Guest guest Posted June 12, 2004 Report Share Posted June 12, 2004 Dear friends, I made some yogurt that was about 27-28 hours. It ended up smell and taste like spoiled milk. I think the milk I used was good to start with. Would it be possible that this batch has turned rotten? I made 24 hours yogurt before and it didn't taste like this batch. Also, I found out that there's much more water being expelled out from the yogurt if I use whole milk and the problem is much lessened when using 2% milk. I like to use whole milk for my kids but can't give up the better texture from the 2% milk. Do you guy have similar observation? Thanks for your advice. Kym Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 Hi Jeanne, Please to go www.pecanbread.com for COMPLETE instructions on making and dripping the 24-hour yogurt. Sue (From Pickering) Mom to , 4.5, formerly? ASD, started SCD March '03 and , 2.5, NT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 22, 2004 Report Share Posted June 22, 2004 Hi Jeanne, Here is a pictorial guide to dripping yogurt. http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/dripp ing_yoghurt.htm > How do you drip yogurt. Do you do it after it's been cooked in the yogurt maker? Yes, drip after after it has been incubated/fermented for 24 hours It is better to let the yogurt firm up in the refrigerator for at least 8 hrs first (it will have better texture). > Do yo drip it in room temp or put it in the fridge? You can do either, I usually do it on the counter since the rerigerator is pretty full. Can it be eaten after you drip it? Absolutely yes Sheila 40 mos SCD, 20 yrs UC mom of SCD 25 mos Quote Link to comment Share on other sites More sharing options...
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