Ever wondered how much yogurt it would take to make 150 portions of Yogurt risotto for the Michelin red Guide Gala dinner………….
Yeah I agree, Who wonders things like that!
Well just in case you ever wanted to know or had a crazy thought to try and do it let me tell you what it takes.
First of all I had to make the yogurt which took 50L of fresh cows milk, 35L of fresh sheep’s milk and 15L of Goats milk. So of course I had to heat the mixed milks to 80 degrees which as you can imagine takes a long time and a lot of effort to stop it sticking to the bottom of the pot. Then it had to be chilled to 40 degrees before I could add my cultured bacteria. The 4 hour fermenting process was by far the easiest part of the whole thing.
I then aged the yogurt for 10 days in a odor neutral location to increase the acidity as the lactic acid is the part which I need to react with the risotto.
Once aged I then had to strain out the solids and reserve all the Whey (yellow liquid part), so how do you strain 100L of yogurt? Very carefully!
I tried straining it through strainers lined with paper but it was going too slowly, so I hung it in absorbent paper and let gravity do the work.
Just for a fun fact, from 100L of yogurt I managed to get 40L of Whey which was more than enough.