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Discussion Starter · #1 ·
Hi there,<br><br>
I need some help with making yogurt. My initial try didn't work out.<br><br>
I used the recipe from NT. I used organic, non-homogenized but pasteurized pasture-raised goat's milk. We cannot get raw milk here. It's illegal and farmers in the area aren't willing to risk the fines or confiscation of their equipment for it. So, getting raw milk is not an option.<br><br>
I heated the milk to the temp in the recipe (180F), let it cool to 110F and then added the culture. For a culture, I used 1/2c of a plain, non homogenized, organic full fat supposedly good brand commercial yogurt. I put the mixture into the oven at 150F and made sure the temp was consistent. I have a thermometer in the oven.<br><br>
It was in for 12 hours.<br><br>
This morning when I took it out, it's a mess of lots of whey with bits of coagulated milk (almost cottage cheese like) floating in it. It smells sour. Was the culture no good or was the oven off?<br><br>
Thanks. Any help appreciated...
 

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afaicr anything over 120 will kill off the colony. i think your bugs got too warm <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"><br><br>
in the oven i usually shoot for 110.
 

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Discussion Starter · #3 ·
That's what I was thinking, but the temps are what she listed in the recipe.<br><br>
I did think the oven was too warm, and the temp for adding the culture to the milk was too. She says 110F, but on the back of a freeze dried culture package I bought, it says to add the culture to milk that is about 72F (after being heated first).<br><br>
So, I'll try it again with a different culture, cooler milk, and cooler oven.<br><br>
Thanks.
 

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Now that is a fatal typo in her book. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
I heat the milk to 180 and let cool to 110 before adding the culture but then I pour it into a mason jar put the lid on loose and wrap it up with towels and leave it on the counter for atleast 12 hours... better if longer like 18'ish.
 
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