Guest guest Posted November 6, 2001 Report Share Posted November 6, 2001 Does anyone know a good home made yogurt recipe? My daughter has been asking for it a lot lately. Thanks Holly in MT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 Hi, Just wanted to let you know that I too get grainy yogurt in the center bottom of my yogurt container. I don't know why, because I mix it very good before fermenting it. It is just a little amount that is grainy - I just throw that bit out. If you ever find out why this is happening, please let me know! Thanks! Belle robin wrote: A couple things regarding yogurt. I've made whole cream yogurt twice now, and it doesn't seem nearly as tart as the whole milk yogurt. It's much more like sour cream, and maybe not even quite as sour as that. Is it turning out all right? Also, I continue to have the grainy yogurt near the bottom of my yogurt container when it's finished. I seriously doubt that I am not thoroughly mixing it every time since I've never had this problem before. I'm thinking that it has more to do with the new bottle of starter. It was one of those from GI Pro Health that arrived warm. My sister-in-law also had this happen, and threw it out this week because her yogurt kept spoiling quickly after being ready. It would get red streaks in it. Anyone ever seen this before? I remember at least one person on the list posting about being concerned about their starter arriving warm from GI Pro Health. Has anyone else had any problems with their yogurt recently? Meleah scd 05/06 iel 3.5yrs. asd, Ethan 5yrs., Mark 18mths., both nt Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 Belle and Meleah, There are several reasons why you can get the grainy texture, according to my Yogourmet instructions.... Here's a clip: " If the yogurt does not appear to possess an even texture (that is if liquid forms, or if it has a granular texture): a) The milk was a little too hot when the milk-starter mixture was added to it. The incubation period was too long. c) The starter and milk have not been properly mixed. " *** I am wondering if, when you use a higher fat milk, there is not as much lactose to be eaten up by the culture.... and that effects the outcome after 24 hrs? In other words, I wonder if a " too long " incubation time (according to Yogourmet) sort of depends on the fat ratio of the milk you used? I'm just not sure. Of course, it certainly still could be something to do with whether or not the starter was fully intact and alive. And, I know Meleah, you were not using Yogourmet/Lyosan starter.... so not sure if the above info would apply. Patti Re: Yogurt Hi, Just wanted to let you know that I too get grainy yogurt in the center bottom of my yogurt container. I don't know why, because I mix it very good before fermenting it. It is just a little amount that is grainy - I just throw that bit out. If you ever find out why this is happening, please let me know! Thanks! Belle robin wrote: A couple things regarding yogurt. I've made whole cream yogurt twice now, and it doesn't seem nearly as tart as the whole milk yogurt. It's much more like sour cream, and maybe not even quite as sour as that. Is it turning out all right? Also, I continue to have the grainy yogurt near the bottom of my yogurt container when it's finished. Recent Activity a.. 26New Members b.. 2New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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