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Yogourt disaster
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Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Fri Aug 19, 05 10:24 am    Post subject: Yogourt disaster Reply with quote
    

I tried to make yogourt last night but it didn't work. I did everything correctly (afaik) but it was still just sour milk this morning. I used cows milk yogourt as a starter but goats milk. Would that be the problem do you think?
I'm thinking about buying a yogourt maker - would it be easier to get right than the thermos method?

jema
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Joined: 28 Oct 2004
Posts: 28098
Location: escaped from Swindon
PostPosted: Fri Aug 19, 05 10:28 am    Post subject: Reply with quote
    

Have just had a look at our yoghurt making article and I wonder if the babies bottle reference is a problem? That implies to me a cooler starting point than I would use.

Do you know what sort of temperature you started at?

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Fri Aug 19, 05 10:29 am    Post subject: Reply with quote
    

Slightly warmer than blood temp I think

jema
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PostPosted: Fri Aug 19, 05 10:53 am    Post subject: Reply with quote
    

Did the starter say it was "live"?

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Fri Aug 19, 05 11:03 am    Post subject: Reply with quote
    

It was just a pot of morrisons yogort which listed live cultures on the ingredients list. Should I have bought a special one?

jema
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Joined: 28 Oct 2004
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PostPosted: Fri Aug 19, 05 11:20 am    Post subject: Reply with quote
    

stacey_guthrie wrote:
It was just a pot of morrisons yogort which listed live cultures on the ingredients list. Should I have bought a special one?


I am clutching at straws. I have not had a problem, but then I always buy an organic live yoghurt as a starter, albeit from Morrisons for my last batch.

Gertie



Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire
PostPosted: Fri Aug 19, 05 4:54 pm    Post subject: Reply with quote
    

Hi stacey - I've just recently bought a yoghurt maker (from Ascotts) and it isnt always spot on - as Jema says you need a live yoghurt starter to make your yoghurt - Ive always used a live yoghurt but if Ive not got the temp. of the milk right (er, probably cos I don't have a thermometer )it hasnt really *taken*.

If you are thinking of buying a yoghurt maker try Ascotts (www.ascotts.biz) or Lakeland do a couple.

Let us know how you get on

tahir



Joined: 28 Oct 2004
Posts: 45389
Location: Essex
PostPosted: Fri Aug 19, 05 4:59 pm    Post subject: Reply with quote
    

Gertie wrote:
Ive always used a live yoghurt but if Ive not got the temp. of the milk right (er, probably cos I don't have a thermometer )it hasnt really *taken*


I didn't think temparature was that critical, mum's never used a thermometer but I've never known her yog to turn out dodgy

She boils her milk puts it in an stoneware/china pot, lets it cool to warmish mixes her starter in and then shoves it in the airing cupboard overnight.

Never tried it myself though.

jema
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Posts: 28098
Location: escaped from Swindon
PostPosted: Fri Aug 19, 05 6:11 pm    Post subject: Reply with quote
    

Off hand i never leave as long as over night, but i'm not going to argue with Tahirs mum

Treacodactyl
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Joined: 28 Oct 2004
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Location: Jumping on the bandwagon of opportunism
PostPosted: Fri Aug 19, 05 6:20 pm    Post subject: Reply with quote
    

We've found some live yoghurts tend to be better than others as a starter, Danone Bio something or other plain live yoghurt (squat little pot apparently) is the best we've found.

Rosemary Judy



Joined: 08 Aug 2005
Posts: 1215
Location: East Midlands
PostPosted: Fri Aug 19, 05 9:09 pm    Post subject: Reply with quote
    

Every now and again it can just not work for no known reason

Try again.

The only thing I can think is that the milk was too hot and actually killed the bacteria. Too cool is better than too hot.

Gertie



Joined: 08 Jan 2005
Posts: 1638
Location: Yorkshire
PostPosted: Sat Aug 20, 05 9:24 am    Post subject: Reply with quote
    

tahir wrote:
Gertie wrote:
Ive always used a live yoghurt but if Ive not got the temp. of the milk right (er, probably cos I don't have a thermometer )it hasnt really *taken*


I didn't think temparature was that critical, mum's never used a thermometer but I've never known her yog to turn out dodgy

She boils her milk puts it in an stoneware/china pot, lets it cool to warmish mixes her starter in and then shoves it in the airing cupboard overnight.

Never tried it myself though.


Awww, I thought it was because the milk was too cool that the yoghurt had not developed.

Treacodactyl
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Joined: 28 Oct 2004
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PostPosted: Sat Aug 20, 05 9:34 am    Post subject: Reply with quote
    

We quite often use organic UHT milk in a yoghurt maker, that way there's no need to boil the milk. We have found in the warmer months it can just be addd to a starter and place in the maker but when it's cold the temperature doesn't seem to get hot enough and we get poor results so we warm the milk a little. So, we've found temperature can affect the results as well.

Stacey



Joined: 18 Jul 2005
Posts: 8380
Location: Kernow
PostPosted: Sat Aug 20, 05 9:42 am    Post subject: Reply with quote
    

Why does the milk have to be boiled? Our milk is straight from the goat and therefore not pasteurised, would that have an effect on the yogurt not going thick? Maybe I should boil it longer?

ButteryHOLsomeness



Joined: 03 Apr 2005
Posts: 770

PostPosted: Sat Aug 20, 05 3:41 pm    Post subject: Reply with quote
    

you can take what's left behind of your botched batch, place a bowl in your airing cupboard then lay a piece of muslin cloth over the bowl, pour the semi yogurt/sour milk into the muslin and tie it up so it hangs over the bowl.

the liquid will drain off and the solid parts will become more solid and you will basically have a sort of soft cheese that's not too bad. you can add a touch of salt to the mix before hanging it up, just make sure the airing cupboard is at least a bit warm or i don't think it will set very well. we just hung ours up overnight and had nice cheese in the morning

i haven't made yogurt at home for ages so i can't help you with the specifics there, sorry!

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