Help! Yogurt troubles

[Guest guest]

Hi fellow listmates -

I have run into a yogurt-making problem after 2-1/2 years of trouble-free yogurt

production! I mixed up my standard yogurt containers yesterday (1-1/2 gals of

milk, 1 pint whole cream, 1 qt half-and-half), added the correct quantities of

Fage starter plus some SCDophilus for the milk, and put it in my trusty oven

with the 60-watt bulb. I cracked the door because my oven tends to get a little

warm.

Well I guess it was colder than usual in my house (and thus my oven) last night

because the milk didn't set up at all, the cream sort of set up and the half and

half didn't set. I checked their temps and they were only at 84 degrees.

So ... I took them out briefly (and I stirred the milk one to find that it did

have some thickening in it) and put the oven on at 170 for just long enough for

it to register 170, then turned it off and put the containers back in to try and

get them up to temp. Since then, they are all setting up but now the milk has a

pretty good layer of galactose on top, which I've never seen before but maybe

because I stirred it?

I hate to trash so much yogurt but I'm not sure what to do about the timing. I

was thinking that I could just leave them overnight again to make sure all the

lactose gets gone ... but am not sure if I need to be worried about

contamination or anything else that could be dangerous. They are all covered.

Total time so far - about 15 hours at the too-low temp ... now about 6 hours at

the higher temp. If I go until tomorrow am, it will be about 40 hours total.

Do you think this will still be okay to use?

Kathy

UC since 12/05

SCD since 7/07

Sulfasalazine and finally getting bleeding stopped wtih Canasa twice a day (!!!)