Re: I made goat yogurt and it's runny

[Guest guest]

I use coffee filters for dripping. I think you should use 1/4 tsp starter for 2

quarts. Check the temperature of your yogurt part way through too. Goat milk

yogurt tends to overheat in a yogurt maker that would otherwise keep cow's milk

at the right temperature. I use a dimmer switch at a lower setting with mine

when doing goat's milk.

If you saved the liquidy yogurt, you can actually try using it again. Re-heat it

and let it cool then add starter. If it didn't culture properly the first time

you can try again with it.

Keep us posted, you will get this right!

Kat

(my yogurt tips - http://scdkatfood.blogspot.com/2008/04/scd-yogurt-tips.html)

>

> I just checked the dripping on my lunch hour, and sure enough, all of the

liquidy yogurt went right through the cheeseloth. How can this be? It didn't

leave any yogurt behind!

> What should I do now?

> Should I use more starter on the next batch? The starter I use says 1/8 tsp

per 2 quarts (the GI ProHealth stuff). But I think I saw somewhere (pecanbread

perhaps?) that someone uses 1/8 tsp for 1 quart.

> Maybe put down a triple layer of doubled up cheesecloth? Use a coffee filter

instead?

> I'm perplexed. And goat milk is so expensive!

>

> Caroline

>

>

> > Did all of the yogurt run through the cheesecloth? Goat yogurt will be a lot

more liquidy than cow's but it should be able to be dripped into thicker yogurt.

I drip 4 cups and get about 2 cups of thick goat yogurt.

>