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Discussion Starter · #1 ·
so, my second batch of raw milk yogurt tastes kind of yeasty-- i tried the method of out of the fridge onto a heating pad inside a thermal bag, but i guess my heating pad has an automatic shut off <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eyesroll.gif" style="border:0px solid;" title="roll"> so after 24 hrs when i went to check it it was cool. then i put it on top of the hot water heater (slightly warm) for another maybe 20 hours and now the top looks creamy and underneath seems part solid/creamy and part liquidy.... anyhow here's the thing, it tastes pretty *yeasty* is the only way i can describe it-- is there a chance that it wouldn't be good for us b/c of being out too long at variable temperatures or is it fine b/c of being raw milk to start out (tho the starter was reg pasteurized yogurt)? i just put it back on the hot water heater while i await any replies... but maybe i'll go take it off again <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/redface.gif" style="border:0px solid;" title="Embarrassment"> TIA!!
 

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Discussion Starter · #2 ·
never mind.... i stuck it in the fridge and dh reached behind it and the whole thing fell out and broke in a million little glass and yogurt pieces <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> ...and-- the granola i'd soaked and had been cooking smelling so good somehow got turned up to 225 and when i got home later it was burnt! sigh.... at least the bread turned out pretty good. even though i only soaked the grains and forgot to soak the flour. gotta try the no-knead....
 

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I'd like to know about this anyway. It has happened to me before, too. I thought it was strange that a bacterial cultured substance would grow yeast, but that is what is smelled like. Can yeast grow on/in yogurt, and is it safe to eat? Anybody know?
 

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I've had kefir had definite bread-yeasty smell and it's still good to eat though I prefer not to and I end up baking with it. I would assume that it's pretty much the same way with yogurt.
 
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