2 batches of runny yogurt?

[Javamama]

edit: DOH! I didn't think to run a search here first. I'm looking for answers, don't get annoyed with me


I don't know what is going on. The last 2 batches I made did not set up. I used the same whole milk as always and brand new cultures out of 2 different little single serving size cups of Greek style yogurt.
The first time I thought I killed the culture because my milk might have been too hot (I scald because it's not raw milk). The second time I was much more careful and still got the same result. I decided to stir it up and let it go for awhile longer. It had some clumps and tasted right. I was just weird - I have never had a problem before.
Maybe the environment I had it in was too warm?

 

[TanksHill]

I am not an expert at all. Could the milk possibly be to hot when you are adding the culture to it? I know my little yogurt thermometer thing has a cool off temp. Then you mix a bit of milk with starter them poor it back into the rest of the milk.

Just an idea.

gina

 

[Javamama]

Gina - re: the milk too hot - I said that I don't think it was the problem the second time. I'm wondering if the milk has changed a little since everything is greening up now. I know this milk is from grass fed cows when the grass is available.

It still hasn't thickened up and seems grainy now. Guess I'll just strain it again. I'll end up with about a cup of thick yogurt from a half gallon of milk That's an expensive cup of yogurt. I don't need the nearly 2 quarts of whey, so the chickens will get it.

 

[patandchickens]

So is this privately-produced milk, not from a big dairy? Any chance there have been antibiotics used, e.g. for mastitis or anything like that?

Pat

 

[Javamama]

Not private, but a small-ish dairy doing things organically, but without certification. They are pretty passionate about their milk quality, so I wouldn't think antibiotics were being used. They pasteurize, but not ultra. Milk is shipped out to stores same day.
I'm leaning toward cow's diet or unlucky bad cultures. I couldn't find the regular brand I use - Stoneyfield. I usually get a nice thick yogurt from it, with very little whey.
I'll have to find another Stoneyfield and give it another shot. If it doesn't turnout, then I can blame the milk.

 

[miss_thenorth]

If you want to use up that whey,--mix up a batch of pancakes-- I often use it as the only liquid when making pancakes(if I have enough of it). They are very good that way.

 

[Javamama]

Ooohhh, never thought of that MTN - pancakes! Just sub the whey for the milk. Hmm, I could probably even use the thin yogurt as it is. I have been making whole wheat - oatmeal - banana pancakes that my family really likes. By golly, it won't be a waste after all! I wasn't thinking!

May as well give the recipe:


Ingredients

* 1 cup uncooked rolled oats
* 1 cup whole wheat flour
* 3/4 cup all-purpose flour (can use all whole wheat, but this makes it lighter)
* 1/4 cup brown sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 cups milk
* 2 tablespoons vegetable oil (I usually forget the oil )
* 1 teaspoon vanilla extract
* 2 bananas, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

 

[Iceblink]

Often 'greek style' yogurt is strained anyway, which makes me think it may be runny to start out with, which (in my totally inexpert opinion) might result in a runny yogurt?

Just a guess......

 

[Javamama]

I know Greek yogurt is strained and that's not the result I expect. But neither is thick milk. Mine usually turns out pretty darn thick, much better than say Dannon or yoplait - it's not pourable.
Anyway, forget it. Just chalk it up as a fluke.

 

[ohiofarmgirl]

wow look at those pancakes! ok i know what we are having tomorrow (already had bfast today)

yogurt may have been a fluke.. maybe it needed to go longer, maybe the temp wasnt held accurately, or like you said... bad starter, weird conditions, wind blowing from the southwest, moon in the wrong phase....

;-)