help with yougurt problem please

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by jkm, Sep 1, 2008.

  1. jkm

    jkm Chillin' With My Peeps

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    Mar 28, 2007
    Forest Grove
    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.
     
  2. BowChickaBowMow

    BowChickaBowMow Chillin' With My Peeps

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    May 16, 2008
    Northern Michigan
    Just guessing, but maybe the culture was inactive?
     
  3. werblessd1s

    werblessd1s Chillin' With My Peeps

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    Jun 6, 2007
    NORTH FLORIDA
    MissPrissy could probably help you. She was on last I checked, she makes yogurt.
     
    Last edited: Sep 2, 2008
  4. keljonma

    keljonma Chillin' With My Peeps

    Feb 12, 2007
    8A East Texas
    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.
     

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