Re: Now what have I done???

[Guest guest]

Tas,

Gee, it sounds to me like it didn't culture very well. Maybe you didn't warm it

enough before you put it in the thermos?

Carol

I was trying to make yoghurt using some slightly sour, pasteurised,

but not homogenised milk and some bought, plain yoghurt for the

starter. As I was leaving it overnight (I do yoghurt in a thermos) and

the milk was already slightly sour, I thought if I heat it to the

normal temperature, it would stay too warm for too long, so I had it a

bit cooler. In the morning it was gloopy and stringy like you describe

kefiili and the taste is quite mild. I tried to strain some for the

whey, but the liquid that started draining from it was milky, so I

mixed it back in.

Any ideas? Could I have picked up some viili from somewhere? The rest

of the bought yoghurt I had strained for whey and cream cheese last

week, and that seemed normal.

Cheers,

Tas'.

[Guest guest]

>Any ideas? Could I have picked up some viili from somewhere? The rest

>of the bought yoghurt I had strained for whey and cream cheese last

>week, and that seemed normal.

>

>Cheers,

>Tas'

The bacteria that makes viili gloopy is " Leuconostoc Cremoris " and

it is used to make buttermilk tasty (might be used in some yogurts too,

for all I know). And a variety of it is normally in kefir.

So yeah, you could have picked it up. There are

other bacteria that produce " gloop " though, so I don't know how to

tell if it is that one or not.

Heidi Jean

[Guest guest]

Tas,

If the milk was already slightly sour it would have had a considerable

bacteria pop. prior to your introduced culture. The yogurt culture

may not have had the vigor to take over.

All in all, when I used to make yogurt, it seemed I never got

consistent results, unlike kefir, which is trouble-free for me. The

yogurt culture and process was always much more temperamental and I

gladly gave it up when my clients discovered they preferred kefir.

I suppose tohave gotten the results you desired you might have

actually heated the milk, to lightly pasteurize it--then added your

yogurt culture.

B.

/just guessing

On Mon, 29 Nov 2004 18:02:21 -0800, Carol <cah@...> wrote:

>

> Tas,

> Gee, it sounds to me like it didn't culture very well. Maybe you didn't warm

it enough before you put it in the thermos?

> Carol

>

> I was trying to make yoghurt using some slightly sour, pasteurised,

> but not homogenised milk and some bought, plain yoghurt for the

> starter. As I was leaving it overnight (I do yoghurt in a thermos) and

> the milk was already slightly sour, I thought if I heat it to the

> normal temperature, it would stay too warm for too long, so I had it a

> bit cooler. In the morning it was gloopy and stringy like you describe

> kefiili and the taste is quite mild. I tried to strain some for the

> whey, but the liquid that started draining from it was milky, so I

> mixed it back in.

>

> Any ideas? Could I have picked up some viili from somewhere? The rest

> of the bought yoghurt I had strained for whey and cream cheese last

> week, and that seemed normal.

>

> Cheers,

> Tas'.

>

>

[Guest guest]

>>All in all, when I used to make yogurt, it seemed I never got

consistent results, unlike kefir, which is trouble-free for me. B.

/just guessing<<

~~~I always had very consistent results with yogurt making, but I used a

Yogurmette maker.......much more consistent than with kefir, which has not been

at all consistent for me. But, I really like kefir MUCH better than the yogurt

I was making. I was having to culture the yogurt for 36 hours to get enough of

the lactose out of it so it was intestinally tolerable, and that made it very

sour - much more sour than any kefir I've had. (Unpalatible for me, and that's

why I quit long before trying kefir.) And, so far, I have not been able to

tolerate the kefir intestinally. I'm trying it right now again, leaving it to

culture in the refrigerator for a few days.

Carol