Guest guest Posted July 9, 2002 Report Share Posted July 9, 2002 In a message dated 7/9/02 4:50:08 PM Central Daylight Time, dsbooks@... writes: > Hi! > > I've just started making yogurt again (after about 20 years!) and am > looking for tips on getting goat's milk yogurt to be thicker. My first > two batches have tasted right but have been very runny. > > Any hints? > > Best wishes to everyone from steamy Berkeley, > > > Donnis Learn to like it, that's the way goat's milk yogurt is. <G> Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 I agree with Belinda. We make goat milk yogurt all the time. If you want it thick you will have to add gelatin after it is done. Shari ----- Original Message ----- From: bilherbs@... Sent: Tuesday, July 09, 2002 5:42 PM Subject: Re: Thicker yogurt? In a message dated 7/9/02 4:50:08 PM Central Daylight Time, dsbooks@... writes: > Hi! > > I've just started making yogurt again (after about 20 years!) and am > looking for tips on getting goat's milk yogurt to be thicker. My first > two batches have tasted right but have been very runny. > > Any hints? > > Best wishes to everyone from steamy Berkeley, > > > Donnis Learn to like it, that's the way goat's milk yogurt is. <G> Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 Is that what the commercial goat milk yogurt makers do, do you think? The consistency that they have is very nice--but it's expensive. Donnis sharon wagner wrote: > I agree with Belinda. We make goat milk yogurt all the time. If you > want it thick you will have to add gelatin after it is done. > Shari > ----- Original Message ----- > From: bilherbs@... > > Sent: Tuesday, July 09, 2002 5:42 PM > Subject: Re: Thicker yogurt? > > > In a message dated 7/9/02 4:50:08 PM Central Daylight Time, > dsbooks@... > writes: > > > > Hi! > > > > I've just started making yogurt again (after about 20 years!) and am > > looking for tips on getting goat's milk yogurt to be thicker. My first > > two batches have tasted right but have been very runny. > > > > Any hints? > > > > Best wishes to everyone from steamy Berkeley, > > > > > > Donnis > > Learn to like it, that's the way goat's milk yogurt is. <G> > > Belinda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 wouldn't straining the yoghurt through a cheese cloth for a couple of hours or so give a thicker result? Dedy ----- Original Message ----- From: " Donnis de Camp/Marc Selvaggio " <dsbooks@...> < > Sent: Wednesday, July 10, 2002 2:46 AM Subject: Re: Thicker yogurt? > Is that what the commercial goat milk yogurt makers do, do you think? > The consistency that they have is very nice--but it's expensive. > > Donnis > > sharon wagner wrote: > > > I agree with Belinda. We make goat milk yogurt all the time. If you > > want it thick you will have to add gelatin after it is done. > > Shari > > ----- Original Message ----- > > From: bilherbs@... > > > > Sent: Tuesday, July 09, 2002 5:42 PM > > Subject: Re: Thicker yogurt? > > > > > > In a message dated 7/9/02 4:50:08 PM Central Daylight Time, > > dsbooks@... > > writes: > > > > > > > Hi! > > > > > > I've just started making yogurt again (after about 20 years!) and am > > > looking for tips on getting goat's milk yogurt to be thicker. My first > > > two batches have tasted right but have been very runny. > > > > > > Any hints? > > > > > > Best wishes to everyone from steamy Berkeley, > > > > > > > > > Donnis > > > > Learn to like it, that's the way goat's milk yogurt is. <G> > > > > Belinda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 I believe they also add milk solids. ----- Original Message ----- From: Donnis de Camp/Marc Selvaggio Sent: Tuesday, July 09, 2002 8:46 PM Subject: Re: Thicker yogurt? Is that what the commercial goat milk yogurt makers do, do you think? The consistency that they have is very nice--but it's expensive. Donnis sharon wagner wrote: > I agree with Belinda. We make goat milk yogurt all the time. If you > want it thick you will have to add gelatin after it is done. > Shari > ----- Original Message ----- > From: bilherbs@... > > Sent: Tuesday, July 09, 2002 5:42 PM > Subject: Re: Thicker yogurt? > > > In a message dated 7/9/02 4:50:08 PM Central Daylight Time, > dsbooks@... > writes: > > > > Hi! > > > > I've just started making yogurt again (after about 20 years!) and am > > looking for tips on getting goat's milk yogurt to be thicker. My first > > two batches have tasted right but have been very runny. > > > > Any hints? > > > > Best wishes to everyone from steamy Berkeley, > > > > > > Donnis > > Learn to like it, that's the way goat's milk yogurt is. <G> > > Belinda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 You can also get some Viili starter from GEMCultures.com. I'm not sure I like the consistency myself, but it is very, very thick and not so sour. (Those polysaccharides again!). Actually I think it would be decent mixing half Viili and half watery/sour yogurt. Viili is easier to make than yogurt: you don't have to heat anything. -- Heidi At 09:54 AM 7/10/2002 +0100, you wrote: > > I've just started making yogurt again (after about 20 years!) and am > > > > looking for tips on getting goat's milk yogurt to be thicker. My first > > > > two batches have tasted right but have been very runny. > > > > > > > > Any hints? > > > > > > > > Best wishes to everyone from steamy Berkeley, > > > > > > > > > > > > Donnis Heidi Schuppenhauer Trillium Custom Software Inc. heidis@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2002 Report Share Posted July 10, 2002 > wouldn't straining the yoghurt through a cheese cloth for a couple > of hours or so give a thicker result? > > Dedy That should work. I think it will yield a slightly different consistency than people are generally used to though. On the other hand, it also provides very valuable whey for making LF veggies, soaking grains, making soup bases, porridges, etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2011 Report Share Posted January 31, 2011 Thanks, Bill. I do like the 'sour cream' and scooped it off rather than stir in. Ellen This made a very nice thick yogurt, but the cream rose to the top and had to be stirred in each time. I like both. Quote Link to comment Share on other sites More sharing options...
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