questions about goat yogurt

[Guest guest]

I just finished making my first batch of goat yogurt. I fermented it for about

40 hours in my oven at about 108 degrees.

I just took it out and was surprised that the top of it is still a thick liquid,

as opposed to the cow yogurt that was more solid.

I've heard that goat yogurt is more runny than cow yogurt, but I didn't expect

it to be liquid on top.

I thought that fermenting longer, ie. 40 hours instead of just 24 hours, would

make the yogurt even better and with more of the good bacteria.

Is the yogurt still good?

Marilyn

[Guest guest]

Hi Marilyn,

> I just finished making my first batch of goat yogurt. I fermented

it for about 40 hours in my oven at about 108 degrees.

>

> I just took it out and was surprised that the top of it is still a

thick liquid, as opposed to the cow yogurt that was more solid.

>

40 hours of fermentation is too long. 24 hours at the correct

temperature is all that is needed. A little extra time is okay.

After 36 hours at that temperature (100-110°F) the good bacteria

will start to die and will not last as long in the refrigerator as

yogurt only fermented for 24 hrs.

It should firm up some after cooling in the refrigerator (~ 8

hrs). To thicken it even further after the cooling time you can

drip the yogurt

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/dripp

ing_yoghurt.htm

> Is the yogurt still good?

Your yogurt is probably still okay but you definitely want to keep

it refrigerated and use it up sooner.

> I thought that fermenting longer, ie. 40 hours instead of just 24

hours, would make the yogurt even better and with more of the good

bacteria.

No. 24 hrs gives the highest number of bacteria because at that

point they have used up the lactose with which they reproduce.

Sheila, SCD 56 mos, 21 yrs UC

mom of , SCD 41 mos