Now, thermophilic yogurt is cultured at a higher temperature than its mesophilic counterpart. Because I use the honey is it still ok to reprocess? Troubleshoot problems here! At the time I was experienced with cow's milk (pastuerized) yogurt, so I used the same technique, and it wouldn't set. I am separating my failed yogurt to get ricotta but it tastes bitter…is it bad?? Thanks for any insight. Hi I was wondering if anyone can help me out here. Too little and it will not ferment. RSS Feed. [...], My yogurt came out really runny. This should work and you don't have to waste the milk-yogurt I make my yogurt all the time in my MEC pure clay pot the results are consistent each time. The liquid is whey and what looks like curds is the yogurt. The yogurt starter I used was frozen…I did thaw out my starter in the microwave under defrost setting. I hate waste.

I didn't put a heating pad under the crockpot on med low this time like I did the first time. It thickened but nothing like it did the first time I did this. A sure way to fix runny yogurt is to strain it as if you were making yogurt cheese. Leave in the microwave. [...] The Ricotta was actually the result of a failed attempt to make yogurt. You can also pour the whey off and you'll have a thicker yogurt. 2 things you can do: freeze it in appropriately sized jars, and use it to stand in for the liquid in baking, in pancakes, bread, cake batter; etc.

You can use these HTML tags: STRONG, A, BLOCKQUOTE, CODE. For me, five hours is my sweet spot. Too cool and the yogurt will not ferment properly and too hot the yogurt will ferment very fast, will not develop enough flavor, and you risk losing your culture to the excessive heat. To make ricotta simply pour your curds and whey into a strainer lined with a cheese cloth.  Allow to drain overnight in the refrigerator.  And the next day you will have a delicious ricotta. From someone who has been making homemade yogurt for over 10 years, both raw and just-like-the-store, there are multiple options to fix any yogurt-making issue. The yogurt maker (or alternative method) is not maintaining the correct temperature.

If after 12 hours your yogurt is still the consistency of milk, this means that it wasn’t kept warm enough during the incubation. Sometimes a sauce will break no matter how attentive you are to its whims and needs. Good luck! Have you tried to make yogurt and had it fail?  You’ve followed all the directions and heated and cooled it to the right temperatures, and yet its still a milky mess after the set incubation time.  Or worse yet, its somehow been over heated and has started to separate into curds and whey.  Well have no fear.  Here are a few tips of how to salvage your yogurt fail. There are ways you can ferment these types of yogurt without a designated yogurt appliance, which we will get into later. I take a 4 cup measuring cup and fill it with water and microwave it for 10 minutes (or to a boil). For me, I find that thermophilic yogurts rarely need thickening if cultured properly. For now lets take a look at some reasons why yogurt can end up thin and what you can do about it. Haha, Abbie! What if I reheat the yogurt and it get spoilt. Good morning, I made yogurt last night by taking 1/2 gal. Can I try again with this failed yogurt, or do I need to throw it out? Meanwhile, failed yogurt can be salvaged by re-heating it carefully over low heat back to 110 degrees and incubating it for the second time. Either the starter hadn't been stored properly or was too old, or the temperatures were wrong. Don't throw it out! You don't have to settle for thin and inconsistent yogurt. I put my mixture into a jar, then into my bread machine, removing the blade, placing a plate over it, then put the jar on top. Straining the curds through a cloth for a few hours gave us this delicious soft cheese. Follow these tips and be amazed to find how simple it really is make your own yogurt at home with simple ingredients. I will be doing this myself with a failed batch I experimented with incubating in my toaster oven. Ricotta! Too much and the yogurt will ferment too fast with no flavor. We thought about the milk to start the process over, but the milk separated into curds and whey. Adding thickeners like pectin, unflavored gelatin, or powdered milk.

I hope it does! Fast heating of the milk will cause a grainy texture. I’m guessing that’s what I did wrong. Mix your yogurt up by following directions provided. We thought about the milk to start the process over, but the milk separated into curds and whey. In our last post we discussed ways to thicken mesophilic yogurt. Copyright © 2004–2009. The range is between 100-115 degrees Fahrenheit. This blog is proudly powered by Wordpress and uses Modern Clix, a theme by Rodrigo Galindez. Put in bowl and put in microwave along with hot water in measuring cup (in separate containers). So long as it isn't spoiled you can just stir it until it's smooth. Not sure why it tastes bitter. I don’t use the liquid for anything, I just dump it. However, mayonnaise gets separated, or broken, easily. How to save your unset milky mess: If, when your 5 hours incubation time is over, you go to check your yogurt and find it is still milky and has not set.  Do not fear.  It is probably because the temperature during the incubation dipped below the 100-110 degrees necessary to make the yogurt set.  Just restart the process, reheating the milk to 185 and then dropping it back to 110.  Stir in a fresh cup of premade yogurt and incubate again.  Here are some tips to maintain a more constant temperature. Perhaps the temperature was too low when we added the starter yogurt, but in the morning we noticed the yogurt had not set at all. How to save your curdled curds and whey:  If, when your 5 hours incubation time is over, you go to check your yogurt and find it has seperated into a curdled mess with a yellowish liquid, this is because it was overheated.  If the temperature during the incubation time goes above 120 degrees, your yogurt can overcook and seperate into curds and whey.  If this happens, the yogurt boat has sailed.  However, you can easily turn this mess into fresh ricotta! You need to get the milk to 180 degreed Fahrenheit to denature the proteins in the milk. I even strain the yogurt to get a thicker one, then can use as a filling in cakes. You may have killed your starter by microwaving it. trying this as I type. Yes please let us know if it works. This heat needs to be consistent and the use of a yogurt maker or similar appliance is required. The yogurt maker (or alternative method) is not maintaining the correct temperature. tips to maintain a more constant temperature, Making Yogurt In the Winter: Troubleshooting, Organic Methi- Tomato Sauce with Homemade Pasta | I Say Organic, HOW TO: Making Seitan from Whole Wheat Flour. It is put onto a setting that is a long one for baking, no problems beautiful yogurt!

Increase the fat content by adding a bit of 1/2 & 1/2 or heavy cream to the milk. Dump or spoon the yogurt into the strainer. I would wait to sweeten until after the yogurt has set. As promised here is our thermophilic yogurt troubleshooting guide with some tips and tricks to getting thick and creamy yogurt every time. Make a "purse" and then use the loose ends of the cheesecloth to tie it around your faucet. You may not be able to remake the bad yogurt, but I suggest you divide it into two parts and then leave one part in the fridge and add the other part to freshly heated milk then add half the amount of culture to it then let it set in the oven. I used to make yogurt with goat's milk. I'll try to reincubate and report back! Please be polite. This is fantastic! The honey probably affected the incubation.

You could try again, but I think that batch is a lost cause. Excess whey, the watery part of yogurt… If you don’t like it, don’t keep it. Just add a bit of vinegar, put into bread machine, remove the kneading blade, put a small plate in place, place your jar or container on that, put the setting on low, 12 hours next morning great fresh new yogurt. Consider improving your incubation method or trying a different one. I made yogurt last week using the overnight-in-warm-oven method and it worked great. Thursdays are raw milk delivery days- let me know if you want to try some of mine! I was excited to prepare my yoghurt after reading online about the recipe and processes but I became nervous because my yoghurt didn't set at all after 7 hours of incubation. Maybe if Suzanne had been around (and the internet) I would have had her good advice, but what overcame the problem then was adding agar agar to it, and all was well. I tried to make another batch last night and it didn't thicken up properly- there were a few curds in a milky, not-whey like liquid. What do i do with all the liquid drained off? milk kefir grains, milk kefir, milk kefir yogurt, probiotics, probiotic, positively probiotic, thin yogurt, how to thicken yogurt, why is my yogurt thin, heirloom yogurt cultures, yogurt, yogurt starter, yogurt troubleshooting. I tried making yogurt however, it did not thicken at all and I then refrigerated it overnight.

Three year old yogurt is probably well beyond saving.