Guest guest Posted January 14, 2007 Report Share Posted January 14, 2007 HI -- I have been making goat milk yogurt for my daughter for about 5 months. About two months ago, I started to find that my yogurt was " seperating " right before I was putting into the fridge. Basically, it is more watery and not a single consistent look. The end result seems curdled. I have reviewed all my steps and cant understand where I am going wrong -- does anyone have any ideas on what I might be doing wrong?? I am using the Eurocuisine yogurt maker and SCD legal starter and fresh organic goal milk. Any help appreciated R Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2007 Report Share Posted January 14, 2007 R... Has your milk source changed from the original one? Or has what they're feeding them changed? You've used the same starter all this time? I can't think of much to suggest except this.... My Yogourmet user's manual has a trouble shooting guide. I'm copying one part here: <<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. >> *************** We can't do anything about the long incubation time.... since SCD yogurt has to be incubated longer than what any of the standard yogurt making instructions will say, but you can double check on the other two points. Thermometers are often inaccurate, so you might want to check yours out. Who knows? Maybe it's been dropped? Be extra cautious about mixing in your starter. I remove a bit of the cooled milk into a separate plastic cup, add the powdered starter and stir, stir, stir. Then, add a bit more milk to that and stir more. Finally, I add the stirred mixture back to the big vat of milk and stir gently for about a full two minutes (probably longer than necessary, but I want to make sure). I'm not familiar with your yogurt maker, so I don't know if it could have anything to do with that. Patti Yogurt seperating! Help HI -- I have been making goat milk yogurt for my daughter for about 5 months. About two months ago, I started to find that my yogurt was " seperating " right before I was putting into the fridge. Basically, it is more watery and not a single consistent look. The end result seems curdled. I have reviewed all my steps and cant understand where I am going wrong -- does anyone have any ideas on what I might be doing wrong?? I am using the Eurocuisine yogurt maker and SCD legal starter and fresh organic goal milk. Any help appreciated R Quote Link to comment Share on other sites More sharing options...
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