Super runny yogurt

[Guest guest]

Now, I am questioning myself, but I'm quite certain I lowered the temp to 100 degrees prior to adding the starter...hmm

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

[Guest guest]

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

[Guest guest]

I believe you need to let the milk cool to 80 degrees or less before you add the starter.

Terry

Super runny yogurt

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

[Guest guest]

Tasha, I am not sure about goat milk but you need 1/4 cup of starter for 1 litre of milk, I don't think you used enough.

jena

 

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

[Guest guest]

These are the directions I followed:

http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heating_pad_yoghurt.htm.

And I followed the guidelines on the bottle of yogurt starter from GI Prohealth:

The GI ProStartâ„¢ Yogurt Starter is available in a powdered form; each 1/8 tsp dose of the active culture will ferment 2 quarts of cow or goat milk.

It's odd b/c I noticed that like the bottom half in the pot looked like it should and the top half was runny. I dripped it anyways, and there is a small amount left that looks like yogurt. Is it safe to use it or should I play it safe, toss it and start over???

Thanks,

Tasha

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

[Guest guest]

I'd toss it and start over. Or give it to someone elsein your family to eat or something. Something clearly went wrong.Is it possible that the pad overheated at any point, killing offyour bacterial strains? MaraThese are the directions I followed:http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heating_pad_yoghurt.htm. And I followed the guidelines on the bottle of yogurt starter from GI Prohealth:The GI ProStart™ Yogurt Starter is available in a powdered form; each 1/8 tsp dose of the active culture will ferment 2 quarts of cow or goat milk. It's odd b/c I noticed that like the bottom half in the pot looked like it should and the top half was runny. I dripped it anyways, and there is a small amount left that looks like yogurt. Is it safe to use it or should I play it safe, toss it and start over??? Thanks,Tasha

[Guest guest]

I'd toss it and start over. Or give it to someone elsein your family to eat or something. Something clearly went wrong.Is it possible that the pad overheated at any point, killing offyour bacterial strains? MaraThese are the directions I followed:http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/heating_pad_yoghurt.htm. And I followed the guidelines on the bottle of yogurt starter from GI Prohealth:The GI ProStart™ Yogurt Starter is available in a powdered form; each 1/8 tsp dose of the active culture will ferment 2 quarts of cow or goat milk. It's odd b/c I noticed that like the bottom half in the pot looked like it should and the top half was runny. I dripped it anyways, and there is a small amount left that looks like yogurt. Is it safe to use it or should I play it safe, toss it and start over??? Thanks,Tasha

[Guest guest]

I suppose it's possible. I had the heating pad on high and the thermometer said 100 degrees the whole time. I'll try it set at Medium with the new batch.

I wonder if it makes any difference of the ratio of goat milk to the half/half which is cow milk?

These are the directions I followed:

http://www.breaking theviciouscycle. info/beginners_ guide/yoghurt/ heating_pad_ yoghurt.htm.

And I followed the guidelines on the bottle of yogurt starter from GI Prohealth:

The GI ProStartâ„¢ Yogurt Starter is available in a powdered form; each 1/8 tsp dose of the active culture will ferment 2 quarts of cow or goat milk.

It's odd b/c I noticed that like the bottom half in the pot looked like it should and the top half was runny. I dripped it anyways, and there is a small amount left that looks like yogurt. Is it safe to use it or should I play it safe, toss it and start over???

Thanks,

Tasha

[Guest guest]

I suppose it's possible. I had the heating pad on high and the thermometer said 100 degrees the whole time. I'll try it set at Medium with the new batch. I wonder if it makes any difference of the ratio of goat milk to the half/half which is cow milk?Nope - shouldn't make any difference at all. Except that then the yogurt should be thicker, and not runny. Have you check your thermometer to make sure itis accurate? Measure the temp of boiling water. Mara

[Guest guest]

My goat yogurt came out exactly the same, my dog loved it!! I never tried it again.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Monday, August 3, 2009 3:06:30 AMSubject: Super runny yogurt

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

[Guest guest]

Tasha,I make goats milk yoghurt using an electric heating tray.  I always cocoon the assembly (pot and tray) by layering with several large towels for the 24 hour period.  I figure this keeps the volume of milk at a consistent temperature.  Perhaps your trouble is the result of uneven heating through the volume of milk (the part closest to the source being overheated, and the part at the top being too cool.)  In order to avoid overheating, I set a metal tray or ceramic trivet between the tray (heat source) and the pot so as to avoid direct contact.Hope this helps.VivienSCD - 18 mos

 

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

Ask a question on any topic and get answers from real people. Go to Yahoo! Answers.