Guest guest Posted January 12, 2005 Report Share Posted January 12, 2005 I just made my 3rd batch of yogurt. My 1st was very watery, the 2nd very thick, and the 3rd is somewhere in between. Does the consistency have anything to do w/the cultures? Does it matter or is it just a matter of preference/how it comes out? Dana, mom of Liam, ASD, 3 y.o., SCD a few weeks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Dana, Did you use the exact same type of milk, exact same amout and type of starter and ferment for the same amount of time each of the three times? Just trying to figure out if there were any differences between them. Jody mom to -6 and -8 SCD 23 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Dana, Did you use the exact same type of milk, exact same amout and type of starter and ferment for the same amount of time each of the three times? Just trying to figure out if there were any differences between them. Jody mom to -6 and -8 SCD 23 months Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Dana, Did you use the exact same type of milk, exact same amout and type of starter and ferment for the same amount of time each of the three times? Just trying to figure out if there were any differences between them. Jody mom to -6 and -8 SCD 23 months Quote Link to comment Share on other sites More sharing options...
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