New-at-Making-yogurt

[Guest guest]

I-will-apologize-first-and-say-that-my-space-bar-does-not-work..Sorry.

I--was-wondering.how-do-you-know-if-the-yogurt-has-cooked-properly?

I-cooked-it-at-100-in-the-dehydrator-but-when-I-took-it-out-it-registered-98

-and-did-not-taste-as-sour-as-some-of-the-posts-I-have-read-indicate-it-shou

ld-taste.

Any-ideas?

Also,-do-I-have-to-refridgerate-it-first-or-can-I-eat-it-right-away?

Thanks,

-in-Phoenix

[Guest guest]

,

It really is important that the fermentation temp be between 100 and 110. If it

was below that, it's likely this batch did not work.

Once a batch of yogurt is done fermenting, it really needs to chill,

undisturbed, in the fridge for about 8 hours before using. I guess you *could*

use it, but it won't really firm up until it's chilled and set.

Patti

New-at-Making-yogurt

I-cooked-it-at-100-in-the-dehydrator-but-when-I-took-it-out-it-registered-98

-and-did-not-taste-as-sour-as-some-of-the-posts-I-have-read-indicate-it-shou

ld-taste.

Also,-do-I-have-to-refridgerate-it-first-or-can-I-eat-it-right-away?

Thanks,

-in-Phoenix

[Guest guest]

Patti,

Well-whatever-happened,-it-ended-up-thick-and-creamy-and-has-a-nice-sour-tas

te-I-cooked-it-for-almost-36-hours.-I-am-new-and-I-hate-to-waste-it-

So-I-will-get-the-yogurt-maker-and-get-it-right-the-next-time.Thanks

From: pecanbread [mailto:pecanbread ] On

Behalf Of Patti

Sent: Sunday, July 09, 2006 9:04 AM

To: pecanbread

Subject: Re: New-at-Making-yogurt

,

It really is important that the fermentation temp be between 100 and 110. If

it was below that, it's likely this batch did not work.

Once a batch of yogurt is done fermenting, it really needs to chill,

undisturbed, in the fridge for about 8 hours before using. I guess you

*could* use it, but it won't really firm up until it's chilled and set.

Patti

New-at-Making-yogurt

I-cooked-it-at-100-in-the-dehydrator-but-when-I-took-it-out-it-registered-98

-and-did-not-taste-as-sour-as-some-of-the-posts-I-have-read-indicate-it-shou

ld-taste.

Also,-do-I-have-to-refridgerate-it-first-or-can-I-eat-it-right-away?

Thanks,

-in-Phoenix

[Guest guest]

36 hours is a bit long. Not sure you will have many live beneficial bacteria

left.

Yes, a yogurt maker would simplify the process and keep the temp exactly right.

Then, just ferment for 24 hours.

Patti

RE: New-at-Making-yogurt

Patti,

Well-whatever-happened,-it-ended-up-thick-and-creamy-and-has-a-nice-sour-tas

te-I-cooked-it-for-almost-36-hours.-I-am-new-and-I-hate-to-waste-it-

So-I-will-get-the-yogurt-maker-and-get-it-right-the-next-time.Thanks