Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 My first batch of goat yogurt didn't thicken. It was not a yogurt consistency, but a liquidy/watery mess. I DID follow the pecanbread.com instructions. I DID use a Yogourmet system. I DID use Progurt non-dairy starter. I DID ferment for 24 hours. Does anything commonly cause this to happen? Janice mom to Billy and Colby SCD since March Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 A couple of questions - Did you put the water in the Yogourmet before adding the container of pasteurized milk? The container needs to sit in the warm water bath, which helps it stay at a constant temperature for the 24-30 hours. Are you using the glass or the plastic container? I found that with the glass container I had to put enough water in the Yogourmet to come up to the level of the goat milk in order for the top of the goat milk to turn into yogurt. (It could be that this is also true with the plastic container, but I don't know.) Consider taking the temperature of either the water or the yogurt and see if it is within the correct range. You could do this without even making another batch of yogurt - just fill the milk container with water and also put the water in the Yogourmet, run it for several hours, and then check the temperature. What brand of goat milk are you using? The Meyenburg (is that the name?) yielded a very thin yogurt. (I found that it was thin even after I dripped it!) I never used the Progurt, so I can't comment on that. Carolyn > > My first batch of goat yogurt didn't thicken. It was not a yogurt > consistency, but a liquidy/watery mess. > > I DID follow the pecanbread.com instructions. > > I DID use a Yogourmet system. > > I DID use Progurt non-dairy starter. > > I DID ferment for 24 hours. > > Does anything commonly cause this to happen? > > Janice > mom to Billy and Colby SCD since March > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 16, 2006 Report Share Posted June 16, 2006 Janice, I was looking at what you did and wondering if you put it in the fridge to set/cool for 8 hrs before you tried to use it. It is a lot thicker after cooled. Sandy M. > > My first batch of goat yogurt didn't thicken. It was not a yogurt > consistency, but a liquidy/watery mess. > > I DID follow the pecanbread.com instructions. > > I DID use a Yogourmet system. > > I DID use Progurt non-dairy starter. > > I DID ferment for 24 hours. > > Does anything commonly cause this to happen? > > Janice > mom to Billy and Colby SCD since March > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2006 Report Share Posted June 17, 2006 Janice, I have made goat yogurt several times only to have it come out so running and naturally, I was afraid to eat it then. Goat's milk is expensive. I used cow yogurt as a started once. That did not work. I thought I read so where of half cow/half goat milk yogurt. I the only place I know where to get goat yogurt in at least a 45 minute drive from my house. I can now get goat milk closer. I still have problems with cow's milk yogurt at times. Its an art I have not mastered yet. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 17, 2006 Report Share Posted June 17, 2006 I did not put it in the fridge to cool because my friend (a yogurt making veteran) said it was not yogurt and that I needed to toss it. Next time, I'll try cooling it anyway. Thanks. Janice > > > > My first batch of goat yogurt didn't thicken. It was not a yogurt > > consistency, but a liquidy/watery mess. > > > > I DID follow the pecanbread.com instructions. > > > > I DID use a Yogourmet system. > > > > I DID use Progurt non-dairy starter. > > > > I DID ferment for 24 hours. > > > > Does anything commonly cause this to happen? > > > > Janice > > mom to Billy and Colby SCD since March > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 Janice, I really think that this might be your key to success. wrote: > I did not put it in the fridge to cool > Next time, I'll try cooling it anyway. Thanks. Sandy M. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 Cooling completely is definitely a crucial step in SCD yogurt making. Do be sure to follow the instructions on www.pecanbread.com . Be sure you don't stir or disturb it at all before the 8 hr cooling time. Patti Re: Icky yogurt...What's up? I did not put it in the fridge to cool because my friend (a yogurt making veteran) said it was not yogurt and that I needed to toss it. Next time, I'll try cooling it anyway. Thanks. Janice We Made Changes Your Yahoo! Groups email is all new. Learn More Share Feedback Recent Activity a.. 24New Members Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 If you know that you are using a good and reliable starter and reliable yogurt maker, here is a trick to thicken goat yogurt (which is naturally more runny than cow): Use one to two packets of gelatin and mix it to the cold milk before you heat it. This will not interfere with the fermenting process and remains LEGAL. When it is done fermenting for 24 hours, once cooled it will be thicker. The problems is, if you are not certain that the starter is a good one, the gelatin can fool one into believing that the yogurt " set up " right. So only do this if you are certain your yogurt making process is working. I use starters: Progurt and Yogurmet both. Sometimes I use half one and half the other. Both are good. But in this summer heat if they need to be kept in the refrigerator they can loose their viability. Be weary of commercial yogurt as a starter, I could not find any with out illegals in them, like pectin and bifadus. Hope this also, helps you to have thicker yogurt in the future. Antoinette and family of five SCD 2/06 (celiac, malabsorption, add, adhd, autism and more) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 18, 2006 Report Share Posted June 18, 2006 I use Dannon plain yogurt. Ingredients are " Cultured Grade A Milk " . http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/yog_starters.htm This link will show allowable starters. Dora Crohns SCD 5/06 Bunce wrote: If you know that you are using a good and reliable starter and reliable yogurt maker, here is a trick to thicken goat yogurt (which is naturally more runny than cow): Use one to two packets of gelatin and mix it to the cold milk before you heat it. This will not interfere with the fermenting process and remains LEGAL. When it is done fermenting for 24 hours, once cooled it will be thicker. The problems is, if you are not certain that the starter is a good one, the gelatin can fool one into believing that the yogurt " set up " right. So only do this if you are certain your yogurt making process is working. I use starters: Progurt and Yogurmet both. Sometimes I use half one and half the other. Both are good. But in this summer heat if they need to be kept in the refrigerator they can loose their viability. Be weary of commercial yogurt as a starter, I could not find any with out illegals in them, like pectin and bifadus. Hope this also, helps you to have thicker yogurt in the future. Antoinette and family of five SCD 2/06 (celiac, malabsorption, add, adhd, autism and more) Quote Link to comment Share on other sites More sharing options...
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