Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 I've been attempting to make rather large (2 gallon) batches of yogurt, and not having a whole lot of luck. About 1 in every 3 batches turns out okay. I heat my (2 gallons) raw milk to about 100 degrees and add the starter (1 quart). I place the stock pot in my electric oven which has been warmed to its lowest setting of 170 degrees. Every now and then (about once an hour or so) I turn the oven on for a minute to warm it up again. After about 8 hours I take the stock pot out of the oven. If I'm lucky, it has a nice yogurt smell and is slightly thick. If I'm not lucky, the milk smells just like warmed milk and there are these large bunches of a cheesy like substance on the bottom of the pot, with a layer of whey over them, and milk over that. Of course I'm sure this batch is bad so I throw it. The last two batches I've made have turned out like this and I don't know why. Does anyone here make enough yogurt that could offer some suggestions or ideas? I would like to consistently make 2 gallon batches and am looking for another method of doing so rather than my oven. Can crock pots be used? Rice cookers? Dehydrators? Any ideas folks? Please Help if you can, Thanks, Janet Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.