I made goat yogurt and it's runny

[Guest guest]

Hi everybody!

Thanks for everyone's help with choosing some good supplements. I may not have

responded to everyone individually but I really do appreciate it!

I made yogurt from goats milk yesterday and after a night of chilling in the

fridge, it is super runny. I've been making cow milk yogurt for 2.5 months and

haven't had a bad batch yet. I keep track of the temp and that was fine, and

used the same starter from GI Pro Health that i always do. Does everyone who

uses goat milk have this issue? It was pasteurized milk, maybe I would do better

with raw?

So this morning, I put about a quart of it into a cheesecloth-lined sieve and

the yogurt ran through it! Wow - I can't believe how liquidy it is.

What should I do?

Thanks!

Caroline

SCD since 1/7/10

UC/Crohn's since 1999

Remicade since 6/08

[Guest guest]

Hi everybody!

Thanks for everyone's help with choosing some good supplements. I may not have

responded to everyone individually but I really do appreciate it!

I made yogurt from goats milk yesterday and after a night of chilling in the

fridge, it is super runny. I've been making cow milk yogurt for 2.5 months and

haven't had a bad batch yet. I keep track of the temp and that was fine, and

used the same starter from GI Pro Health that i always do. Does everyone who

uses goat milk have this issue? It was pasteurized milk, maybe I would do better

with raw?

So this morning, I put about a quart of it into a cheesecloth-lined sieve and

the yogurt ran through it! Wow - I can't believe how liquidy it is.

What should I do?

Thanks!

Caroline

SCD since 1/7/10

UC/Crohn's since 1999

Remicade since 6/08

[Guest guest]

Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

Kat

scdkatfood.blogspot.com

>

> Hi everybody!

>

> Thanks for everyone's help with choosing some good supplements. I may not have

responded to everyone individually but I really do appreciate it!

>

> I made yogurt from goats milk yesterday and after a night of chilling in the

fridge, it is super runny. I've been making cow milk yogurt for 2.5 months and

haven't had a bad batch yet. I keep track of the temp and that was fine, and

used the same starter from GI Pro Health that i always do. Does everyone who

uses goat milk have this issue? It was pasteurized milk, maybe I would do better

with raw?

>

> So this morning, I put about a quart of it into a cheesecloth-lined sieve and

the yogurt ran through it! Wow - I can't believe how liquidy it is.

>

> What should I do?

>

> Thanks!

> Caroline

> SCD since 1/7/10

> UC/Crohn's since 1999

> Remicade since 6/08

>

[Guest guest]

Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

Kat

scdkatfood.blogspot.com

>

> Hi everybody!

>

> Thanks for everyone's help with choosing some good supplements. I may not have

responded to everyone individually but I really do appreciate it!

>

> I made yogurt from goats milk yesterday and after a night of chilling in the

fridge, it is super runny. I've been making cow milk yogurt for 2.5 months and

haven't had a bad batch yet. I keep track of the temp and that was fine, and

used the same starter from GI Pro Health that i always do. Does everyone who

uses goat milk have this issue? It was pasteurized milk, maybe I would do better

with raw?

>

> So this morning, I put about a quart of it into a cheesecloth-lined sieve and

the yogurt ran through it! Wow - I can't believe how liquidy it is.

>

> What should I do?

>

> Thanks!

> Caroline

> SCD since 1/7/10

> UC/Crohn's since 1999

> Remicade since 6/08

>

[Guest guest]

I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

What should I do now?

Should I use more starter on the next batch? The starter I use says 1/8 tsp per

2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

I'm perplexed. And goat milk is so expensive!

Caroline

> Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

[Guest guest]

I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

What should I do now?

Should I use more starter on the next batch? The starter I use says 1/8 tsp per

2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

I'm perplexed. And goat milk is so expensive!

Caroline

> Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

[Guest guest]

Cheesecloth is no good- use dishtowels.

Or just use it undripped, as yogurt drink.

Mara

> I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

> What should I do now?

> Should I use more starter on the next batch? The starter I use says 1/8 tsp

per 2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

> Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

> I'm perplexed. And goat milk is so expensive!

>

> Caroline

>

>

>> Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

Cheesecloth is no good- use dishtowels.

Or just use it undripped, as yogurt drink.

Mara

> I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

> What should I do now?

> Should I use more starter on the next batch? The starter I use says 1/8 tsp

per 2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

> Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

> I'm perplexed. And goat milk is so expensive!

>

> Caroline

>

>

>> Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

>

>

>

>

> ------------------------------------

>

>

[Guest guest]

I use coffee filters for dripping. I think you should use 1/4 tsp starter for 2

quarts. Check the temperature of your yogurt part way through too. Goat milk

yogurt tends to overheat in a yogurt maker that would otherwise keep cow's milk

at the right temperature. I use a dimmer switch at a lower setting with mine

when doing goat's milk.

If you saved the liquidy yogurt, you can actually try using it again. Re-heat it

and let it cool then add starter. If it didn't culture properly the first time

you can try again with it.

Keep us posted, you will get this right!

Kat

(my yogurt tips - http://scdkatfood.blogspot.com/2008/04/scd-yogurt-tips.html)

>

> I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

> What should I do now?

> Should I use more starter on the next batch? The starter I use says 1/8 tsp

per 2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

> Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

> I'm perplexed. And goat milk is so expensive!

>

> Caroline

>

>

> > Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

>

[Guest guest]

I use coffee filters for dripping. I think you should use 1/4 tsp starter for 2

quarts. Check the temperature of your yogurt part way through too. Goat milk

yogurt tends to overheat in a yogurt maker that would otherwise keep cow's milk

at the right temperature. I use a dimmer switch at a lower setting with mine

when doing goat's milk.

If you saved the liquidy yogurt, you can actually try using it again. Re-heat it

and let it cool then add starter. If it didn't culture properly the first time

you can try again with it.

Keep us posted, you will get this right!

Kat

(my yogurt tips - http://scdkatfood.blogspot.com/2008/04/scd-yogurt-tips.html)

>

> I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

> What should I do now?

> Should I use more starter on the next batch? The starter I use says 1/8 tsp

per 2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

> Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

> I'm perplexed. And goat milk is so expensive!

>

> Caroline

>

>

> > Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

>