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What milk products have I created here???

post #1 of 7
6/14/09 at 10:47pm
Thread Starter 
I had my first attempt at making yogurt today. I started with raw milk and had it warm up to room temperature. I then added my store bought yogurt per the directions that came with the maker and had it incubate for 20 hours. The directions said that if you didn't want to have to warm it to 180 degrees first, that you could do it this way and just incubate twice as long as recommended (8-10 hours). Then I refrigerated it for 7 hours.

When I pulled it out, I definitely did not find yogurt. It was a solid, gelatinous mass at the top and bottom of each container, and a cloudy liquid in the middle. What in the world did I make??? And better yet, how do I get yogurt instead next time?
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post #2 of 7
6/15/09 at 9:50am
Thread Starter 
No one knows? Is it curds and whey? :
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post #3 of 7
6/15/09 at 1:07pm
Chances are good that you have yogurt and whey. If you inoculated it with yogurt, then it solidified, then it's yogurt.

You can either drain off the whey and use it for lacto-fermenting (or dump it) to get thick yogurt or you can stir it back in to get a thinner yogurt.

Curds and whey have a very different texture... more like cottage cheese.
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post #4 of 7
6/15/09 at 8:39pm
I'm making yogurt for the first time right now......my book said that if you cook it too long it will separate and can't be saved. Maybe try 10 hours instead? I understand that you don't want to heat the raw milk though......
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post #5 of 7
6/15/09 at 8:47pm
Saw this on new posts.

No idea as I've never made yogurt before but maybe try a different way? I'm waiting to try this one.
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post #6 of 7
6/15/09 at 10:14pm
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Quote:
my book said that if you cook it too long it will separate and can't be saved.
Hmmmm... maybe I'll have to try the minimum and then add more time if I need to.
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post #7 of 7
6/15/09 at 11:20pm
Quote:
Originally Posted by lotus.blossom View Post
I'm making yogurt for the first time right now......my book said that if you cook it too long it will separate and can't be saved. Maybe try 10 hours instead? I understand that you don't want to heat the raw milk though......
I used to ferment my yogurt for 24 hours when I was still making it. The longer you ferment it, the thicker and tangier it will get.
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