Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 I made my 2nd batch of yogurt this weekend using 3 quarts of goat mile and 1 pint of 1/2 and 1/2. I brought it to about 180 degrees, added the yogurt starter (just under 1/4 tsp), let it sit for about 25 hours at 100 degrees, placed it in the fridge for about 9 hours and when I came to transfer it to drip it, it was as thin/runny as milk?!?! Any ideas what went wrong?? Thanks, Tasha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2009 Report Share Posted August 2, 2009 What was the temperature when you added the starter?If you didn't lower it significantly, you killed off the starter. If it is as runny as milk - then it is not yogurt. MaraI made my 2nd batch of yogurt this weekend using 3 quarts of goat mile and 1 pint of 1/2 and 1/2. I brought it to about 180 degrees, added the yogurt starter (just under 1/4 tsp), let it sit for about 25 hours at 100 degrees, placed it in the fridge for about 9 hours and when I came to transfer it to drip it, it was as thin/runny as milk?!?! Any ideas what went wrong?? Thanks,Tasha Quote Link to comment Share on other sites More sharing options...
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