Re: Yogurt sourness - Mara

[Guest guest]

Mara,I haven't changed anything except for the cooling process in making my yogurt. The difference in letting it cool down to room temp (about 65F) instead of adding starter at 100F has made a HUGE difference in the sour taste and consistency of my yogurt. It is much more of a linear consistency with less water puddles when I open it up and stir. I continue to ferment for longer than 24 hours just like I did before.If you like sour, try putting the starter in at 100F.. it'll be sour trust me! Although it's technically wrong.Actually, I use the yogourmet. It's way tarter than theDannon. Plus I add erivan to that, so the combinationis pretty tart. First time I used the yogourmet, it was kind of a shock, but I soonadjusted. I'd rather get full benefit of the bacteria at the lower temperature and thickeryogurt from the get go. Mara