Guest guest Posted January 24, 2004 Report Share Posted January 24, 2004 I took a stab at making yoghurt and its really runny. I did it by heating the milk to 110 degrees and left it at that temp for 24 hours. I kept it in a cooler with warm water in it. It started to get thick and had the sour smell. I mixed it up and it stayed runny. When I left it overnight the temp dropped to 90 degrees, maybe it was not warm enough. Any tips or ideas greatly appreciated. Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2004 Report Share Posted January 24, 2004 Hey Holly, Maybe this is a dumb question, but I have to ask. Did you use a starter culture? hollyanddeank wrote: > I took a stab at making yoghurt and its really runny. I did it by > heating the milk to 110 degrees and left it at that temp for 24 > hours. I kept it in a cooler with warm water in it. It started to > get thick and had the sour smell. I mixed it up and it stayed > runny. When I left it overnight the temp dropped to 90 degrees, > maybe it was not warm enough. Any tips or ideas greatly > appreciated. Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2004 Report Share Posted January 25, 2004 Yes I used yogurt from the wonderful Brunner family. After it sat in the frig for a while it got a little thicker. - In RawDairy , Dady <shawn@s...> wrote: > Hey Holly, > Maybe this is a dumb question, but I have to ask. Did you use a starter > culture? > > > hollyanddeank wrote: > > > I took a stab at making yoghurt and its really runny. I did it by > > heating the milk to 110 degrees and left it at that temp for 24 > > hours. I kept it in a cooler with warm water in it. It started to > > get thick and had the sour smell. I mixed it up and it stayed > > runny. When I left it overnight the temp dropped to 90 degrees, > > maybe it was not warm enough. Any tips or ideas greatly > > appreciated. Thanks Quote Link to comment Share on other sites More sharing options...
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