06-19-2009, 04:12 AM
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Join Date: Oct 2008
Location: Kaukauna, WI
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So, I've made raw milk yogurt a few times now, and the 1st couple it turned out good, but the last 2 times, it ended up really grainy, especially after I strained it a little.
I'm using plain whole milk yogurt (stonyfields) for the starter, and incubating it for about 10-12 hrs overnight in a cooler with a little hot water in the bottom, along with a couple jars of really hot water. It stays warm all night, and I don't move it or anything...? Am I doing something wrong?
How do you mamas make yogurt?
I've heard of using a heating pad, but I'm not sure exactly how you do it...if someone could explain that would be awesome
Also, is there any way of re-using your raw milk yogurt for the starter for the next batch? I've heard that you shouldn't becuase the raw milk enzymes and stuff compete with the yogurt culture and weaken it, if its re-used too many times.