milk separated after heating... is the yogurt bad?

[Guest guest]

Hmmmm.... I'm wondering if it actually went to a higher temp than you think? I

know anything over 185 damages goat milk proteins. I've not had this happen

before, so I can't really say exactly why you got this result.

Patti

milk separated after heating... is the yogurt bad?

I made a batch of yogurt from 6 quarts of goat milk. I heated 2 quarts

in one pot and 4 quarts in another pot. The contents of the smaller

pot were heated to just above 180 and then sat for maybe 15 minutes.

When I looked at the milk, it had separated and had tiny curds

floating in it. It didn't smell sour. This has never happened to me

before, and I've been making yogurt every week for over 20 months. The

milk heated in the other pot was fine, and all of the milk was

purchased at the same time. Because I was making the rest of the batch

anyway, I went ahead and added starter to the curdled milk, and

cultured it in a separate container. It's in the fridge right now, but

the resulting yogurt looks like it's in layers - a layer of thick

yogurt on the bottom with a layer of water of hydrolysis on top.

Do I need to assume that this yogurt is bad?

Thanks!

Cindy

mom to asd daughter, 5.5

SCD 10/04

[Guest guest]

Hi Cindy,

This used to happen to us frequently. I also thought it had something

to do with the way I had heated it, as it would happen sometimes and

not others. I ended up buying my goat milk,( same brand), at a

different store and have never had a problem since. I suspect that when

it curdles it is not very fresh or hasn't been stored at a cold enough

temperature. I don't know if it is still good to eat. I always threw

mine out when it curdled because I just assumed it must have gone sour.

On Aug 15, 2006, at 9:04 AM, pecanbread wrote:

> 5a.

> milk separated after heating... is the yogurt bad?

> Posted by: " mama2gandj " no_reply   mama2gandj

>

> Mon Aug 14, 2006 5:20 pm (PST)

> I made a batch of yogurt from 6 quarts of goat milk. I heated 2 quarts

> in one pot and 4 quarts in another pot. The contents of the smaller

> pot were heated to just above 180 and then sat for maybe 15 minutes.

> When I looked at the milk, it had separated and had tiny curds

> floating in it. It didn't smell sour. This has never happened to me

> before, and I've been making yogurt every week for over 20 months. The

> milk heated in the other pot was fine, and all of the milk was

> purchased at the same time. Because I was making the rest of the batch

> anyway, I went ahead and added starter to the curdled milk, and

> cultured it in a separate container. It's in the fridge right now, but

> the resulting yogurt looks like it's in layers - a layer of thick

> yogurt on the bottom with a layer of water of hydrolysis on top.

>

> Do I need to assume that this yogurt is bad?

>

> Thanks!

> Cindy

> mom to asd daughter, 5.5

> SCD 10/04