Guest guest Posted February 20, 2002 Report Share Posted February 20, 2002 I'm wondering if anyone can help me out on this. I just made my first batch of yoghurt from completely unheated, raw dairy, and it didn't thicken at all. I use a Yogourmet and the Yogourmet starter, and I mix milk with cream. The starter actually softened and mixed into the milk almost immediately, which was interesting, since it takes quite awhile with pasteurized milk. Anyway, I just took the milk out of the fridge, poured some into the container and softened the starter, then mixed in more milk and some cream and let it incubate for 24 hours. This is Jersey cow milk and cream, whereas in the past I've always gotten Holstein dairy. Could the extra fat affect the required incubation time? Do I need to use more starter? I REALLY don't want to heat this stuff and destroy all the virtues of raw dairy! Thanks, - Quote Link to comment Share on other sites More sharing options...
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