Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Hi I've been here since the summer but been to busy to post. I need a bit of help. I tried to make yogurt last night with raw goat milk. I fallowed NT directions and it's been in my oven all night at about 100F and still hasn't set. Just as runny as when I put it in there. Any suggestions? How long does it have to stay in there?? I'd really like to use my oven today lol. Thanks, Kim Loving wife to Andy. Mommy to (3),(2), born 11/05 Blog: http://www.homeschoolblogger.com/KimMC/ Website: www.homestead-acres.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 ::waving:: Hi Kim! Yogurt doesn't like to be distubed while it's culturing, so if you stirred it at all that will do it. Also, it will firm up a bit when put in the fridge. Would you like to borrow my yogurt maker? I could bring it with me on Friday, that makes it super easy. But homemade yogurt tends to be thinner than storebought cause it doesn't have all the fillers. To make mine thicker i add a good bit of cream as part of the milk. It gets lovely thick! It will thin if I stir it up to add sweetening or such but Lydia likes it with no sweetening so she gets it nice and spoonable. On 1/4/06, Kim Mills <kim.mills@...> wrote: > > Hi I've been here since the summer but been to busy to post. I need a bit > of help. I tried to make yogurt last night with raw goat milk. I > fallowed > NT directions and it's been in my oven all night at about 100F and still > hasn't set. Just as runny as when I put it in there. Any suggestions? > How > long does it have to stay in there?? I'd really like to use my oven today > lol. > Thanks, > Kim > Loving wife to Andy. > Mommy to (3),(2), born 11/05 > Blog: http://www.homeschoolblogger.com/KimMC/ > Website: www.homestead-acres.com -- Mrs. () Siemens Blessed to be his helpmeet, 6 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Hi ! Hmm well I'll try putting it in the frige and see if that helps. Sure I'd love to try your yogut maker thanks! Kim > > ::waving:: Hi Kim! Yogurt doesn't like to be distubed while it's culturing, > so if you stirred it at all that will do it. Also, it will firm up a bit > when put in the fridge. Would you like to borrow my yogurt maker? I could > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Kim- >Hi I've been here since the summer but been to busy to post. I need a bit >of help. I tried to make yogurt last night with raw goat milk. I fallowed >NT directions and it's been in my oven all night at about 100F and still >hasn't set. Just as runny as when I put it in there. Any suggestions? How >long does it have to stay in there?? I'd really like to use my oven today Yoghurt from raw milk often stays pretty runny to begin with, and 100 degrees is a bit low. 110 would be better. Also, yoghurt does some of its setting after it goes in the fridge. Are you sure the starter you used is OK, though? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 I've had the same problem. I've made raw milk yogurt twice and both times it was runny. When I heat it up to 180 it sets up beautifully. Why is this? Kayla Kim Mills wrote: > Hi I've been here since the summer but been to busy to post. I need a bit > of help. I tried to make yogurt last night with raw goat milk. I > fallowed > NT directions and it's been in my oven all night at about 100F and still > hasn't set. Just as runny as when I put it in there. Any > suggestions? How > long does it have to stay in there?? I'd really like to use my oven today > lol. > Thanks, > Kim > Loving wife to Andy. > Mommy to (3),(2), born 11/05 > Blog: http://www.homeschoolblogger.com/KimMC/ > Website: www.homestead-acres.com > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Kayla- >I've had the same problem. I've made raw milk yogurt twice and both >times it was runny. When I heat it up to 180 it sets up beautifully. >Why is this? There's not really any way around the fact that raw yoghurt is going to be runnier than cooked, because the heating process denatures some of the protein, thus changing the structure and leading to the firmer texture. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Hi , Ok I'll try it a bit warmer next time...For starter I used organic yogurt with active culture. Kim --- In , Idol <Idol@c...> wrote: > > Yoghurt from raw milk often stays pretty runny to begin with, and 100 > degrees is a bit low. 110 would be better. Also, yoghurt does some > of its setting after it goes in the fridge. > > Are you sure the starter you used is OK, though? > > - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Because the good bacteria in raw milk are stronger than the good bacteria in the yogurt. (they are both good, just you want only a particular type for yogurt) heating the milk to 180 will kill off the native bacteria and let the yogurt culture take over. Just make sure you cool it down before adding the yogurt starter or you'll kill it too LOL. On 1/4/06, <crimson_gray@...> wrote: > > I've had the same problem. I've made raw milk yogurt twice and both > times it was runny. When I heat it up to 180 it sets up beautifully. > Why is this? > Kayla -- Mrs. () Siemens Blessed to be his helpmeet, 6 years and counting!!! Mommy to Zack (5) and Liddy (21 months) no fear, only faith; no guilt, only grace; no pride, only praise; no claim, only Christ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 Kim- >For starter I used organic >yogurt with active culture. What bacteria did it contain? Nowadays commercial (even organic) yoghurt tends to be made with all kinds of ridiculous things, like bifidus. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2006 Report Share Posted January 5, 2006 Hi All, Yogurt is a thremophilic culture (high temp. loving) as opposed to say Kefir which is a mesophilic culture (lower temp. loving.) You don't have to heat up to 180°F. to make yogurt. This is really for cheese making where you might want to sterilize a " mother " culture to make sure there are no other cultures present. If you heat up to about 118°F. you should have good results. Hope this helps, Corine > >Kayla- > > >I've had the same problem. I've made raw milk yogurt twice and both > >times it was runny. When I heat it up to 180 it sets up beautifully. > >Why is this? > >There's not really any way around the fact that raw yoghurt is going >to be runnier than cooked, because the heating process denatures some >of the protein, thus changing the structure and leading to the firmer >texture. > > > > >- > Quote Link to comment Share on other sites More sharing options...
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