Another Goat Yogurt question

[Guest guest]

A while back I was having so much trouble with the temp of my goat

yogurt getting too high in my Yogourmet maker that I decided not to

make it for a while. I thought the higher heat was affecting the way it

was coming out so runny, almost still like milk even though it was

tart. This week I decided to try some of the tips for keep the temp

lower. I kept a thermometer in there and the temp never got over 110,

but my yogurt is still really liquid. Even though it is tart, it

doesn't seem as tart as I remember my yogurt being several months ago

when I didn't seem to be having all these problems. Do you think it

could be that my progurt starter is not potent enough anymore? I'm

using the regular commercial brand goat milk that I've seen mentioned

on this site several times. I'm just so tired of wasting expensive

goat's milk trying to get yogurt made for my son. He does so well when

he is eating it, and I don't want to mess him up by giving him yogurt

that isn't fermented correctly. Help.

Debbie, mom to Carson, SCD 10/06

[Guest guest]

Hi Debbie,

<<A while back I was having so much trouble with the temp of my goat

> yogurt getting too high in my Yogourmet maker that I decided not to

> make it for a while. I thought the higher heat was affecting the

way it was coming out so runny, almost still like milk even though it

was tart. This week I decided to try some of the tips for keep the

temp> lower. I kept a thermometer in there and the temp never got

over 110,

> but my yogurt is still really liquid. Even though it is tart, it

> doesn't seem as tart as I remember my yogurt being several months

ago

> when I didn't seem to be having all these problems. Do you think it

> could be that my progurt starter is not potent enough anymore? I'm

> using the regular commercial brand goat milk that I've seen

mentioned

> on this site several times. I'm just so tired of wasting expensive

> goat's milk trying to get yogurt made for my son. He does so well

when

> he is eating it, and I don't want to mess him up by giving him

yogurt

> that isn't fermented correctly. Help.

>

> Debbie, mom to Carson, SCD 10/06>>

Goat milk yogurt is thinner, more liquidy than cow milk yogurt.

Depending on the time of year and what goats are being fed there can

be a large change in the texture of their milk and then the yogurt.

Some goats will have " fattier " milks at different times of the year.

If you 'disturb' the yogurt while fermenting it will make it tinner.

Allowing the yogurt to chill in the refrigerator after fermentation

is finished for 8-10 hours will help with setting it up.

There is a chance that there may be some reduction in effectiveness

of the starter. But, if it worked well before and you keep the

bottle refrigerated and the bottle says that it is still good chances

are it is. You can add a little more starter if you like.

Also, you may have adjusted to the tartness and be used to it.

However, if you taste it and there is a large difference in the

tarness don't use it.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of Em and Dan

[Guest guest]

Sorry I don't have an answer for your question, I think that's related to the

quality of the starter, though.

I would like to know what you did to keep the temperature low. I've been

having trouble with my yogurt maker too, the temperature goes to 120 and I

don;t know what to do to keep it low. I desperately need to give my daughter

some good bacteria and she seems to tolerate better the yogurt than the

probiotics.

I thank you for your help.

Ximena

debkirk3 wrote:

A while back I was having so much trouble with the temp of my goat

yogurt getting too high in my Yogourmet maker that I decided not to

make it for a while. I thought the higher heat was affecting the way it

was coming out so runny, almost still like milk even though it was

tart. This week I decided to try some of the tips for keep the temp

lower. I kept a thermometer in there and the temp never got over 110,

but my yogurt is still really liquid. Even though it is tart, it

doesn't seem as tart as I remember my yogurt being several months ago

when I didn't seem to be having all these problems. Do you think it

could be that my progurt starter is not potent enough anymore? I'm

using the regular commercial brand goat milk that I've seen mentioned

on this site several times. I'm just so tired of wasting expensive

goat's milk trying to get yogurt made for my son. He does so well when

he is eating it, and I don't want to mess him up by giving him yogurt

that isn't fermented correctly. Help.

Debbie, mom to Carson, SCD 10/06

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[Guest guest]

I set the outer top lid just a little to the side and stuck a cooking

thermometer into the water at the side of the inner yogurt

container. That way I could see what the temperature of the water

was at all times. About every 4 to 5 hours as I saw the temperature

rising, I would unplug the machine to restart the cycle since most

yogurt makers are only designed for 5 to 8 hour cycles, not 24. I

would leave it unplugged for about 5 to 10 minutes until I began to

see the temp go down 2-3 degrees. I would then plug it back in. I

did have to get up once in the night to do the same thing. It worked

well. Sheila answered my question, and I think it might be the

goat's milk. I used to use raw goat's milk from a farm close to

here, but they weren't always reliable with delivery. I may have to

give them a try one more time.

Debbie, mom to Carson ASD, SCD 10/06

> A while back I was having so much trouble with the temp

of my goat

> yogurt getting too high in my Yogourmet maker that I decided not to

> make it for a while. I thought the higher heat was affecting the

way it

> was coming out so runny, almost still like milk even though it was

> tart. This week I decided to try some of the tips for keep the temp

> lower. I kept a thermometer in there and the temp never got over

110,

> but my yogurt is still really liquid. Even though it is tart, it

> doesn't seem as tart as I remember my yogurt being several months

ago

> when I didn't seem to be having all these problems. Do you think it

> could be that my progurt starter is not potent enough anymore? I'm

> using the regular commercial brand goat milk that I've seen

mentioned

> on this site several times. I'm just so tired of wasting expensive

> goat's milk trying to get yogurt made for my son. He does so well

when

> he is eating it, and I don't want to mess him up by giving him

yogurt

> that isn't fermented correctly. Help.

>

> Debbie, mom to Carson, SCD 10/06

>

>

>

>

>

>

>

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

> Choose the right car based on your needs. Check out Yahoo! Autos

new Car Finder tool.

>

>

[Guest guest]

The yogurt made from commercial (pasteurized) goats milk will be much runnier

than fresh. I used fresh goat's milk (which I loved) and then couldn't get it

anymore, so I used pasteurized from the store and tried powdered. The yougur

from pasteurized goat milk had the consistency of regular milk, but the yogurt

from powdered was a little thicker more like fresh goat milk. Personally I

think any of the commercial pasteurized goat products taste unbelievablely

nasty. Personal opinion. I searched on the web till I found a place that sells

fresh goats milk and fresh cage-free eggs. I just have to travel a 4 hour or so

round trip to get it, so when I do I stock up and freeze the goat milk.

Bonita

[Guest guest]

Thank you so much Debbie. I'm going to try it this way. I hope it works for me

too.

Ximena

debkirk3 wrote:

I set the outer top lid just a little to the side and stuck a cooking

thermometer into the water at the side of the inner yogurt

container. That way I could see what the temperature of the water

was at all times. About every 4 to 5 hours as I saw the temperature

rising, I would unplug the machine to restart the cycle since most

yogurt makers are only designed for 5 to 8 hour cycles, not 24. I

would leave it unplugged for about 5 to 10 minutes until I began to

see the temp go down 2-3 degrees. I would then plug it back in. I

did have to get up once in the night to do the same thing. It worked

well. Sheila answered my question, and I think it might be the

goat's milk. I used to use raw goat's milk from a farm close to

here, but they weren't always reliable with delivery. I may have to

give them a try one more time.

Debbie, mom to Carson ASD, SCD 10/06

> A while back I was having so much trouble with the temp

of my goat

> yogurt getting too high in my Yogourmet maker that I decided not to

> make it for a while. I thought the higher heat was affecting the

way it

> was coming out so runny, almost still like milk even though it was

> tart. This week I decided to try some of the tips for keep the temp

> lower. I kept a thermometer in there and the temp never got over

110,

> but my yogurt is still really liquid. Even though it is tart, it

> doesn't seem as tart as I remember my yogurt being several months

ago

> when I didn't seem to be having all these problems. Do you think it

> could be that my progurt starter is not potent enough anymore? I'm

> using the regular commercial brand goat milk that I've seen

mentioned

> on this site several times. I'm just so tired of wasting expensive

> goat's milk trying to get yogurt made for my son. He does so well

when

> he is eating it, and I don't want to mess him up by giving him

yogurt

> that isn't fermented correctly. Help.

>

> Debbie, mom to Carson, SCD 10/06

>

>

>

>

>

>

>

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

> Choose the right car based on your needs. Check out Yahoo! Autos

new Car Finder tool.

>

>