Guest guest Posted May 13, 2011 Report Share Posted May 13, 2011 I'm not clear what the problem is? If you put yogurt into cooled, sterile milk, you should get yogurt? There shouldn't be any competition in boiled milk. On Fri, May 13, 2011 at 7:07 PM, karin_aspiraling <aspiraling@...>wrote: > Oh, wise ones...I do hope you have some suggestions for me... > > In a failed attempt at multitasking three milk ferment projects, paying my > bills, and getting the ducks in bed, I inadvertently put 12 Tablespoons of > yogurt {as starter} into my half gallon of {cooled} boiled milk. It was > intended to be yogurt, but clearly the little dudes will not like all the > competition. So, I've got the concoction in an insulated and heated cooler > as if it's the yogurt, but wondering if there is a reasonable way to salvage > this little debacle...Will it clabber? Is there something else I can do? > > Thanks so much~you guys are amazing. > > Karin > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2011 Report Share Posted May 14, 2011 Sounds like how I make my yogurt. I heat up to 118, put in 2-4 tbs yogurt per quart, and incubate in a cooler for 3.5 hours. Long as your incubation is between 100 and 118 then it should turn to yogurt. I have found it unnecessary to boil my pastuerized milk - it's already been heated once, I just make sure its a fresh gallon. But since you boiled it you should have even less worries as long as the incubation temp is correct to get those little yogurt buggers eating. Quote Link to comment Share on other sites More sharing options...
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