First batch of yogurt

[Guest guest]

I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as

starter (that was all I could find without sugar or flavors) and the oven light

method. How is the yogurt supposed to look? My batch is almost at the 24 hour

mark and I can see that it is turning into yogurt but there also is a lot of

clear liquid around the edges. Is this normal or did I screw up?

Thanks,

Agnes

[Guest guest]

i've never used greek yogurt as a starter, but since you used 2% milk instead of whole milk your yogurt will probably be on the thin side with alot of "water" in it.Where are you located at? They have to sell Dannon plain whole fat yogurt someplace...-UC - 1+ yearsSCD - 8 months 100% strict and 4 months restricted diet.Asacol - 12 pills a day Prednisone 40mg entocort With vit E mixed inBack to intro/stage 1 for now.To: BTVC-SCD From: agwarrior20@...Date: Wed, 17 Mar 2010 02:49:30 +0000Subject: First batch of yogurt

I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as starter (that was all I could find without sugar or flavors) and the oven light method. How is the yogurt supposed to look? My batch is almost at the 24 hour mark and I can see that it is turning into yogurt but there also is a lot of clear liquid around the edges. Is this normal or did I screw up?

Thanks,

Agnes

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[Guest guest]

Agnes,Did you monitor the temperature in the oven to make sure it stayed within range? The clear liquid is water of hydrolysis sometimes referred to as whey. There really shouldn't be much if any until you have chilled and cut into it. It is possible that it got too warm. If you are certain the temperature inside the oven during fermentation was correct, then everything is fine and it just might be because you used 2% milk. The 'whey' is normal, but not if there is excessive amounts.AmeliaTo: BTVC-SCD Sent: Wed, March 17, 2010 2:49:30 AMSubject: First batch of yogurt

I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as starter (that was all I could find without sugar or flavors) and the oven light method. How is the yogurt supposed to look? My batch is almost at the 24 hour mark and I can see that it is turning into yogurt but there also is a lot of clear liquid around the edges. Is this normal or did I screw up?

Thanks,

Agnes

[Guest guest]

I tried to monitor it as close as possible, but between work, kids, dogs, etc. I don't know if I did a good enough job. When I took the temp it was 103 F. Can I just put the batch through cheese cloth to drain off the water part? How close to commercial yogurt should this taste? It has been over a year since I had commercial yogurt.

Subject: Re: First batch of yogurtTo: BTVC-SCD Date: Wednesday, March 17, 2010, 7:00 AM

Agnes,Did you monitor the temperature in the oven to make sure it stayed within range? The clear liquid is water of hydrolysis sometimes referred to as whey. There really shouldn't be much if any until you have chilled and cut into it. It is possible that it got too warm. If you are certain the temperature inside the oven during fermentation was correct, then everything is fine and it just might be because you used 2% milk. The 'whey' is normal, but not if there is excessive amounts.Amelia

From: agwarrior20 <agwarrior20@ yahoo.com>To: BTVC-SCD@yahoogroup s.comSent: Wed, March 17, 2010 2:49:30 AMSubject: First batch of yogurt

I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as starter (that was all I could find without sugar or flavors) and the oven light method. How is the yogurt supposed to look? My batch is almost at the 24 hour mark and I can see that it is turning into yogurt but there also is a lot of clear liquid around the edges. Is this normal or did I screw up?Thanks,Agnes

[Guest guest]

Yeah - it should be fine - I think it is more watery because of the 2% milk,as someone already said.MaraI tried to monitor it as close as possible, but between work, kids, dogs, etc. I don't know if I did a good enough job. When I took the temp it was 103 F. Can I just put the batch through cheese cloth to drain off the water part? How close to commercial yogurt should this taste? It has been over a year since I had commercial yogurt.Subject: Re: First batch of yogurtTo: BTVC-SCD Date: Wednesday, March 17, 2010, 7:00 AMAgnes,Did you monitor the temperature in the oven to make sure it stayed within range? The clear liquid is water of hydrolysis sometimes referred to as whey. There really shouldn't be much if any until you have chilled and cut into it. It is possible that it got too warm. If you are certain the temperature inside the oven during fermentation was correct, then everything is fine and it just might be because you used 2% milk. The 'whey' is normal, but not if there is excessive amounts.AmeliaFrom: agwarrior20 <agwarrior20@ yahoo.com>To: BTVC-SCD@yahoogroup s.comSent: Wed, March 17, 2010 2:49:30 AMSubject: First batch of yogurt I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as starter (that was all I could find without sugar or flavors) and the oven light method. How is the yogurt supposed to look? My batch is almost at the 24 hour mark and I can see that it is turning into yogurt but there also is a lot of clear liquid around the edges. Is this normal or did I screw up?Thanks,Agnes

[Guest guest]

Agnes,103F is a good temperature. You can drain off the water or you can stir it back in, it doesn't matter unless you know that the galactose (a type of naturally occurring form of sugar) bothers you--if that is the case, then drain it off. AmeliaTo: BTVC-SCD Sent: Wed,

March 17, 2010 12:53:45 PMSubject: Re: First batch of yogurt

I tried to monitor it as close as possible, but between work, kids, dogs, etc. I don't know if I did a good enough job. When I took the temp it was 103 F. Can I just put the batch through cheese cloth to drain off the water part? How close to commercial yogurt should this taste? It has been over a year since I had commercial yogurt.

From: Amelia Bhide <bhide_thehague@ yahoo.com>Subject: Re: First batch of yogurtTo: BTVC-SCD@yahoogroup s.comDate: Wednesday, March 17, 2010, 7:00 AM

Agnes,Did you monitor the temperature in the oven to make sure it stayed within range? The clear liquid is water of hydrolysis sometimes referred to as whey. There really shouldn't be much if any until you have chilled and cut into it. It is possible that it got too warm. If you are certain the temperature inside the oven during fermentation was correct, then everything is fine and it just might be because you used 2% milk. The 'whey' is normal, but not if there is excessive amounts.Amelia

From: agwarrior20 <agwarrior20@ yahoo.com>To: BTVC-SCD@yahoogroup s.comSent: Wed, March 17, 2010 2:49:30 AMSubject: First batch of yogurt

I just made my first ever batch of yogurt, I used 2% milk, greek yogurt as starter (that was all I could find without sugar or flavors) and the oven light method. How is the yogurt supposed to look? My batch is almost at the 24 hour mark and I can see that it is turning into yogurt but there also is a lot of clear liquid around the edges. Is this normal or did I screw up?Thanks,Agnes