Yogurt Question.

[Guest guest]

I may have been drinking soured milk for the past year and not even known it! Yuck...A couple days ago I found out i've been making yogurt wrong this whole time. I was only letting the milk cool to 100 degrees F before adding in my starter. Now, I let it cool to room temp (about 65 F right now) and the yogurt is like a night and day difference. It's MUCH thicker, and it's ALOT less sour. There is almost no taste at all. Is this right? Before, when I wouldn't let the milk cool my yogurt would be much more liquid and very very sour. I always thought it was right because of the lactose being turned into lactic acid. Hence being sour... but now I think it was just spoiled milk! 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.-UC - 1+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a day Hotmail: Trusted email with powerful SPAM protection. Sign up now.