Anyone making yogurt?

[38ExtraSpecial]

Started a batch of goat milk yogurt in the instapot last night.

It’s still a little thin but I hastily added the starter to the cold milk instead of bringing it up to temp first.

Doing some reading it sounds like it just needs more time. My guess is it took a long time to get up to temp with that gentle heat from the yogurt setting.

Hope I didn’t botch a $15 half gallon of milk

 

[rogersmithiii]

I find that scalding the milk before inoculating it (by slowly heating it to 190 deg F, and then cooling to 120 deg F) makes for much firmer, thicker yogurt. Every time I tried to make it by just heating to 120 deg F, inoculating, and then letting it sit for 5-8 hours produced runny, slimy yogurt. I also use a container of store-bought, plain yogurt as the starter. Never had good luck with using the old batch of yogurt.

I also find using local milk instead of the supermarket stuff helps a lot.

 

[38ExtraSpecial]

I find that scalding the milk before inoculating it (by slowly heating it to 190 deg F, and then cooling to 120 deg F) makes for much firmer, thicker yogurt. Every time I tried to make it by just heating to 120 deg F, inoculating, and then letting it sit for 5-8 hours produced runny, slimy yogurt. I also use a container of store-bought, plain yogurt as the starter. Never had good luck with using the old batch of yogurt.

I also find using local milk instead of the supermarket stuff helps a lot.

Thanks Roger. I’m trying not to over heat the milk.
Generally dairy doesn’t agree with me, but so far this raw goats milk seems to be working out really well.

If this doesn’t work out well, then I’ll try heating and cooling before I inoculate.

I just figured that’s going to work against me digestion wise