/clay-pot-yogurt/
  71. Say Goodbye to Store-bought Yogurt, Make It at Home miriamsearthencookware.com/mec-blog/making-yog…
  72. Is unglazed terracotta (1150*c) safe for making yogurt or for cooking reddit.com/r/Ceramics/comments/18v1vmo/is_ungl…
  73. Permeabilities of Korean earthenware containers and their potential researchgate.net/publication/272482000_Permeab…
  74. Creamy, dreamy yogurt in an unglazed pot. ❤ I've been using this reddit.com/r/fermentation/comments/d7pu68/crea…
  75. How do different cooling temperatures affect the characteristics of researchgate.net/publication/333806947_How_do_…
  76. Incorporation of fruits or fruit pulp into yoghurts: recent developments frontiersin.org/journals/food-science-and-tech…
  77. Curd Syneresis in Cheesemaking | PDF - Scribd scribd.com/document/605752369/synersis
  78. A comprehensive review on yogurt syneresis: effect of processing researchgate.net/publication/359896012_A_compr…
  79. The application and mechanism of polysaccharides, proteins and sciopen.com/article/10.26599/FSAP.2024.9240066
  80. Approaches to control yoghurt syneresis chaltafarm.exportdepartment.ir/en/blog/approac…
  81. Influence of exopolysaccharides on the structure, texture, stability researchgate.net/publication/282841203_Influen…
  82. Improvement of the Texture of Yogurt by Use of Exopolysaccharide pmc.ncbi.nlm.nih.gov/articles/PMC4884582/
  83. Influences of exopolysaccharide producing cultures on the quality of researchgate.net/publication/248511629_Influen…
  84. Isolation and characterization of exopolysaccharide‐producing pmc.ncbi.nlm.nih.gov/articles/PMC6475760/
  85. the effect of starter culture producing exopolysaccharide on academia.edu/35656291/THE_EFFECT_OF_STARTER_CU…
  86. Physicochemical properties of yogurt affected by combinational pmc.ncbi.nlm.nih.gov/articles/PMC12640053/