Guest guest Posted July 11, 2005 Report Share Posted July 11, 2005 Hello listers, I am having much trouble of late with my goat yogurt after sucessfully making it in the same way for over a year. It does not seem to be culturing correctly---all get is a tiny bit of yogurt that seems okay and a whole bunch of whey that drips out. I have always used Yogourmet starter packets---I have even tried different ones purchased from a different retailer in case that was the problem. I have tried doubling the amount of starter. I thought my Yogourmet machine might be getting old and so I purchased another. The milk looked odd lately after boiling (more " separated " ), so I made an experiment batch (not for SCD child's consumption) without pre-heating. No difference. I have always used Poplar Hill brand goat's milk. I am going to try to contact them to see if something different is going on at the farm. We are having a very humid summer in MN. Would that make a difference? Any thoughts or suggestions of what to try next? Thank you, Lissy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Hi Lissy, > I am having much trouble of late with my goat yogurt after > sucessfully making it in the same way for over a year. It does not > seem to be culturing correctly---all get is a tiny bit of yogurt > that seems okay and a whole bunch of whey that drips out. > > I have always used Yogourmet starter packets---I have even tried > different ones purchased from a different retailer in case that was > the problem. > > I have tried doubling the amount of starter. > > I thought my Yogourmet machine might be getting old and so I > purchased another. > > The milk looked odd lately after boiling (more " separated " ), What temperature did you heat it to? Goat milk should go up to 180° - with a maximum of 185°F. After that it damages the milk proteins. Any chance your milk is old? - this happened to me last week, the milk was a couple of days old and curdled (separated) after heating. It didn't really smell sour (but i had a head cold, so who knows...) I think the extra heat is making it sour faster. One other thing that sometimes happens if the milk is allowed to sit a long time cooling after the heating period (heating to 180°)before adding the yogurt cultures it may actually pick up microbes from the air and ferment with these in the same manner as making cheese curds. Whn making cheese curds you get a huge separation of fluid and curds. Sheila so I > made an experiment batch (not for SCD child's consumption) without > pre-heating. No difference. > > I have always used Poplar Hill brand goat's milk. I am going to try > to contact them to see if something different is going on at the > farm. > > We are having a very humid summer in MN. Would that make a > difference? > > Any thoughts or suggestions of what to try next? > > Thank you, > Lissy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Hi Lissy, > I am having much trouble of late with my goat yogurt after > sucessfully making it in the same way for over a year. It does not > seem to be culturing correctly---all get is a tiny bit of yogurt > that seems okay and a whole bunch of whey that drips out. > > I have always used Yogourmet starter packets---I have even tried > different ones purchased from a different retailer in case that was > the problem. > > I have tried doubling the amount of starter. > > I thought my Yogourmet machine might be getting old and so I > purchased another. > > The milk looked odd lately after boiling (more " separated " ), What temperature did you heat it to? Goat milk should go up to 180° - with a maximum of 185°F. After that it damages the milk proteins. Any chance your milk is old? - this happened to me last week, the milk was a couple of days old and curdled (separated) after heating. It didn't really smell sour (but i had a head cold, so who knows...) I think the extra heat is making it sour faster. One other thing that sometimes happens if the milk is allowed to sit a long time cooling after the heating period (heating to 180°)before adding the yogurt cultures it may actually pick up microbes from the air and ferment with these in the same manner as making cheese curds. Whn making cheese curds you get a huge separation of fluid and curds. Sheila so I > made an experiment batch (not for SCD child's consumption) without > pre-heating. No difference. > > I have always used Poplar Hill brand goat's milk. I am going to try > to contact them to see if something different is going on at the > farm. > > We are having a very humid summer in MN. Would that make a > difference? > > Any thoughts or suggestions of what to try next? > > Thank you, > Lissy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2005 Report Share Posted July 12, 2005 Hi Lissy, > I am having much trouble of late with my goat yogurt after > sucessfully making it in the same way for over a year. It does not > seem to be culturing correctly---all get is a tiny bit of yogurt > that seems okay and a whole bunch of whey that drips out. > > I have always used Yogourmet starter packets---I have even tried > different ones purchased from a different retailer in case that was > the problem. > > I have tried doubling the amount of starter. > > I thought my Yogourmet machine might be getting old and so I > purchased another. > > The milk looked odd lately after boiling (more " separated " ), What temperature did you heat it to? Goat milk should go up to 180° - with a maximum of 185°F. After that it damages the milk proteins. Any chance your milk is old? - this happened to me last week, the milk was a couple of days old and curdled (separated) after heating. It didn't really smell sour (but i had a head cold, so who knows...) I think the extra heat is making it sour faster. One other thing that sometimes happens if the milk is allowed to sit a long time cooling after the heating period (heating to 180°)before adding the yogurt cultures it may actually pick up microbes from the air and ferment with these in the same manner as making cheese curds. Whn making cheese curds you get a huge separation of fluid and curds. Sheila so I > made an experiment batch (not for SCD child's consumption) without > pre-heating. No difference. > > I have always used Poplar Hill brand goat's milk. I am going to try > to contact them to see if something different is going on at the > farm. > > We are having a very humid summer in MN. Would that make a > difference? > > Any thoughts or suggestions of what to try next? > > Thank you, > Lissy Quote Link to comment Share on other sites More sharing options...
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