Re: Goats milk yougurt issue

[Guest guest]

I only pop in once in a while but just saw your message.

Yes, only bring it to 180-185 degrees.

Also, raw goats milk is much more 'touchy'. If it is getting to hot between

milking and being refrigerated before you get it you can have problems. A

couple of summers ago I was having lots of problems with my yogurt. The gal

that I get it from started taking it in to her house, heating it to required

temp, cooling, mixing in starter and processing it for me. Walla! nor more

problems with my yogurt. It seems like I can do it fine during cooler weather

but in the middle of the summer when the weather is hot, by the time she would

get it to the fridge, cooled down, transported to me and then I process it

something happens.

Hope you can figure it you and it is possibly just the heating to high.

Be blessed

Sandy

>

> Hi,

>

> I made goats milk yougurt.

>

> 1) Bring it to a boil

> 2) cool it to anywhere between 100 and 110 degrees F

> 3) let it stay in the fridge for over 24 hours prior to dripping

> 4) poured it into cheese cloth.

>

> I noticed a problem between step 3 and 4. When I went to get the yougurt out

of my yogourmet multi yougurt maker contain, the water had separated from the

rest of the mixture. Not like the other batches I had made from pasturized

goats milk. What did I do wrong? We were poking around and think we may need

to heat it to 185 only. Do we have to do it very slowly?

>

> Please let me know as soon as you can. As stands I am out of yougurt until I

hear from you guys!!! The last two batches were from raw goats milk.

>

> Thanks,

> Val

>