Re: nut yogurt appearance?

[Guest guest]

Hi ,

There's a picture at http://pecanbread.com/recipes.html under " Nut

Milk, Cheese and Yogurt :

Almond or Hazelnut Yogurt Photo "

I am not sure if that is before or after dripping.

Sheila

>

> What should our nut yogurt look like after it ferments but before

> you put it in the fridge? Is there a way to know just by looking

at

> it if it didnt work? Mine looked pretty gross and certainly very

> liquid-y. Is it supposed to look like yogurt now?

>

> HELP!!

>

[Guest guest]

" What should our nut yogurt look like after it ferments but before

you put it in the fridge? "

When you wobble it a bit, it should not be so liquid anymore.

[Last week I made 'normal' yoghurt with cow's yoghurt as a starter:

the probiotics in the store bought yoghurt must have been very dead.

The yoghurt was still liquid. You know it when you see it.

I dripped that one and it tastes like sour cream, still ok.]

Nut yoghurt should look (and smell) like real yoghurt.

Marjan

[Guest guest]

" There's a picture at http://pecanbread.com/recipes.html under " Nut

Milk, Cheese and Yogurt :

Almond or Hazelnut Yogurt Photo "

I am not sure if that is before or after dripping. "

AFTER dripping.

Marjan

[Guest guest]

So Marjan, I take it the pure liquid, foam on top, brown watery

underneath I had this AM is NOT going to turn into to yogurt!!!???

(HA!) I guess you can't use the almond recipe with cashews? (we

have phenol issues so I'm trying to avoid almonds) I'll try

pecanbreads cashew yogurt receipe next time. Wish I knew what went

wrong. I realize you dont have to ferment 24 hours b/c no lactose

but if you do it for more than 8 hours is tht bad? Ugh.

> " What should our nut yogurt look like after it ferments but before

> you put it in the fridge? "

>

> When you wobble it a bit, it should not be so liquid anymore.

> [Last week I made 'normal' yoghurt with cow's yoghurt as a

starter:

> the probiotics in the store bought yoghurt must have been very

dead.

> The yoghurt was still liquid. You know it when you see it.

> I dripped that one and it tastes like sour cream, still ok.]

>

> Nut yoghurt should look (and smell) like real yoghurt.

>

> Marjan

[Guest guest]

" So Marjan, I take it the pure liquid, foam on top, brown watery

underneath I had this AM is NOT going to turn into to yogurt!!!???

(HA!) I guess you can't use the almond recipe with cashews? (we

have phenol issues so I'm trying to avoid almonds) I'll try

pecanbreads cashew yogurt receipe next time. Wish I knew what went

wrong. I realize you dont have to ferment 24 hours b/c no lactose

but if you do it for more than 8 hours is tht bad? Ugh. "

do you know if the starter was 100% alive and what starter did you

use?

What was the temperature of the fermentation?

Fermenting for more than 8 hours makes a more sour yoghurt, that's

all. I forgot mine the other day and it was standing there for 14

hours. Sour, sour....! But still ok with some honey.

Marjan