|
Yogurt Not Thickening
Hi,
My yogurt recipe calls for instant dry milk - or it says something about 3 tablespoons and 1/2 tablespoon non-dry milk.
Can you please clarify.
My last batch made with yogurt from a commercial batch did not gel. So I bought the freeze dried starter but haven't used it.
I also mixed goat and regular milk. Any suggestions.
Arlene
Hi Arlene,
You can either use powdered milk in either instant or non-instant forms. The instant uses more powder but dissolves easier in water. The non-instant uses less, is less expensive, but is harder to mix into water.
Here are some reasons for yogurt not setting up:
Yogurt doesn't thicken
milk too hot or cool when starter added (make sure milk temperature is 105 to 110-degrees F. before adding starter)
didn't add enough starter (add 3 tablespoons starter per quart of milk)
incubating temperature too low or too high (incubate at 105 to 115 degrees F. Incubate longer; though it will be tart, it will eventually set up)
yogurt mixture moved or disturbed during incubation (place in a location where it can't be disturbed)
starter too old; inactive (use fresh starter on your next batch; be sure it contains live active cultures)
Happy Cook'n,
Desi
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
|
|
