Guest guest Posted February 16, 2010 Report Share Posted February 16, 2010 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.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: alcibiades@...Date: Sun, 14 Feb 2010 23:39:11 -0500Subject: Re: Yogurt Question. If this is correct finally, it only took me a year to get it right. The results are soo worth it though, this yogurt tastes amazing! Not very sour at all.LOL. I love tart yogurt. Yum. But I think it is that tart because you said you were letting it ferment forover 30 hours. You really only need 24 - considering it takes 4 hours to make regular yogurt and 8 hours to make Greek yogurt, 24 hours already has plentyof precautions built into it.Mara Your E-mail and More On-the-Go. Get Windows Live Hotmail Free. Sign up now. Quote Link to comment Share on other sites More sharing options...
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