Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 > I gave a 2nd attempt at making yogurt last evening. <snip> > Not sure what I did wrong. Any thoughts on what I did or what I > was left with? What method(s) did you use to make the yogurts? And you may not have done anything wrong. FYI, goat's milk yogurt usually is thinner than cow's milk yogurt, and raw yogurt can separate into a more solid layer and a more watery one -- just stir it up before serving. Or pour off the watery whey and use it for another purpose (fermenting veg, soaking grains, or adding to a smoothie). Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2009 Report Share Posted January 13, 2009 Hmm, maybe I did cook it. I used a casserole dish in a skillet. Even on low, it was around 120 degrees. Initially it was perrfect, at around 110 degrees, but when I checked it an hour later it was 120. The overall method was thaw the raw cow milk, warm to around 150, cool down to 110, then add a powder starter. Buddy On Tue, Jan 13, 2009 at 12:08 PM, og_editrix <pam.angulo@...> wrote: > > > > I gave a 2nd attempt at making yogurt last evening. > <snip> > > Not sure what I did wrong. Any thoughts on what I did or what I > > was left with? > > What method(s) did you use to make the yogurts? > > And you may not have done anything wrong. FYI, goat's milk yogurt > usually is thinner than cow's milk yogurt, and raw yogurt can separate > into a more solid layer and a more watery one -- just stir it up > before serving. Or pour off the watery whey and use it for another > purpose (fermenting veg, soaking grains, or adding to a smoothie). > > Pam > > > -- Buddy A. Touchinsky, D.C. Blue Mountain Family Chiropractic www.bmfchiro.com Healthy Habits Natural Market www.healthyhabitsnaturalmarket.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 Hello, As far as my yogurt making experience goes, yogurt should not sit out for a few days- and that's why it tasted funny like cheese. I find that if I keep mine out more than 12 hours, it is not to my taste. I usually move my yogurt to the fridge after about 10 hours. By the way, to keep it warm you can keep it overnight in your oven with the pilot light on, wrapped in a towel. I will post a recipe from the WAPF site that I have made with great results, using greek organic store yogurt as a starter culture: 's Bulgarian Yogurt I have had the great fortune of living close enough to a Bulgarian friend, Pavlova, to get a container of yogurt every so often from her as a starter. If you don't have a Bulgarian friend, a company in California sells a Bulgarian-style Yogurt Starter®. (See www.natren.com and look in their specialty items.) This wonderful product is a combination of 50 percent Streptococcus thermophilus and 50 percent Lactobacillus bulgaricus. Each bottle is decorated with the picture of a Bulgarian woman. 8 cups milk (I prefer whole raw milk) 1/4 cup yogurt from a previous batch or 4 teaspoons of Natren yogurt starter as directed on the bottle 2 glass quart jars with lids, sterilized Over low heat, slowly bring the milk to at least 180°F, or until a ring of bubbles forms around the edge of the pan, but don't boil. Let cool until you can keep your finger in the milk while you count to 10. Divide yogurt starter or reserved yogurt between two wide-mouth quart-size sterilized glass jars. Pour in about 1/4 cup milk and stir to incorporate the starter. Fill the jars with the rest of the milk and screw on the lids.Wrap the jars in a warm blanket and let sit overnight in a warm place or for at least eight hours. Unwrap and place in the refrigerator. I know you will enjoy this creamy, healthy yogurt. > > Hello all, > > I gave a 2nd attempt at making yogurt last evening. I made one batch a few > weeks ago using raw goat milk. It tasted ok, but didnt set up because I did > not know not to disturb it. It also took a few days because I had no way of > keeping it warm. > > This time I used a different method and used raw cow milk. This time I had a > way of controlling the temp, albeit a little higher than I wanted. Anyway, > when all was said and done, I ended up with a very thick layer at the bottom > of the casserole dish, with a buttery/watery layer at the top. Since it was > whole raw cow milk, I figured I would just skim the buttery liquid off the > top (it turned into a thin film). > > So, what I was left with was something that looked, smelled, and tasted like > mozeralla cheese sitting in a watery fluid. It tasted more like cheese than > yogurt. Not sure what I did wrong. Any thoughts on what I did or what I > was left with? > > Buddy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2009 Report Share Posted January 14, 2009 > > I used a casserole dish in a skillet. Even on low, it was around 120 degrees. Initially it was perrfect, at around 110 degrees, but when I checked it an hour later it was 120. > > The overall method was thaw the raw cow milk, warm to around 150, cool down to 110, then add a powder starter. Well if you meant to keep the yogurt raw, you didn't -- my understanding is that you have to keep the temp below 115 degrees the entire time for that. ;-) And if you left the casserole on the burner after adding the starter, then you probably killed the yogurt bacteria before they could colonize. (RIP.) IME making raw and " cooked " yogurts, cooked yogurts with powdered starter tend to set up better, giving a thicker, more consistent texture (with the caveat that goat yog is thinner overall). However, 180 degrees seems to be the magic high temp to get the thickest yogurt; heating the milk less doesn't seem to do it. It can make for a long wait before adding the starter, though. Raw yogurt is more of a gamble; I'm never quite sure how it'll turn out, but it's usually much more watery and tends to separate. I think that the key is to bring the raw milk up to around 110 veeeery slowly, remove the milk from the heat source, add the room- temperature starter, and maintain that 100- to 115-degree temp for 12+ hours, even up to 24 hours. FYI, I usually use raw goat's milk with a couple tablespoons of purchased goat's milk yogurt (per 2 quarts of milk) as starter, or raw cow's milk with powdered starter. I use an Excalibur dehydrator as an incubator. I've also heard that you can use a cooler with jars of boiling hot water (replaced every so often) to achieve the same effect, but I'm too lazy for that! Try it again; you'll eventually get it right! In the meantime, use the milk for something else ... Best, Pam Quote Link to comment Share on other sites More sharing options...
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