Re: Troubleshooting yogurt

[Guest guest]

LOL, you should see how I shake my jars! I am going to be more careful

and see if my yogurt comes out better.

-----Original Message-----

From: B Dunlap

Bekki,

I found out the hard way that the culture must be

stirred in very gently. Too much rough handling will

do something. Did you strilize your containters?

Otherwise that is what I do.

[Guest guest]

LOL, you should see how I shake my jars! I am going to be more careful

and see if my yogurt comes out better.

-----Original Message-----

From: B Dunlap

Bekki,

I found out the hard way that the culture must be

stirred in very gently. Too much rough handling will

do something. Did you strilize your containters?

Otherwise that is what I do.

[Guest guest]

The starter culture must be fresh & live.

Brown Cow is a wonderful comercially available yogurt but it did NOT

work for me as a starter. Maybe it was too old, if they have over a

month left before expiration, or close to that, they seem to work

better.

-sal

> LOL, you should see how I shake my jars! I am going to be more

careful

> and see if my yogurt comes out better.

>

>

>

> -----Original Message-----

> From: B Dunlap [mailto:growersnc@y...]

>

>

>

> Bekki,

> I found out the hard way that the culture must be

> stirred in very gently. Too much rough handling will

> do something. Did you strilize your containters?

> Otherwise that is what I do.

[Guest guest]

The starter culture must be fresh & live.

Brown Cow is a wonderful comercially available yogurt but it did NOT

work for me as a starter. Maybe it was too old, if they have over a

month left before expiration, or close to that, they seem to work

better.

-sal

> LOL, you should see how I shake my jars! I am going to be more

careful

> and see if my yogurt comes out better.

>

>

>

> -----Original Message-----

> From: B Dunlap [mailto:growersnc@y...]

>

>

>

> Bekki,

> I found out the hard way that the culture must be

> stirred in very gently. Too much rough handling will

> do something. Did you strilize your containters?

> Otherwise that is what I do.

[Guest guest]

Hi, Bekki. You may know this but " warm oven " is not explicit. So: if you set

the oven temperature control to " warm, " that is probably hot enough to

pasteurize. You should be able to get the desired 90 - 100 deg. with the oven

off and the oven light on. A handy gadget for this kind of work is an

indoor-outdoor digital thermometer. These are available for less than $15.

Yours truly,

Bill Pleasants

North Georgia

Troubleshooting yogurt

I recently made a batch of yogurt with my raw milk, and it didn't work at

all. I partially used the directions in NT, and partially some directions

that I read here. I warmed up the milk to 110 degrees, added 1/2 cup of

commercial yogurt (Brown Cow), and put the whole thing in a warm oven

overnight.

I got slightly lumpy, slightly-less-sweet milk that tastes totally flat

after all that heat.

Blech.

I absolutely love yogurt, and I've read here that it's a good first step

toward making cheese. I'd like to get this right. What should I try next

time?

Bekki