Re: Yogurt failed, what happened?

[Guest guest]

That's what happens with cream. That used to be my favorite part! <g>

Yum.

It's because of the different viscosity levels of the milk and cream

component - so the fat rises.

How did it not taste right? What happened when you stirred it back

together?

Mara

> Hi all! I've been successful in making yogurt in the past. This time I

decided to do it half whole milk and half cream, both with the cream on the top.

I used Dannon plain for the starter, and used 8 oz. This morning, after

fermenting 24 hours and then sitting overnight in my fridge, I took the yogurt

out. It had a thick yellow " crust " and didn't taste right at all. Any guesses

as to what I did wrong???

>

> Off to the store to buy my normal milk and do it again!

>

> Pam

> www.newfoundsun.wordpress.com

>

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> ------------------------------------

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[Guest guest]

I have two questions? Did you buy the half and half or did you make it yourself?

I usually buy organic half and half (already pre-made) and use Dannon Plain for

a starter.

Did you try whipping the cream and milk before you added the yogurt starter?

I dunno...I might be wrong, but the yellow crusty stuff sounds like a lot like

" butter " ...although fermented butter... I might be wrong though.

[Guest guest]

This happened to me when I used unhomogenized (aka cream top) milk. I agree with

Mara - its probably the cream rising to the top similar to how it rises in the

bottle of milk. I thought it tasted weird as yogurt too. Just not used to it I

guess.

Anyhow, I tossed the top " crust " . I had no problems with the rest of the yogurt.

Take care,

Raj

SCD 1/2010

My SCD recipe blog: http://flipcookbook.com

>

> Hi all! I've been successful in making yogurt in the past. This time I

decided to do it half whole milk and half cream, both with the cream on the top.

I used Dannon plain for the starter, and used 8 oz. This morning, after

fermenting 24 hours and then sitting overnight in my fridge, I took the yogurt

out. It had a thick yellow " crust " and didn't taste right at all. Any guesses

as to what I did wrong???

>

> Off to the store to buy my normal milk and do it again!

>

> Pam

> www.newfoundsun.wordpress.com

>

[Guest guest]

Yes, I bought and used " cream top " milk and cream. As for the taste not being

right? I can't really explain it...maybe a little yeasty??? Anyway, I tried a

bite and threw the rest away. I went back to the store and bought my

Organic Valley Pasturized Whole Milk and a quart of their half and half, and

made a new batch today. That I KNOW will turn out...it's what I usually do!

Pam

> >

> > Hi all! I've been successful in making yogurt in the past. This time I

decided to do it half whole milk and half cream, both with the cream on the top.

I used Dannon plain for the starter, and used 8 oz. This morning, after

fermenting 24 hours and then sitting overnight in my fridge, I took the yogurt

out. It had a thick yellow " crust " and didn't taste right at all. Any guesses

as to what I did wrong???

> >

> > Off to the store to buy my normal milk and do it again!

> >

> > Pam

> > www.newfoundsun.wordpress.com

> >

>

[Guest guest]

When I make my yogurt with 's Creamery milk, half and half or heavy cream,

I get a layer of yellow on top too. They don't homogenize their milk so the fat

separates a lot. For me, that's a layer of fat on top. I find that yogurt made

with their milk is a lot less tart and is much creamier than the homogenized

stuff in the store.

My favorite yogurt treat is to eat that yummy layer of fat on top. In other

countries, like Turkey, they have a name for that and the kids fight over whose

going to eat it. (I dated a guy from Turkey and he told me about that.

Misty Kimble

CD - no meds

SCD - 2 + years

>

It had a thick yellow " crust " and didn't taste right at all. Any guesses as to

what I did wrong???

>

> Off to the store to buy my normal milk and do it again!

>

> Pam