Guest guest Posted July 12, 2004 Report Share Posted July 12, 2004 I am having such bad luck with yogurt lately! I ordered a culture from cheesemaking.com, and it worked great the first batch, and now that I am transferring, it just isn't working well. I transferred some about a week ago, and it has been untouched in my fridge and is sour. It should be able to stay in the fridge for weeks, right? I am supposed to be able to use this culture for a couple months before replacing it, but I think it is already bad. Has anyone tried freezing yogurt to later use as a culture? Oh, I am heating my milk to 115F and letting it cool a little before adding it to the culture, which I am using about 1/4 cup/quart of milk. I am considering abandoning my yogurt and just sticking with the kefir which seems so much easier... Thanks, Olif Quote Link to comment Share on other sites More sharing options...
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