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Yogurt failed, what happened?

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By Guest guest
in Health, Medicine and Natural Healing 10

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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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