Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 I tried to make goat yogurt yesterday but there were several problems. I used a very old store-bought Redwood Farm goat yogurt for the starter and I think that is why it turned out runny. After the heat part of the process, I set it out to cool and it was forgotten out on the counter from 9 p.m. until 8 a.m. Should I toss it? If not, can I re-culture it with a newer starter? What do you think? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 > I used a very old store-bought Redwood Farm goat yogurt for > the starter and I think that is why it turned out runny. It may be the starter culture was dead. I heard at the Wise Traditions conference in November that a significant portion of the commercially produced yogurts are essentially " dead. " Bacterial die-off is very high, and the older the product, the less alive it is. > After the > heat part of the process, I set it out to cool and it was forgotten > out on the counter from 9 p.m. until 8 a.m. Do you have a Yogotherm? I did the same thing recently. I had a half-gallon of milk just about to turn and didn't need MORE whey or cream cheese, so I made yogurt with a plain cup of Brown Cow yogurt. After the heating process, I mixed the Brown Cow in it, placed it in the Yogotherm at 9pm and forgot about it until 4pm the next day. It tastes great! I think the fact that the milk was starting to ferment made a difference. > Should I toss it? If > not, can I re-culture it with a newer starter? I don't drink or know much about goat milk, so I can't say. If it tastes awful, toss it. If not, can you make something else with it? ~Joe Quote Link to comment Share on other sites More sharing options...
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