uh oh my yogurt flopped...

[bornthrifty]

I have made it in the crockpot before, I tried to tweek it last not but now it has flopped as a result


now this morning it is not yogurt, it has been on the counter since 6pm last night,



can I try again with the same milk?


or what can I do with this milk it is organic (pasturized) and pricey so I hate to waste it


thankyou for your help

 

[freemotion]

What do you think went wrong? What does it look and smell like? At the very least, you can bake with it. You may want to freeze it in portions. Or use it in shakes. Is it sour? Runny? Still milk?

 

[ohiofarmgirl]

was it too hot? not hot enough?? wasnt 'cooked' long enough??

baking with it would be swell - maybe pancakes? that takes a lot of milk (comparatively)

 

[bornthrifty]

too many variables to really know what I did wrong


I did the crockpot method which worked in the past


had heard that I could shorten the times and use less starter and acheive thicker yogurt


I used a milk I never used before and a starter I never used before

this with changed times makes it hard to pinpoint the prob





the milky stuff in the crockpot right now is just slightly thicker than milk but not yet thin yogurt



it has a slightly sour or yogurt smell, maybe the temp didn't stay warm enough or maybe the starter was bad



the prob is I used organic milk and organic yogurt as a starter so I have about 7 dollars in this dumb batch and hate to waste it


has anyone ever just used this sort of remain and heated it up again and tried it a second time for yogurt? is it possible that would work ?

 

[ohiofarmgirl]

if it kinda smells like yogurt i'd totally keep it cooking. just keep an eye on the temp and adjust as necessary. mine has a 'keep warm setting' that usually works pretty good provided i start with the correct temp.

i've had yogurt that took longer to set up for who knows why.

also you can:

* strain the yogurt thru cheesecloth to make it thicker
* add a bit of powdered milk to thicken

or you can just enjoy it runny like i do


good luck!!

 

[mrs.puff]

You could also just use it like buttermilk. Like buttermilk pancakes and such.

 

[me&thegals]

Mrs Puff--Good to see you again!

I agree with Mrs. P. You could also use in smoothies. I have a recipe that calls for just buttermilk, strawberries and honey.

It's so disgusting to lose a whole batch like that, so good luck redeeming it.

 

[dragonlaurel]

Any tips for a newbie? I haven't done it before cause I don"t have a thermometer. Any other way to now when the temp is right?
I plan on starting to make yogurt next week.

 

[me&thegals]

Any tips for a newbie? I haven't done it before cause I don"t have a thermometer. Any other way to now when the temp is right?
I plan on starting to make yogurt next week.

I'd just fork out $2 for a cheap thermometer. Otherwise, the milk is about the temp where it would be uncomfortable to leave your finger submerged in it for more than, let's say, about 10 seconds.

 

[freemotion]

If you are fortunate enough to have access to raw milk, you want to keep the temp no higher than 110, to preserve the healthful enzymes. If not, go to 118. Raw milk will make runny yogurt. Thick yogurt is a modern phenomena, and it gets thicker and thicker as the years go by. They have to add all kinds of stuff to get it so thick, which the public wants. They don't have to label powdered milk, just milk.

I suspect you make your own for health benefits, hence the expensive ingredients....so skip the powdered milk. You could also let it go longer for a thicker product, even 24 hours, but it will be more sour as the acidity continues to build up. It is that acidity that protects it from "bad" bacteria in the incubating environment.