As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both the initial heating/cooling step and the fermentation step.
So far I have made half a dozen 1.5 litre batches with three different cultures (currently using ABY-1 from CHR Hansen that I was able to buy from the Westcombe dairy in Somerset). I have a Luvelle machine that can ferment at 36C, 38C and 40C from 1 hour to 24 hours.
I want to understand what changes if I experiment with the following:-
When I heat the milk to 85C and hold the temperature I have made some batches with a 10 minute hold and others with a 20 minute hold period and see/feel/taste no difference - will holding at 30 minutes produce a difference?
I am currently fermenting for 24 hours at 38C and getting a strong tang/sourness to the yoghurt but what would I expect to get if I reduced the fermentation to 12 hours at 38C...or less?
I choose 38C for the fermentation process because it was recommended by the manual that came with the Luvelle machine but what happens if I use 36C or 40C and what length of time would I use?
So generally speaking I want to know more about the initial heating process and what options there are and what the different fermentation temperatures and durations can have on the end results.
Thanks in advance!