Re: We have yogurt FAILURE

[Guest guest]

Maybe you have to use the whole nuts to make the milk rather than

the nut flour. Marjan is the expert...hopefully she will have some

good advice.

Gia

Mom to Jack and , SCD 8 mos.

> I don't know what I did wrong. It is pure liquid. i drained and it

> all went through!! I used macadamia flour to make my milk. it was

> salt free. I added a whole scoop. i also have the larger scoop. I

> let it ferment 9 hours and put it in the fridge. It smelled sour

> like yogurt and there was a very thin layer if thick stuff and the

> rest was watery. Help!!

>

> na, 12, SCD 4 weeks

[Guest guest]

> I don't know what I did wrong. It is pure liquid. i drained and it

> all went through!! I used macadamia flour to make my milk. it was

> salt free. I added a whole scoop. i also have the larger scoop. I

> let it ferment 9 hours and put it in the fridge. It smelled sour

> like yogurt and there was a very thin layer if thick stuff and the

> rest was watery. Help!!

>

> na, 12, SCD 4 weeks

Did you add the honey before fermenting?

[Guest guest]

YEP!!! My yogurt maker is fairly old. But the cups felt warm to the

touch.

> > I don't know what I did wrong. It is pure liquid. i drained and

it

> > all went through!! I used macadamia flour to make my milk. it

was

> > salt free. I added a whole scoop. i also have the larger scoop.

I

> > let it ferment 9 hours and put it in the fridge. It smelled sour

> > like yogurt and there was a very thin layer if thick stuff and

the

> > rest was watery. Help!!

> >

> > na, 12, SCD 4 weeks

>

> Did you add the honey before fermenting?

[Guest guest]

" I don't know what I did wrong. It is pure liquid. i drained and it

all went through!! I used macadamia flour to make my milk. it was

salt free. I added a whole scoop. i also have the larger scoop. I

let it ferment 9 hours and put it in the fridge. It smelled sour

like yogurt and there was a very thin layer if thick stuff and the

rest was watery. Help!! "

There's two things I have no experience with: nut FLOUR and

macadamia's. So these are theoretically the two things where it may

have gone wrong. I used to make the yoghurt with almond slivers, but

when I ran out of those, I had to use whole almonds. The result was

twice as good, at least, it made a huge difference. It must be

related to the total fat amount or something.

The fact that you smelled yoghurt is encouraging. Something did

happen.

2 Questions:

1. Is it at all possible for you to get a hold of whole, unsalted

macadamia's? Try that if you can and I'd be surprised if you had

another failure.

2. What's the temperature of the yoghurt when it's in the machine?

Could you try to measure it with a thermometer?

Marjan