Re: Yogurt texture

[Guest guest]

Have you poked it? Is it alive? <g>Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd though. What kind of milk did you use? And starter? Maybe if you told us exactly what you did through the whole process we could figure it out. Peace =)Alyssa 15 yoUC April 2008, dx Sept 2008SCD June 2009 (restarted)Chinese Herbs (not legal but helping!)

[Guest guest]

At 11:55 AM 2/12/2010, you wrote:

My yogurt is particularly thick,

and has a good flavor, but it's texture is a little odd. It's sort of

slimy, forming long strands whenever you pull a spoonful away from it.

Any ideas as to how to fix that in future batches?

How very odd. I don't think I've ever seen that. Hmm, I think I'd go with

Mara. Have you poked it? Is it alive?

Well, actually, yes, it should be alive.... all the good bacteria and

everything. But I wouldn't expect it to be slimy. Did you put anything in

other than the pasteurized, cooled milk and the yogurt starter? What was

the sell-by date on your milk?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

[Guest guest]

The more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Another question.Did you sterilize all the equipment before use?MaraThe more I think about that, the more I think chuck it. Or use it strictly to cook with - making sure that it has beenheated high enough so that all the bacteria and whatever else is there, has died. Strings in yogurt means something else is in it. Like, you'llsee strings from the yeast and gluten when you are makingbread. Which is a good thing in bread, but who knows whatis going on in the yogurt? You didn't use raw milk, did you? MaraAt 11:55 AM 2/12/2010, you wrote:My yogurt is particularly thick, and has a good flavor, but it's texture is a little odd. It's sort of slimy, forming long strands whenever you pull a spoonful away from it. Any ideas as to how to fix that in future batches?How very odd. I don't think I've ever seen that. Hmm, I think I'd go with Mara. Have you poked it? Is it alive?Well, actually, yes, it should be alive.... all the good bacteria and everything. But I wouldn't expect it to be slimy. Did you put anything in other than the pasteurized, cooled milk and the yogurt starter? What was the sell-by date on your milk?— Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund

[Guest guest]

Hah! Isn't it supposed to be alive?

Here's my process:

Bring 1L whole milk to boil. Cover, turn off heat, wait for temp to settle

below 110F (come back in a few hours). Take out 1/4c of starter yogurt (I'm

using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to that FAGE

Total stuff in the states), and mix with 1/2c of my milk. Drop that paste into

the yogurt maker, dump the rest of the milk into the yogurt maker, and let sit

for 24 hours. I've had to lower the temperature of my yogurt maker

SIGNIFICANTLY, because it kept reaching 130F at the bottom of the container (I

have a Thermopen themometer, so I can see the exact temperature wherever I want

to check it instead of just an average temperature. Originally I had a few hot

areas at 130F and a few cooler areas around 110F. Now my hotspots are ~110 and

my cooler spots around 90F.)

I suspect I have to try a new brand of starter, although the last time I did

that the yogurt was not nearly as good, flavor-wise..

>

> > Have you poked it? Is it alive? <g>

>

>

> Lol =D That made me laugh Mara =) Stringy yogurt does sound rather odd

> though. What kind of milk did you use? And starter? Maybe if you told

> us exactly what you did through the whole process we could figure it

> out.

>

> Peace =)

> Alyssa 15 yo

> UC April 2008, dx Sept 2008

> SCD June 2009 (restarted)

> Chinese Herbs (not legal but helping!)

>

[Guest guest]

At 03:16 AM 2/13/2010, you wrote:

Take out 1/4c of starter yogurt

(I'm using Greek 10% fat strained cowsmilk yogurt, roughly equivalent to

that FAGE Total stuff in the states), and mix with 1/2c of my milk. Drop

that paste into the yogurt maker, dump the rest of the milk into the

yogurt maker, and let sit for 24 hours.

Well, first of all, I wouldn't " dump the rest of the milk in "

and let it sit without mixing. I typically place the starter in the

yogurt maker, then add milk a few tablespoons at a time until it's

thin-liquid, then add the rest of the milk and stir vigorously for a

couple minutes before covering it and letting the yogurt fairies get on

with their job in the yogurt maker.

What kind of yogurt maker are you using?

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund