Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Answer these questions and we may be able to unriddle this rhyme: What kind of starter did you use, for starters? Sometimes the starter may be " old " or " dead " due to getting to warm in the box. Where do you store your starter? Did you use a yogurt maker? This truly sounds like a flop to me. What do others think? I would not use it. It sounds unfermented and this would mean that it is not legal (due to having lactose), and that the casein is not rendered harmless. Goat yogurt is looser but not liquid like the milk one starts with. Antoinette > > > My first batch of yogurt is complete. How can I tell if it was successful? It is liquid. There > are just the slightest curds on the very edge. (This is after the 24-hour fermentation and 12 > hours in the refrigerator following. I did heat the milk to 180-- testing with three > thermometers; then back to 100 before adding starter. used my yogourmet----tested the > water on the outside after a while; the temps from top to bottom went from 110F to 106F) > > It IS goat milk yogurt, so I know that will make it more liquidy. But it is liquid. I've looked > but I cannot find a lot of descriptions of how you tell if something went wrong. > > Angie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 > > > > > > My first batch of yogurt is complete. How can I tell if it was > successful? It is liquid. There > > are just the slightest curds on the very edge. (This is after the > 24-hour fermentation and 12 > > hours in the refrigerator following. I did heat the milk to 180-- > testing with three > > thermometers; then back to 100 before adding starter. used my > yogourmet----tested the > > water on the outside after a while; the temps from top to bottom > went from 110F to 106F) > > > > It IS goat milk yogurt, so I know that will make it more liquidy. > But it is liquid. I've looked > > but I cannot find a lot of descriptions of how you tell if > something went wrong. > > > > Angie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 > > > > > > My first batch of yogurt is complete. How can I tell if it was > successful? It is liquid. There > > are just the slightest curds on the very edge. (This is after the > 24-hour fermentation and 12 > > hours in the refrigerator following. I did heat the milk to 180-- > testing with three > > thermometers; then back to 100 before adding starter. used my > yogourmet----tested the > > water on the outside after a while; the temps from top to bottom > went from 110F to 106F) > > > > It IS goat milk yogurt, so I know that will make it more liquidy. > But it is liquid. I've looked > > but I cannot find a lot of descriptions of how you tell if > something went wrong. > > > > Angie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 If any more people can weigh in on this, I'd really appreciate it. 2 quarts of goat milk in itself is quite expensive. This whole thing seems like a dicey, expensive experiment. I'm feeling very discouraged. Angie > > > > > > My first batch of yogurt is complete. How can I tell if it was > successful? It is liquid. There > > are just the slightest curds on the very edge. (This is after the > 24-hour fermentation and 12 > > hours in the refrigerator following. I did heat the milk to 180-- > testing with three > > thermometers; then back to 100 before adding starter. used my > yogourmet----tested the > > water on the outside after a while; the temps from top to bottom > went from 110F to 106F) > > > > It IS goat milk yogurt, so I know that will make it more liquidy. > But it is liquid. I've looked > > but I cannot find a lot of descriptions of how you tell if > something went wrong. > > > > Angie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 I have been made yogurt (cow's milk) prior to nursing kiddos and have done several batches of SCD yogurt now. I just had my first flop ever. And it wasted a whole gallon of organic milk (I was making a bulk batch in my dehydrator)! ARGHHH! But it sounds much like what you are describing. Watery, some curds, and not tangy at all. So I threw it out. My guess was that I either had the dehydrator too hot or didn't get the milk cool enough before putting the starter in. Good luck next time. In my personal experience (a short 2.5 months) the yogurt has really helped heal my tummy. My DD who has used either nut yogurt or acidophilus powder hasn't healed as quickly. So if you can tolerate goat milk it might really help, although everyone is different. Colby celiac 2.5 months > > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > > successful? It is liquid. There > > > are just the slightest curds on the very edge. (This is after > the > > 24-hour fermentation and 12 > > > hours in the refrigerator following. I did heat the milk to 180-- > > testing with three > > > thermometers; then back to 100 before adding starter. used my > > yogourmet----tested the > > > water on the outside after a while; the temps from top to bottom > > went from 110F to 106F) > > > > > > It IS goat milk yogurt, so I know that will make it more > liquidy. > > But it is liquid. I've looked > > > but I cannot find a lot of descriptions of how you tell if > > something went wrong. > > > > > > Angie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Angie, Does it have a tangy, " yogurt-y " taste at all? Is it absolutely just as liquid as the milk was to start with? All I can think of is some things you've probably already double-checked.... Is your thermometer the one that came with the Yogourmet? The metal spike kind? If it's one you had already... a glass candy thermometer... I'd be suspicious that it might not be accurate.. and you actually had not cooled the milk down enough. I actually cool mine down below 100 degrees F, even though I know the Yogourmet instructions say otherwise. I just remember that Elaine didn't even use a thermometer at all. She would heat her milk to the " simmer " point, just by watching it, then let her milk cool down to room temp on the counter before adding starter, just to be absolutely sure she wasn't going to kill the little yogurt fairies off. I compromised and started cooling mine to between 90 and 95 degrees F. Of course, always be sure to stir while watching that temp, so the temp is consistent throughout. (I know you probably did). Also... did you thoroughly mix your starter into just a bit of milk... completely dissolve it.... then stir, stir, stir to make sure it was totally and thoroughly mixed into the whole vat of milk? You did not stir the finished yogurt at all before putting it in the fridge to cool, did you? If so, don't do that next time. Just carefully lift it out and right into the fridge without lifting the lid. Think of your yogurt as having a " Do Not Disturb " sign on it at that point. (I know, you probably know this... I'm just trying to think of whatever could have possibly happened). If your final product is " liquid-y " , but somewhat thicker than the original milk, and has a tangy taste, it might actually have worked... in other words, it did ferment properly... it's just thin. If so, you may want to attempt dripping it (instructions on the pecanbread website) to see if you can salvage some of it. Otherwise, chalk it up to experience and try again. You might want to make a quart batch with cows milk (of course, you won't feed this to your child), just to see if the starter works for sure.... and to see the difference. With goat yogurt, I got varying results with different goat milks. The Trader Joe's milk (Summerhill Farms?? Not sure if that's the name?) worked well for me (thicker) but the Meyenburg goat milk from my regular supermarket was very thin and tasted awful! I ended up getting raw goat's milk from a local farmer who keeps Nubian goats.... really good tasting, rich milk. Patti, mom to Katera (age 9, formerly SCD for 18 months, '03-'04, and about to go back on). Re: First yogurt If any more people can weigh in on this, I'd really appreciate it. 2 quarts of goat milk in itself is quite expensive. This whole thing seems like a dicey, expensive experiment. I'm feeling very discouraged. Angie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 You said something important. Tangy. When I tasted the tiniest bit, it was so tart tasting. I couldn't stand it. But what does this mean? I'm surprised more experts done have troubleshooting analysis. Angie > > > > > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > > > successful? It is liquid. There > > > > are just the slightest curds on the very edge. (This is after > > the > > > 24-hour fermentation and 12 > > > > hours in the refrigerator following. I did heat the milk to > 180-- > > > testing with three > > > > thermometers; then back to 100 before adding starter. used my > > > yogourmet----tested the > > > > water on the outside after a while; the temps from top to > bottom > > > went from 110F to 106F) > > > > > > > > It IS goat milk yogurt, so I know that will make it more > > liquidy. > > > But it is liquid. I've looked > > > > but I cannot find a lot of descriptions of how you tell if > > > something went wrong. > > > > > > > > Angie > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 the very best yogurt i have ever had by ten thousand miles was goat yogurt made with fresh from the milking shed goat milk and it was liquid and acutally i preferred it that way, excellent to drink it had a slightly tart taste i think the big thing about goats milk is its only ok if the pasture is any good, which may only be a couple of weeks in the season the milk should not smell goaty at all. i think you can remove the liquid by straining in a muslin cloth > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > successful? It is liquid. There > > are just the slightest curds on the very edge. (This is after the > 24-hour fermentation and 12 > > hours in the refrigerator following. I did heat the milk to 180-- > testing with three > > thermometers; then back to 100 before adding starter. used my > yogourmet----tested the > > water on the outside after a while; the temps from top to bottom > went from 110F to 106F) > > > > It IS goat milk yogurt, so I know that will make it more liquidy. > But it is liquid. I've looked > > but I cannot find a lot of descriptions of how you tell if > something went wrong. > > > > Angie > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 > > You said something important. Tangy. When I tasted the tiniest bit, > it was so tart tasting. I couldn't stand it. But what does this > mean? > > i think i only brewed mine for 12 hours, like very tart might be over brewed as that is lactic acid which is a bacterial processing product Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Angie, Hmmm... I don't know why my reply to you hasn't shown up on the list yet. Oh, well, hopefully it will beat this post. You wrote: <<You said something important. Tangy. When I tasted the tiniest bit, it was so tart tasting. I couldn't stand it. But what does this mean?>> Ahhhhh! It sounds like you have yogurt! Just really thin yogurt. If it's possible to drip it (through a coffee filter, in a colander), that will take some of the ultra-tartness away, too. Patti, mom to Katera Re: First yogurt You said something important. Tangy. When I tasted the tiniest bit, it was so tart tasting. I couldn't stand it. But what does this mean? I'm surprised more experts done have troubleshooting analysis. Angie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 I don't have any way to get fresh raw goat's milk. I have to get the Meyenberg brand at the store. I'll be interested to see what is left if I strain this. Angie > > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > > successful? It is liquid. There > > > are just the slightest curds on the very edge. (This is after > the > > 24-hour fermentation and 12 > > > hours in the refrigerator following. I did heat the milk to 180-- > > testing with three > > > thermometers; then back to 100 before adding starter. used my > > yogourmet----tested the > > > water on the outside after a while; the temps from top to bottom > > went from 110F to 106F) > > > > > > It IS goat milk yogurt, so I know that will make it more > liquidy. > > But it is liquid. I've looked > > > but I cannot find a lot of descriptions of how you tell if > > something went wrong. > > > > > > Angie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 But I thought it was mandatory to do 24 hours? I certainly don't want to give more lactic acid to my ASD kid. Angie > > > > You said something important. Tangy. When I tasted the tiniest bit, > > it was so tart tasting. I couldn't stand it. But what does this > > mean? > > > > > > i think i only brewed mine for 12 hours, like very tart might be over > brewed as that is lactic acid which is a bacterial processing product > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Yes.... it IS mandatory to ferment for 24 hours when making SCD yogurt. Patti Re: First yogurt But I thought it was mandatory to do 24 hours? I certainly don't want to give more lactic acid to my ASD kid. Angie > > > > You said something important. Tangy. When I tasted the tiniest bit, > > it was so tart tasting. I couldn't stand it. But what does this > > mean? > > > > > > i think i only brewed mine for 12 hours, like very tart might be over > brewed as that is lactic acid which is a bacterial processing product > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Thanks for the detail! Much appreciate. I've scattered responses throughout, with some deleting. > > Angie, > > Does it have a tangy, " yogurt-y " taste at all? Is it absolutely just as liquid as the milk was to start with? If it isn't just as liquidy, it's darn near close. It is tangy! Not like how the goat milk started. > Is your thermometer the one that came with the Yogourmet? The metal spike kind? If it's one you had already... a glass candy thermometer... I'd be suspicious that it might not be accurate.. and you actually had not cooled the milk down enough. I used three thermometers on the way up: a candy bulb, the spike that came with it, and an expensive Polder meat thermometer. On the way up, the candy and meat agreed completely. The spike lagged 25 degrees behind. So I ignored the spike on the way down. I let the temperature go to below 100 on the candy and the meat. The meat has successfully made fudge in the past. I trust it. > Of course, always be sure to stir while watching that temp, so the temp is consistent throughout. (I know you probably did). Obsessively stirred before checking temp. > > Also... did you thoroughly mix your starter into just a bit of milk... completely dissolve it.... then stir, stir, stir to make sure it was totally and thoroughly mixed into the whole vat of milk? Mixed with a tablespoon, then kept adding tablespoons till I had a good amount. Pour into containor. Added about a cup. Then added the rest. > > You did not stir the finished yogurt at all before putting it in the fridge to cool, did you? Heaven forbid. I had post-it notes on the yogurt maker and the counter it was sitting on reminding everyone to be gentle. Absolutely no jiggling when moving to refrigerator. And then it sat lonely, in the frig, overnight. No earthquakes. :-) I think I will try a small batch with cows milk just to check the starter. I just hate not knowing if this worked or not. But your comments below about Meyenberg sound like that might be my problem. I just don't have a choice. So far I cannot find anyone with goats willing to risk Virginia's laws. > > With goat yogurt, I got varying results with different goat milks. The Trader Joe's milk (Summerhill Farms?? Not sure if that's the name?) worked well for me (thicker) but the Meyenburg goat milk from my regular supermarket was very thin and tasted awful! I ended up getting raw goat's milk from a local farmer who keeps Nubian goats.... really good tasting, rich milk. > > Patti, mom to Katera (age 9, formerly SCD for 18 months, '03-'04, and about to go back on). Thanks a million, Angie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Angie, Goat yogurt is a LOT thinner than cow's milk yogurt. Mine can be poured like thick milk. It has always been this way. I made my first batch of cow's milk yogurt (for a Mother's Day dessert). I was SHOCKED at the difference. The cow's milk yogurt was really nice and thick. Not at all like my goat's milk yogurt comes out. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 SCD yogurt should be fermented for 24 hours. And keep in mind that " straining " it is not what you need to do. You need to " drip " it. This means... Place a colander over a bowl. Line the colander with a coffee filter or a clean cotton tea towel (not cheese cloth). Pour the yogurt in. Put the whole set up in the fridge and let it " drip " until it is the consistency that you like. Jody mom to -7 and -9 SCD 1/03 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 In my experience, (cow's milk) the tangy-ness is one way to tell it worked. I think the tang is the bacteria(acidophilus that is alive and working). The older the yogurt gets in the fridge it gets tangier - in my house anyway. Sorry if I mislead you about the goat yogurt, I didn't realize how thin it was until reading Jody's post. There are some very knowledgable people here. Colby SCD 2.5 months celiac > > You said something important. Tangy. When I tasted the tiniest bit, > it was so tart tasting. I couldn't stand it. But what does this > mean? > > I'm surprised more experts done have troubleshooting analysis. > > Angie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 I would try your starter with maybe another small batch of goat milk. If the same thing happened I would contact the company you got the starter from. The only time I got runny yogart was when I borrowed a maker and I am sure it didn't get hot enough. I keep my starter in the fridge. Could freezing it be a problem? I do know that someone on this list told me that when I freeze yogart it kills the good guys. Just some thoughts. Sandy M. > > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > > successful? It is liquid. There > > > are just the slightest curds on the very edge. (This is after > the > > 24-hour fermentation and 12 > > > hours in the refrigerator following. I did heat the milk to 180-- > > testing with three > > > thermometers; then back to 100 before adding starter. used my > > yogourmet----tested the > > > water on the outside after a while; the temps from top to bottom > > went from 110F to 106F) > > > > > > It IS goat milk yogurt, so I know that will make it more > liquidy. > > But it is liquid. I've looked > > > but I cannot find a lot of descriptions of how you tell if > > something went wrong. > > > > > > Angie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 I am blessed. I have been using fresh goat milk made into yogart now since the middle of Jan. I have never had is smell goaty nor be runny except when I did have a batch fail. I do have an awesome lady that has the goats and take very good care of them and the milk. > > > > > > > > > My first batch of yogurt is complete. How can I tell if it was > > successful? It is liquid. There > > > are just the slightest curds on the very edge. (This is after > the > > 24-hour fermentation and 12 > > > hours in the refrigerator following. I did heat the milk to 180-- > > testing with three > > > thermometers; then back to 100 before adding starter. used my > > yogourmet----tested the > > > water on the outside after a while; the temps from top to bottom > > went from 110F to 106F) > > > > > > It IS goat milk yogurt, so I know that will make it more > liquidy. > > But it is liquid. I've looked > > > but I cannot find a lot of descriptions of how you tell if > > something went wrong. > > > > > > Angie > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 Will the bag that came with the Yogourmet work for this? I have no coffee filters and don't think I have anything the thinness of a tea towel. Angie > > SCD yogurt should be fermented for 24 hours. > > And keep in mind that " straining " it is not what you need to do. You > need to " drip " it. > > This means... > Place a colander over a bowl. > Line the colander with a coffee filter or a clean cotton tea towel > (not cheese cloth). > Pour the yogurt in. > Put the whole set up in the fridge and let it " drip " until it is the > consistency that you like. > > > > Jody > mom to -7 and -9 > SCD 1/03 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 The bag from the yogurtmet will work wonderfully! Charlene Will the bag that came with the Yogourmet work for this? I have no coffee filters and don't think I have anything the thinness of a tea towel. Angie > > SCD yogurt should be fermented for 24 hours. > > And keep in mind that " straining " it is not what you need to do. You > need to " drip " it. > > This means... > Place a colander over a bowl. > Line the colander with a coffee filter or a clean cotton tea towel > (not cheese cloth). > Pour the yogurt in. > Put the whole set up in the fridge and let it " drip " until it is the > consistency that you like. > > > > Jody > mom to -7 and -9 > SCD 1/03 > For information on the Specific Carbohydrate Diet, please read the book _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following websites: http://www.breakingtheviciouscycle.info and http://www.pecanbread.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2006 Report Share Posted May 16, 2006 thats what i thought it all sounded ok except brewed too long yogurt is a complex product and i don't think you can categorically state that it has to be brewed 24 hours, theres a lot of depends like brewing too long can create a more unhealthy bacteria mix, lets the ecoli gte away a bit........... and the really big variable which is the quality of the milk is taken no account of milk from cows or goats in poor pasture is always going to have a higher parasite loading and be less digestiable whereas milk from the pasture peak sems to have other factors that improve tolerance > > > > You said something important. Tangy. When I tasted the tiniest > bit, > > it was so tart tasting. I couldn't stand it. But what does this > > mean? > > > > I'm surprised more experts done have troubleshooting analysis. > > > > Angie > > > > > Quote Link to comment Share on other sites More sharing options...
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