Any Home Bakers Here?

[BullChick]

Ron, R2Elk or anyone that makes yogurt,
I am certainly not saying that there is anything wrong with my yogurt. I don’t have any issues with the flavor. The first batch was made with older skim milk, and it took forever to set up. But no real issues. The second went better with fresh skim.
My question is about the amount of whey that I keep getting. I don’t even mean how much drains overnight when straining or the little trickle of an open container. I mean that my yogurt is out of the warmer, and it’s in an ocean. (hang on. I realize you want a picture)


I’m only curious if you see the same thing.
It’s “fresh” whole milk, this time kept at 180* + for several minutes ( it was an accident, but is supposed to make for a thicker yogurt), cooled in the sink with cold water.
The only other “issues” would be if I were incubating it too warm. You know I have thermometers for checking if you think I should... but if a dozen chicks pop out, I’ll blame you!
In conclusion, I’m not worried about it. Just curious if I have too much whey, or a normal amount.

 

[BullChick]

R2, I have not seen you on here since that one time a few weeks ago. Did I conjure you up?!

 

[ronott1]

Ron, R2Elk or anyone that makes yogurt,
I am certainly not saying that there is anything wrong with my yogurt. I don’t have any issues with the flavor. The first batch was made with older skim milk, and it took forever to set up. But no real issues. The second went better with fresh skim.
My question is about the amount of whey that I keep getting. I don’t even mean how much drains overnight when straining or the little trickle of an open container. I mean that my yogurt is out of the warmer, and it’s in an ocean. (hang on. I realize you want a picture)

View attachment 1493963
I’m only curious if you see the same thing.
It’s “fresh” whole milk, this time kept at 180* + for several minutes ( it was an accident, but is supposed to make for a thicker yogurt), cooled in the sink with cold water.
The only other “issues” would be if I were incubating it too warm. You know I have thermometers for checking if you think I should... but if a dozen chicks pop out, I’ll blame you!
In conclusion, I’m not worried about it. Just curious if I have too much whey, or a normal amount.

The milk is heated from 160 to 180. It has to cool down to 110 before adding the yogurt. If the milk cools below 105 or so you get weird yogurt.

One thing I read was that you had to put the right amount of seed yogurt in. Usually it is two tablespoons.

The last thing that can mess it up is incubating at too high of a temperature.

You can put the yogurt through a cheese cloth. You made curds and weigh! It is all good like you said

 

[BullChick]

Check on all counts.
I think checking the temperature of the incubator is a good idea. I’m sitting here, wondering why I am dragging my feet on it. Goodness knows it won’t take that much effort.

 

[ronott1]

Check on all counts.
I think checking the temperature of the incubator is a good idea. I’m sitting here, wondering why I am dragging my feet on it. Goodness knows it won’t take that much effort.

The yogurt looks like it was cultured too hot or the seed yogurt was added when the milk was too hot. I have had that happen a couple of times.

I wonder, is it possible that some yeast got in from the air? yogurt is cultured with the lid on to prevent that from happening but we have some competitors in the kitchen!

 

[BullChick]

I am careful about the milk temperatures on my part. I even add the starter to a little of the cooled milk so I don’t “chill the whole batch” as is warned all over.
I will post again when I check the temperature of my machine.
Oh. It’s going to pop into someone’s head to ask. I keep my kitchen around 67°

 

[pennyJo1960]

Wow all the tough time I am glad I am so fussy will stick to my Tillamook yogurt

 

[N F C]

Wow all the tough time I am glad I am so fussy will stick to my Tillamook yogurt

I like yogurt just fine but probably don't eat enough of it to try making my own. Guess I'm with Penny and will just carry on with the store-bought.

Keep it up @BullChick I enjoy hearing how it's working out for you!

 

[ronott1]

I am careful about the milk temperatures on my part. I even add the starter to a little of the cooled milk so I don’t “chill the whole batch” as is warned all over.
I will post again when I check the temperature of my machine.
Oh. It’s going to pop into someone’s head to ask. I keep my kitchen around 67°

Are you using a starter packet or starter from the last batch?

As long as the yogurt cultures in the temperature range for bacteria(mesophilic) it will not die

https://www.google.com/search?q=mes....69i57j0l5.11912j0j4&sourceid=chrome&ie=UTF-8

 

[R2elk]

R2, I have not seen you on here since that one time a few weeks ago. Did I conjure you up?!

Nah. I have no idea why you think I would know about making yogurt. I keep up with this forum but don't often feel the need to post.