Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Has anyone noticed that the yoghurt is thicker during the full moon? I am trying to figure out what caused one batch to be runny and another batch to be thicker. So far I have been trying to: 1. Cool the goat milk completely before adding the starter and make sure the starter is stirred in very well. 2. Don't ferment at too high a temperature (during the summer, I put a fan on the yoghurt maker.) 3. Don't disturb it during its cool-down (I schedule it so that it cools down during the night when I won't be opening and closing the fridge door.) 4. Make sure the fridge is cold enough during the cool-down period. Does anyone have any other tips? Also, does anyone know if a thicker yoghurt has more probiotic in it? Is it better to have thicker yoghurt or does it really matter? Sandy, mom to , 7, SCD 1yr. Quote Link to comment Share on other sites More sharing options...
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