Yogurt sourness - Mara

[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: alcibiades@...Date: Sun, 14 Feb 2010 23:39:11 -0500Subject: Re: Yogurt Question.

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.LOL. I love tart yogurt. Yum. But I think it is that tart because you said you were letting it ferment forover 30 hours. You really only need 24 - considering it takes 4 hours to make regular yogurt and 8 hours to make Greek yogurt, 24 hours already has plentyof precautions built into it.Mara

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[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: alcibiades@...Date: Sun, 14 Feb 2010 23:39:11 -0500Subject: Re: Yogurt Question.

If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.LOL. I love tart yogurt. Yum. But I think it is that tart because you said you were letting it ferment forover 30 hours. You really only need 24 - considering it takes 4 hours to make regular yogurt and 8 hours to make Greek yogurt, 24 hours already has plentyof precautions built into it.Mara

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[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.Actually, I use the yogourmet. It's way tarter than theDannon. Plus I add erivan to that, so the combinationis pretty tart. First time I used the yogourmet, it was kind of a shock, but I soonadjusted. I'd rather get full benefit of the bacteria at the lower temperature and thickeryogurt from the get go. Mara

[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.Actually, I use the yogourmet. It's way tarter than theDannon. Plus I add erivan to that, so the combinationis pretty tart. First time I used the yogourmet, it was kind of a shock, but I soonadjusted. I'd rather get full benefit of the bacteria at the lower temperature and thickeryogurt from the get go. Mara

[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.You know, I guess I hadn't differentiated sufficiently between sour and tart. But you are right about this. I made some yogurt a few weeks back, and I was in a rush, because I wanted to put it up before the vets, and so I didn't let it cool as much as I do - and that yogurt was sour.But what I really like is tart, not sour. This is probably worth keeping in mind, though, for culinary purposes, if you want, say, to achieve a different taste. Mara

[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.You know, I guess I hadn't differentiated sufficiently between sour and tart. But you are right about this. I made some yogurt a few weeks back, and I was in a rush, because I wanted to put it up before the vets, and so I didn't let it cool as much as I do - and that yogurt was sour.But what I really like is tart, not sour. This is probably worth keeping in mind, though, for culinary purposes, if you want, say, to achieve a different taste. Mara