I boiled the milk, cool it down, use the starter culture. kept in warm place like warm oven to for few hours, it still did not work. please help. Log in to Reply July 23, 2015 Kiran Put the milk with culture in the oven (regular oven, NOT microwave) near the light and just ...
The temperature of the milk should be luke warm, just as the water which you add yeast in while making bread. If you add starter curd to hot milk, then the milk will curdle. If you add starter curd to cold milk, then the curd wont set. So make sure your milk is warm when you ...
add yogurt starter and whisk until smooth. Pour in remaining milk and powdered milk mixture and blend well. The milk temperature should now be near 112°F (44°C,) the ideal temperature for starting
Once the temperature is correct, add 1 to 2 tablespoons of starter yogurt or 2 to 4 tablespoons of yogurt drink and stir it in. The mix should come almost exactly to where the bottom of the stopper will come. Put the stopper back on the Thermos and put in a place where it can sit ...
8. Check the yogurt after 5 or 6 hours. If it’s as tart as you’d like, you may stop then, but normally it will take about 8 hours to reach the right tartness. (I find that when I use store-bought yogurt as a starter, it takes much longer, often 12 hours, to be ready.)...
I was getting way too generous with the starter and went back to preserving 2 tablespoons of the current batch in a small container to be used in the next batch. Yogurt is starting coming out great again!!”–THERESA T. Need help troubleshooting? Email me: Paula at saladinajar.com–...
Also, for better results, it is helpful to allow the live culture starter yogurt to warm to room temperature or up to 100 degrees, before stirring it into the prepared milk. If the yogurt successfully cultures but seems too thin, you can use a very fine strainer to drain out extra liquid...
Once yogurt turns slimy, it can’t be fixed.Start fresh with a new, uncontaminated starter for the best results. Questions?Email me:Paulaatsaladinajar.com. Hope to see you again soon! My Amazon Store Paula Rhodes, owner As a retired home economist, I created Saladinajar.com to share my...
3.After your yogurt is cultured, place in the fridge for 5-6 hours to firm it up. It will usually still be thinner than commercial yogurt (though using aGreek yogurt startermay help). The texture may be slightly different than what you’re used to, but the taste will be very familiar...
A Countryfarm Lifefstyles Tip:If you are like me, I like my yogurt to be fairly firm. In order to get yogurt to firm set when making try mixing your starter culture with an equal amount of evaporated milk. Then adding a good cupful of powered milk to the warmed fresh milk and mixing...