Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Mine has turned out that way before and I love it. It doesn't really mean anything, it's just that this batch was different in texture and sourness than the others...maybe it's the weather, the stars, the moon, the tides, whatever, it can be mysterious......It's still plenty nutritious. On Jul 13, 2004, at 6:23 PM, RawDairy wrote: > > Message: 20 > Date: Tue, 13 Jul 2004 17:10:55 -0500 > > Subject: Re: Re: yogurt > > Does anyone know what it means if the yogurt turns out more runny and > sour than usual? > > Should I just throw it out? > > Thanks, > Olif > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 My yogurt is never quite the same from batch to batch. When I used only freeze dried starter w/out additional yogurt it’s drinkable thin. Sometimes thin with ‘thicker chunks’ The tang/sour also varies from batch to batch and sometimes has nothing to do with time but perhaps the temps? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Thanks, I forgot about him.. he does have some good stuff. charlene > >Reply-To: RawDairy >To: <RawDairy > >Subject: RE: Re: yogurt >Date: Tue, 13 Jul 2004 15:52:49 -0400 > >Here is a guy that has a lot recipes on the net and it's illustrated: >For yogurt (he uses his own goat's milk): http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm > >And the main page with info on cheeses: http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML > > > > RE: Re: yogurt > > > > > >I would be interested in learning more about how the goat milk yogurt was made.... the yogurt i have made in the past was not as thick as I wanted it.. and I just wasn't satisfied with the. outcome. So how do they get it thick? > >thanks > >charlene > > _____ > > > >MSN Life Events gives you the <http://g.msn.com/8HMAENUS/2743??PS=47575> tips and tools to handle the turning points in your life. > > > >PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > >Visit our Raw Dairy Files for a wealth of information! > >http://groups.yahoo.com/group/RawDairy/files/ > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Sounds like too high a temp or something. Change starters and feed the other stuf to the chickens although it won't hurt you. -sal - -- In RawDairy , " Olif " <unschooling4life@a...> wrote: > Does anyone know what it means if the yogurt turns out more runny and sour than usual? > > Should I just throw it out? > > Thanks, > Olif Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 > " You can freeze yogurt in ice cube trays to keep it to use for starter. " >Thanks, Bruce! How many ice cubes would you recommend using for a quart of yogurt? Just one or two. If you use too much starter the culture will be " over cultured " and not come out the same. regards, Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 I get ‘watery’ yogurt when I use a freeze dried starter. When I use a commercial yogurt as the starter it gets nice and thick. I heat the milk to 110F and then culture it at 95F for anywhere from 6 to 18 hours depending on how tangy I want it. · Hi all, So I made yogurt yesterday and kept the temp almost exclusively around 106' (for a few hours it got somewhere between 110-127'). It came out very watery. Was this an error or is this what I should expect from yogurt made at a lower temp.? .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 Try two different things the next time you make yogurt: Add more starter yogurt Try a different starter yogurt This might help narrow down the possibilities of what’s wrong. You also might want to try using some of the watery yogurt you made as a starter for next time. Keep us up to date as we are all learning all the time! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 I think it depends on the culture used. I heat mine to 77. I use the dairy connection culture. Put it in my cooler for about 30 hours and solid. I make it from low fat milk. I skim as much of the cream off as possible. Rhoda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 Deb, I made some dissapointing yogurt on Sunday, too. I used Stoneyfield Farms, organic plain yogurt as the starter, cuz I didn't have my NEcheesemaking starter yet I used about 1/3 cup starter in a quart jar (over kill I'm sure) and kept it warm for about 13-13 1/2 hours. 98% of the time it was right at 110* --but I did leave for a while and the old hubby fell asleep and it got up to about 140 before I returned home to rescue it from death. I guess it was that hot for about an hour. Anyhow, the taste is very plain, not tart or bitter - good flavor actually, BUT it is like white water. My kids liked the flavor too, but neither one of them will touch runny yogurt - they like to to be almost like custard. What they don't know is that I've been using it for smoothies heh heh }..... Okay, so does anyone have any hard and fast adjustments that I should make next time, or should I just wait till I have my starter????? I've heard of so many people on this list and others use SFF with great success. TIA Wishing for thicker yogurt in Texas, ~wren Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 >I made some dissapointing yogurt on Sunday, too. I used >Stoneyfield Farms, organic plain yogurt as the starter... >it got up to about 140 >it is like white water Sounds like you pasteurized it before it was done, stopping the activity. Got any more yogurt left to sue as a starter to redo it? Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 I bought the ABY-2C thanks to . You can find them on the internet as well. Dairy Connection inc, Madison WI. It is not inexpensive but to me it is worth it. Rhoda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 Wren if yours got up to 140 I would suspect heat death for the little culture organisms! > Deb, I made some dissapointing yogurt on Sunday, too. I used > Stoneyfield Farms, organic plain yogurt as the starter, cuz I didn't > have my NEcheesemaking starter yet I used about 1/3 cup starter > in a quart jar (over kill I'm sure) and kept it warm for about 13-13 > 1/2 hours. 98% of the time it was right at 110* --but I did leave > for a while and the old hubby fell asleep and it got up to about 140 > before I returned home to rescue it from death. I guess it was that > hot for about an hour. > > Anyhow, the taste is very plain, not tart or bitter - good flavor > actually, BUT it is like white water. My kids liked the flavor too, > but neither one of them will touch runny yogurt - they like to to be > almost like custard. What they don't know is that I've been using it > for smoothies heh heh }..... > > Okay, so does anyone have any hard and fast adjustments that I should > make next time, or should I just wait till I have my starter????? > I've heard of so many people on this list and others use SFF with > great success. > > TIA > Wishing for thicker yogurt in Texas, > ~wren Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 My yogurts are almost always thick and they incubate at 90-100 o F and never over that. 10-20 hours -usually 12 is what it takes. I use the Stoneyfield starter. -sally L > > Deb, I made some dissapointing yogurt on Sunday, too. I used > > Stoneyfield Farms, organic plain yogurt as the starter, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 10, 2004 Report Share Posted August 10, 2004 For you fellow yogurt lovers- A "hot" tip: (thanks Olif!) if you get Stoneyfield (or any other organic fullfat yogurt, actually) purely to be a starter, you can put the yogurt into an ice cube tray. Next time you want to make some yogurt, just pop out two cubes as a starter! This way you get "first generation" yogurt for an unbeatable price. Sara PS I am gonna have to rename my "Discussing NT" into "Doing Nourishing Traditions Frugally" ! ;-)Sally wrote: My yogurts are almost always thick and they incubate at 90-100 o F and never over that. 10-20 hours -usually 12 is what it takes.I use the Stoneyfield starter.-sally L Sara Rheault Owner Remembering Our Angels www.rememberingourangels.com sara@... "Come check it out!"__________________________________________________ Quote Link to comment Share on other sites More sharing options...
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