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...
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