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.You know, I guess I hadn't differentiated sufficiently between sour and tart. But you are right about this. I made some yogurt a few weeks back, and I was in a rush, because I wanted to put it up before the vets, and so I didn't let it cool as much as I do - and that yogurt was sour.But what I really like is tart, not sour. This is probably worth keeping in mind, though, for culinary purposes, if you want, say, to achieve a different taste. Mara