Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 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...
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.