I have made yougurt for years. I got a gallon of fresh from the cow milk yesterday. Heated milk to just the temp of the salton maker, put in starter,, this morning it has not set at all. recultured...... I did not want to over heat, but do I have to go back and raise the intail temp of the milk since its not pastureized? it has a high cream content,, which makes wonderul yougurt.... please advise today.. it in the salton now.
Quote:If you're using a yogurt maker, then I agree, the culture was probably inactive. I haven't ever used a yogurt maker (making yogurt since 1970's) but I would think you could add some new yogurt culture and try again.
