"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-26-2009, 04:28 AM   #1
Assistant Cook
 
Join Date: Sep 2009
Posts: 3
ISO Help with making yogurt

how does adding more/less milk powder or more/less starter effect the yogurt ? i know that the longer i leave it to ferment the more tangy sour it becomes.

__________________

__________________
nitemare is offline   Reply With Quote
Old 09-26-2009, 09:24 AM   #2
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
Welcome!

What kind of help are you looking for? Are you not pleased with your yogurt, what's wrong with it?

I don't add milk powder to my yogurt. Why do you add it to yours? Is that the way the recipe is written, are you trying to add calcium/protein, trying to thicken the yogurt?

Yes, less or more starter will affect the finished product. Try to use the specified amount called for, usually 1 T. yogurt per quart of milk. Do not use more yogurt culture than that.

I will try to answer more questions for you, once I know what your issues are.....but I am about to be squopped by a rain storm and fully expect to lose internet connection..
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-26-2009, 12:29 PM   #3
Assistant Cook
 
Join Date: Sep 2009
Posts: 3
well i use powdered milk instead of milk and my yogurt taste perfect but the texture is a bit grainy, not smooth and creamy. hope that explains it.

i have no real recipe, make milk and boil it, then wait for it to cool and add yogurt as a starter then put it in a cooler with hot water for about 8 hours.
__________________
nitemare is offline   Reply With Quote
Old 09-27-2009, 10:21 AM   #4
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
opps. I don't have any experience with making yogurt with powered milk....you using instant milk powder, not non-instant? The instant will dissolve in water easily, the non-instant is for baking..
__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 09-27-2009, 12:50 PM   #5
Assistant Cook
 
Join Date: Sep 2009
Posts: 3
thanks for your help, i was told that grainy yogurt is caused by Weak starter or milk being too hot when the starter was added. will give it another try 2moro.
__________________
nitemare is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.