I currently have a new lot sitting in the bowl waiting to reduce down to 37 degrees. I bought the same yoghurt as Judy and full cream milk. Also have done full amount this time (2 litres), just covering all the bases. If it doesn't work this time, then it's obviously something I'm doing wrong, will post back tonight after the 5 hours are up. QuoteHow did your yogurt turn out this time. I have had the "slimy" experience. It is usually because I didn't use the correct kind of yogurt for my starter... I "thought" or, rather "hoped" what I found, or had would work. It has to be a yogurt that has ONLY milk solids, and yogurt culture in the ingredients. No gelatin, nothing else... or it just doesn't seem to make good thick yogurt. I have never had to wrap my thermo- bowl in a blanket, but I do use the thermo bowl. If you don't have one, my friends have just used a heavy pot with a lid, and set it in a warm corner of the kitchen over night... and like a thermous, you could pour really hot water in it, and dry it out completely, so it is already warm when you pour the 37 degree yogurt into it for the 5 hours (or over night). I also do not take it out of that thermo bowl when I refrigerate it. I believe it is important to keep it in the same original dish that it has started setting in to complete the cycle. Put it in the fridge to set up, and you should get beautiful, thick yogurt... but don't give up! It is worth the trying!
How did your yogurt turn out this time. I have had the "slimy" experience. It is usually because I didn't use the correct kind of yogurt for my starter... I "thought" or, rather "hoped" what I found, or had would work. It has to be a yogurt that has ONLY milk solids, and yogurt culture in the ingredients. No gelatin, nothing else... or it just doesn't seem to make good thick yogurt. I have never had to wrap my thermo- bowl in a blanket, but I do use the thermo bowl. If you don't have one, my friends have just used a heavy pot with a lid, and set it in a warm corner of the kitchen over night... and like a thermous, you could pour really hot water in it, and dry it out completely, so it is already warm when you pour the 37 degree yogurt into it for the 5 hours (or over night). I also do not take it out of that thermo bowl when I refrigerate it. I believe it is important to keep it in the same original dish that it has started setting in to complete the cycle. Put it in the fridge to set up, and you should get beautiful, thick yogurt... but don't give up! It is worth the trying!
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Topic: Valerie's Yoghurt & Yoghurt Cheese (Read 196129 times)