OT - how my yogurt came out

poet_kelly
on 1/19/12 9:46 am, edited 1/19/12 9:54 am - OH
I made two jars and one turned out great.  Creamy, reasonably thick, etc.  The other is smooth, not lumpy at all, but runny.  Like those kids' drinkable yogurt things, I would say.  I have no clue why one turned out better than the other because I made them both the exact same way.  And I am sure they were both kept at the same temp because they were sitting right next to each other.

I'm gonna try straining the runny one tomorrow and see if that makes it better.

And I'm gonna make a few more jars, since at least one turned out good, because I still have almost half a gallon of milk left and I pick up more Sunday.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

Blondie76
on 1/19/12 10:00 am - AL
Did you make two separate batches or just one? I've had batches that came out runny vs thicker ones but never two consistencies from one batch.
poet_kelly
on 1/19/12 10:01 am - OH
Well, I made two jars of yogurt, but made them at the same time and as far as I know, did everything the same.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

Blondie76
on 1/19/12 10:38 am - AL
What's your recipe?
poet_kelly
on 1/19/12 10:43 am - OH
Heat three cups of milk to 180 degrees, slowly, stirring a lot.

Put two tablespoons plain yogurt (as a starter) in the bottom of each of two pint sized mason jars.

Cool the mil****il it's still warm but cool enough that you can stick your finger in it (I know, precise, huh?).  Pour it into the jars. 

Put the lids on the jars and shake well.

Take the lids off the jars.  Keep the jars about about 115 degrees for four hours.  (To do this, I stood them in a pan of ho****er.  I tested the temp with a thermomenter every 15-20 minutes and added more ho****er as needed so it did not cool off too much.)

Then put the lids back on the jars and put them in the fridge to chill for eight hours.  Don't shake, don't stir, don't disturb them at all during that time.

Then stir.  And eat.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

msromagnola
on 1/20/12 2:35 am

I like your signature about not being an expert nor playing one on tv!  Ha!

So, neither am I a yogurt expert - but I think the reason to raise the milk to 180 is to pasteurize the milk - basically, to kill any bacteria present that will compete with or kill the yogurt bacteria - then cooling it is, again, to lower the temp not to kill the yogurt bacteria when you add it - then keeping the temp at a raised temp for a few hours is to allow the yogurt culture to grow in its best environment.  I never have seen the last phase as that precise - like you mentioned checking it every 15 to 20 minutes.

I do mine at night, bring it to 180, cool it, add the yogurt, put it in a jar - then I sit it in the oven -off - but with the oven light turned on.  The oven light generates a little heat.  I leave it overnight and then refrigerate the whole next day before I eat it.  It's a little less labor intensive.

    

MSROMAGNOLA
littleskie
on 1/19/12 11:19 am - freeport, TX
RNY on 08/19/09 with
So glad at least one turned out good. My only guess as to why the other didn't is probably the bacteria didn't multiply enough. The yogurt you used as a starter, did it have gelatin in it? Not sure if it makes a difference, but maybe it does.
            


Met my first goal, met my second goal, met my surgeons goal. Now I have a new goal!
    
poet_kelly
on 1/19/12 11:20 am - OH
I dunno.  It was plain Oikos Greek yogurt.

View more of my photos at ObesityHelp.com          Kelly

Please note: I AM NOT A DOCTOR.  If you want medical advice, talk to your doctor.  Whatever I post, there is probably some surgeon or other health care provider somewhere that disagrees with me.  If you want to know what your surgeon thinks, then ask him or her.    Check out my blog.

 

msromagnola
on 1/20/12 2:27 am
You know, the cultures are kind of finicky.    There could have been a tiny bit of a competing bacteria in the jar that didn't turn out thick which killed the live culture of the yogurt - try running your jars through boiling water before adding your milk/yogurt.  Also, it could have been as simple as you didn't stir well and there were more cultures in the first jar.  Who knows?  Add some non-fat powdered milk - to increase the thickness and protein.  Stir very well or the texture will turn you off - it does me if I get in a hurry and don't completely melt the powder. 

Lots of people talk about straining, but for me it's just too messy and too much trouble.  I prefer to add the powdered milk to thicken it.
    

MSROMAGNOLA
deborahgalek31
on 1/19/12 6:54 pm
I do mine in the crock pot...it's pretty consistant every time I make it.

8 cups milk in the crock pot.  Put on low for 2.5 hours.
Turn off crock pot and let sit for 3 hours
In a bowl, mix 1 cup plain yogurt, 2 cups of crock pot milk, and a package of plain gelatin...whisk it up good.
Pour slowly back into the crock pot, mixing as you pour.
Cover the pot with the lid.  Wrap a towel around it and let sit for 8 hours or overnight.
This will give you regular yogurt...if you want greek, after the 8 hours, strain it through coffee filters for 2 hours.
I just made some with goat milk mixed in with the cows milk...it's OK, but I probably won't do it again.
    

Live Long and Prosper  \ V / ,
Debbie
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