Question of the Day - Monday, July 7th, 2025

I did but I still think it had too much butterfat. I may try to skim some of the butterfat from the top and try again.
Another, who owns part of the herd share makes it and never has the temp over 110-115. I'm going to try this with only a quart of raw milk. I want to keep the good bacteria.
You have to cook milk to 180° then cool it to 115° to ferment it. I put mine in my yogurt makers at 115° for about 9-10 hours. I use a store bought, plain, Chobani yogurt as a starter. Then I save some of what I made to use as a starter for future batches
 

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