Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Ok - someone help me here. I bought the yougormet after trying many different ways to make homemade youghurt (they turned out to be flops). I'm by no means a " cook " . I did a test run of the yoghurt - it flopped!!!!! It smelled like sour milk and looked like soured cottage cheese!!!! I followed the directions that Lucy sent with it. There was no dripping anywhere in there. Are we supposed to drip it? I thought I'd read somewhere that dripping should be done. I've read the directions on the website and in the book. I did everything right according to the directions - someone have any suggestions? Can you use almond milk instead and does it make it more sweet? Help me please - I wouldn't eat this - let alone ask my 4 yr old to eat it!!!!! Karyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Yogurt mixture ready to incubate does smell a bit like a sour washcloth. Dripping is an option after it's been incubated to get a thicker creamier result between sour cream and cream cheese in texture. You can use a dish towel or paper coffee filter to drip it through.. It can be done at room temperature and will take from4-6 hours for cream cheese consistency. Just scrape it off and discard the clear liquid from the container below. Marjan will advise on nut yogurt and dripping it. On Friday, January 23, 2004, at 10:40 AM, Karyn wrote: > Ok - someone help me here. I bought the yougormet after trying many different > ways to make homemade youghurt (they turned out to be flops). I'm by no means > a " cook " . I did a test run of the yoghurt - it flopped!!!!! It smelled like > sour milk and looked like soured cottage cheese!!!! I followed the directions > that Lucy sent with it. There was no dripping anywhere in there. Are we supposed > to drip it?Carol F. --------- c.frilegh@... Toronto , Celiac SCD 2 years There is no substitute for the right food! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2004 Report Share Posted January 23, 2004 Hi Karyn, Are you using goat or cow milk to make yogurt? Did you stir the yogurt immediately after it was finished? It will have a better texture if you refrigerate it for about eight hours after the 24 hour incubation period. I had a problem with my yoghurt not setting up properly. DH & I figured out that the problem was that it was being contaminated by bacteria other than the starter I was using. My problem was that I was letting the milk cool too long before adding the starter. Sometimes I would let it sit overnight before adding the culture. Since I was leaving it so long a vacuum had pulled bacteria under the lid from the air. Sitting overnight gave them a head start over the starter cultures and when placed at the incubation temperature both the acidophilus and bacteria " X " grew resulting in a a lumpy cottage cheese-type yogurt. Other potential sources of bacterial contamination - unclean containers and mixing utensils (I put them through the diswasher at high heat setting or pour boiling water in to them just before using) leaving the yogurt maker exposed to the air, contaminated starter culture, not heating the milk to the proper temperature before the cooling step. These are just a few possible ideas. Hope it helps, Sheila, SCD 35 mos UC 20 yrs mom of SCD 20 mos Ok - someone help me here. I bought the yougormet after trying many different ways to make homemade youghurt (they turned out to be flops). I'm by no means a " cook " . I did a test run of the yoghurt - it flopped!!!!! It smelled like sour milk and looked like soured cottage cheese!!!! I followed the directions that Lucy sent with it. There was no dripping anywhere in there. Are we supposed to drip it? I thought I'd read somewhere that dripping should be done. I've read the directions on the website and in the book. I did everything right according to the directions - someone have any suggestions? Can you use almond milk instead and does it make it more sweet? Help me please - I wouldn't eat this - let alone ask my 4 yr old to eat it!!!!! Karyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2004 Report Share Posted January 25, 2004 We drip our goat-milk yogurt using large, paper coffee filters. Line a collander with the filters and gently pour in your yogurt. I learned the hard way to chill the yogurt overnight before dripping. Then dripping it in the fridge for a couple/few hours gives you a nice thick, creamy consistency that you can use as sour cream, mayonnaise, cream cheese, etc. We use it to frost muffins, fill muffins, bake with, cook with, add to a dish of chilled, cooked fruit....so many things to do with dripped yogurt! Of course using it to bake/cook with destroys the probiotics, so using it in a variety of ways ensures probio benefits. There, i'm done now! >Are we supposed to drip it? I thought I'd read somewhere that dripping should be done. Quote Link to comment Share on other sites More sharing options...
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