Guest guest Posted January 16, 2005 Report Share Posted January 16, 2005 Can someone help me? I followed all the directions for yogurt making, but my yogurt looks more like watery cottage cheese. I have everything to try again, I'm wondering what I may have done wrong. Here is what I did: I used 1 qt. whole cow milk (from a local farm that sells it in the stores) Yogourmet freeze-dried yogurt starter Yogourmet yogurt machine I put the milk in a pot and heated it to 180 I put the pot into a bowl of cold water and cooled the milk to 100 I put the starter and about 5 TBSP of the warm milk into the container and stired it until it was completely disolved. I added the rest of the milk and mixed it completely. I put water in the machine, put the lid on the container and put it in the machine, plugged in the machine and waited. Out came watery cottage-cheese yogurt. Any thoughts? OH....you know what? My stove tends to burn things easily, so I heated the milk a little bit in the microwave before putting it on the stove...do you think that could have been the problem? I'm open to any help! jodi ><{{{> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Hi Jodi, > I put the milk in a pot and heated it to 180 Cow's milk can go higher to simmering temperature up to 212°F. > I put the pot into a bowl of cold water and cooled the milk to 100 The milk should be cooled lower to about room temperature or lower. At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need to be brought back up to that temperature gradually. > I put the starter and about 5 TBSP of the warm milk into the > container and stired it until it was completely disolved. > I added the rest of the milk and mixed it completely. > I put water in the machine, put the lid on the container and put it > in the machine, plugged in the machine and waited. How long did you leave it in the machine. It should be 24 hours for dairy yogurt. > Any thoughts? OH....you know what? My stove tends to burn things > easily, so I heated the milk a little bit in the microwave before > putting it on the stove...do you think that could have been the > problem? I'm open to any help! If you didn't stir the milk after removing it from heat the microwave may have left hot spots in the milk which killed off some of the bacteria if they didn't cool sufficiently. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Hi Jodi, > I put the milk in a pot and heated it to 180 Cow's milk can go higher to simmering temperature up to 212°F. > I put the pot into a bowl of cold water and cooled the milk to 100 The milk should be cooled lower to about room temperature or lower. At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need to be brought back up to that temperature gradually. > I put the starter and about 5 TBSP of the warm milk into the > container and stired it until it was completely disolved. > I added the rest of the milk and mixed it completely. > I put water in the machine, put the lid on the container and put it > in the machine, plugged in the machine and waited. How long did you leave it in the machine. It should be 24 hours for dairy yogurt. > Any thoughts? OH....you know what? My stove tends to burn things > easily, so I heated the milk a little bit in the microwave before > putting it on the stove...do you think that could have been the > problem? I'm open to any help! If you didn't stir the milk after removing it from heat the microwave may have left hot spots in the milk which killed off some of the bacteria if they didn't cool sufficiently. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 Hi Jodi, > I put the milk in a pot and heated it to 180 Cow's milk can go higher to simmering temperature up to 212°F. > I put the pot into a bowl of cold water and cooled the milk to 100 The milk should be cooled lower to about room temperature or lower. At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need to be brought back up to that temperature gradually. > I put the starter and about 5 TBSP of the warm milk into the > container and stired it until it was completely disolved. > I added the rest of the milk and mixed it completely. > I put water in the machine, put the lid on the container and put it > in the machine, plugged in the machine and waited. How long did you leave it in the machine. It should be 24 hours for dairy yogurt. > Any thoughts? OH....you know what? My stove tends to burn things > easily, so I heated the milk a little bit in the microwave before > putting it on the stove...do you think that could have been the > problem? I'm open to any help! If you didn't stir the milk after removing it from heat the microwave may have left hot spots in the milk which killed off some of the bacteria if they didn't cool sufficiently. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 >>> At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need > to be brought back up to that temperature gradually.>>> The instructions said to cool the milk to 113 or lower, so I figured 100 would be safe. What would be the LOWEST you would want to cool it to? > > If you didn't stir the milk after removing it from heat the microwave >>> I only used it to warm it up, I had to put it on the stove after. I stirred it really well throughout the entire process because the directions said to stir for 30 seconds before taking the temprature. I tried it again last night, doing the exact same thing, and it seems to have worked better...I put it in the fridge and am going to wait until it's cold before I decide for sure it " worked " this time, but it didn't have the layer of water on it like it did last night. Maybe I just had beginners " bad-luck " the first time! LOL Thanks for the feedback...I'll start keeping track of the " little things " more carefully until I get the hang of it! jodi ><}}}> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 >>> At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need > to be brought back up to that temperature gradually.>>> The instructions said to cool the milk to 113 or lower, so I figured 100 would be safe. What would be the LOWEST you would want to cool it to? > > If you didn't stir the milk after removing it from heat the microwave >>> I only used it to warm it up, I had to put it on the stove after. I stirred it really well throughout the entire process because the directions said to stir for 30 seconds before taking the temprature. I tried it again last night, doing the exact same thing, and it seems to have worked better...I put it in the fridge and am going to wait until it's cold before I decide for sure it " worked " this time, but it didn't have the layer of water on it like it did last night. Maybe I just had beginners " bad-luck " the first time! LOL Thanks for the feedback...I'll start keeping track of the " little things " more carefully until I get the hang of it! jodi ><}}}> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 >>> At 100°F when you added the culture it may have been to warm and shocked the bacteria. Although they incubate at 100-100°F they need > to be brought back up to that temperature gradually.>>> The instructions said to cool the milk to 113 or lower, so I figured 100 would be safe. What would be the LOWEST you would want to cool it to? > > If you didn't stir the milk after removing it from heat the microwave >>> I only used it to warm it up, I had to put it on the stove after. I stirred it really well throughout the entire process because the directions said to stir for 30 seconds before taking the temprature. I tried it again last night, doing the exact same thing, and it seems to have worked better...I put it in the fridge and am going to wait until it's cold before I decide for sure it " worked " this time, but it didn't have the layer of water on it like it did last night. Maybe I just had beginners " bad-luck " the first time! LOL Thanks for the feedback...I'll start keeping track of the " little things " more carefully until I get the hang of it! jodi ><}}}> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 Hi Jodi, > >>> At 100°F when you added the culture it may have been to warm and > shocked the bacteria. Although they incubate at 100-100°F they need > > to be brought back up to that temperature gradually.>>> > > The instructions said to cool the milk to 113 or lower, so I figured > 100 would be safe. What would be the LOWEST you would want to cool > it to? I cool my milk to about or just below room temperature. You don't want to go to cold though because it will mess up the incubation period of 24 hours. The bacteria " perform " best at 100-110°F (38-43° C) > Maybe I just had beginners " bad-luck " the first time! LOL Thanks > for the feedback...I'll start keeping track of the " little things " > more carefully until I get the hang of it! Glad to hear it came out okay now. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 Hi Jodi, > >>> At 100°F when you added the culture it may have been to warm and > shocked the bacteria. Although they incubate at 100-100°F they need > > to be brought back up to that temperature gradually.>>> > > The instructions said to cool the milk to 113 or lower, so I figured > 100 would be safe. What would be the LOWEST you would want to cool > it to? I cool my milk to about or just below room temperature. You don't want to go to cold though because it will mess up the incubation period of 24 hours. The bacteria " perform " best at 100-110°F (38-43° C) > Maybe I just had beginners " bad-luck " the first time! LOL Thanks > for the feedback...I'll start keeping track of the " little things " > more carefully until I get the hang of it! Glad to hear it came out okay now. Sheila 47 mos SCD, 20 yrs UC mom of SCD 32 mos Quote Link to comment Share on other sites More sharing options...
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