Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 I tried making yogurt with raw milk for the first time, and it didn't turn out the way it had when I heated the milk first. I am using a powder starter from Yogourmet, the one with bifidus in it (something like that). It cultures longer, 12-16 hours. I warmed the milk slightly, but only to about 77 degrees. Basically the yogurt was much more running with a lot of whey on top. Not thick and firm like it had come out before. Anyone know why? Michele Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 Michele Sounds like a successful batch. Mine is usually drinkable but not really runny. I usually heat my milk to 110 degrees, though. I have used Yogourmet's cultures in the past but have never had quite as good of results compared to Seven Stars Farms or Stoneyfield's yogurt for a starter culture. hope that helps, danny Creek Bend Dairy Farm Harry & Peggy Strite 11917 Snug Harbor Lane port, MD 21795 301-582-4135 cbdfarm@... I tried making yogurt with raw milk for the first time, and it didn't turn out the way it had when I heated the milk first. I am using a powder starter from Yogourmet, the one with bifidus in it (something like that). It cultures longer, 12-16 hours. I warmed the milk slightly, but only to about 77 degrees. Basically the yogurt was much more running with a lot of whey on top. Not thick and firm like it had come out before. Anyone know why? Michele Quote Link to comment Share on other sites More sharing options...
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