Guest guest Posted October 22, 2005 Report Share Posted October 22, 2005 I just made nut yogurt for the first time last night. I just put it in the fridge. It seems to look separated. Creamy on the top and yellowish thin clear and runny under that layer. Everything was very clean before use and I used the GIProHealth non-dairy starter. Anyone that has made almond yogurt before please repond as to what consistency you got.? Because it's separated, is it a bad batch? I put 990 mg of legal acidophilus in the batch before plugging it in for 8 hrs. Was I suppose to put it in AFTER anD then put it in the fridge? We won't be eating any unless someone tells me they have had the same experience. What PH is the yogurt suppose to be when it's done? Thanks. Jenn & Kali(Autism, PICA etc...) 95%SCD 5 months Quote Link to comment Share on other sites More sharing options...
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