Re: Homemade Yogurt - Lots of Whey?

[Guest guest]

Lana-

>Is it still fermenting? It is slightly curdy, almost like cottage

>cheese but without the salt. It tastes delicious as is, I'm just not

>used to my yogurt being so soft. Should I put it back in a warm bath

>for another hour or so? Its been in the fridge all night.

120 degrees is on the high side for incubating yoghurt, but that

said, variations in the ingredients and in the processing

(pre-incubation heating, for example) can lead to wide variations in

taste and texture. It doesn't sound like there's anything to be

concerned about as long as you like the taste.

-

[Guest guest]

,

Thanks for the advise.

I just made a second batch which came out worse. All I changed was

that I'm using standard milk. It is very liquidy, not nearly as solid

as the last batch. I might recomission it as a yogurt drink.

Thanks for the advice. I'll go for a lower temp and a much longer

fermenation next time. I think my cooler isn't keeping heat as well

as it should (which is part of the reason I was bringing the temp so

high to start, since I didn't want to be replacing the water every

half hour), so I'll probably go grab a styrofoam one to try too.

I guess I should also pick a set of ingredients to stick with. Hehe.

I'll get it. I think part of it is these starter packs. As soon

as I get a properly solid yogurt I'm going to use that as my starter

from then on.

Thanks!

Lana

On 1/4/06, Idol <Idol@...> wrote:

> Lana-

>

> 120 degrees is on the high side for incubating yoghurt, but that

> said, variations in the ingredients and in the processing

> (pre-incubation heating, for example) can lead to wide variations in

> taste and texture. It doesn't sound like there's anything to be

> concerned about as long as you like the taste.

>

>

>

>

> -