Guest guest Posted May 23, 2008 Report Share Posted May 23, 2008 Hi, I've been making yogurt for a while and never had a problem until my latest batch. I use whole goat's milk, heat it gently to 180F, let it cool to room temperature, mix it with Yogourmet freeze-dried starter and then ferment in my Yogourmet maker for about 26 hours. I did all this the same this last time, but in the end the yogurt is much more runny than usual. Is there anything wrong with the runny yogurt? It looked normal when I lifted the lid, but when I stirred it it was very liquidy. Does this mean that it didn't ferment properly? Should I still eat it? I know it's not the batch of starter since I used the same starter with another batch a few days ago and it was fine. Also the milk was the same I always buy and not expired. Thanks, Kat SCD 5 months Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.