Yogurt help please... what am I doing wrong?

[linsei]

I tried to make yogurt twice and I have failed miserably! It never solidified. The machine I used is similar to this, but is a much older model.

http://www.williams-sonoma.com/products/e096/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C% 7C%7C%7Cyogurt&cm%5Fsrc=sch

I think the problem might be the milk. I'm using 2% Organic Valley milk. Is the type of pastuerization used for organic milk without the organisms needed to make yogurt? Maybe I should try raw milk or whole milk instead?

The only other explanation I can think of is that I need to put water in the machine. The directions did not say to do this, so I didn't (but in my own little head, it kind of seemed like there should be some water around the jars).

Both times, I used Yogourmet yogurt starter. I heated the milk according to the directions and did not let it boil. I didn't add any flavors - just plain yogurt.

I'm so frustrated! Any ideas? Thank you!!!

Linda

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[Jo..]

The milk shouldn't be a problem. The organisms you need should be present in the starter. However, I find that when I use anything but whole milk to make yogurt, it does come out kind of soupy unless I add a few tablespoons of nonfat dry milk (powdered milk).

Also, I use real yogurt as a starter, since it is much, much cheaper than powdered starter.

Here's what I do:

1. Buy a big container of plain nonfat yogurt with active cultures. (less than $3, and yoy will be able to start 18 batches of yogurt from it).

2. Spoon yogurt into an icecube tray (or 2). I usually get 18 yogurt cubes from each container of yogurt. I store them in a ziploc bag in the freezer.

3. When I plan to make yogurt, I take one cube out and let it thaw partially at room temperature. This will be my starter.

4. While that thaws, I add a couple TBSP powdered milk to my skim milk. I heat the mixture (easier in the microwave), and let it cool to between 100-110 degrees.

5. Stir in the partially thawed yogurt cube, and put the mixture into the yogurt maker. I find that yogurt is better (thicker and tangier) when I leave it in the maker for 8-12 hours.

It also gets better after a couple days in the fridge, so I usually make a new batch well before the old one is gone.

HTH!

ETA: Are you letting your milk cool? If you add the starter when it's too hot (over 110), it kills the active cultures.

[linsei]

Hmm... I didn't know you could freeze the starter yogurt. That certainly makes it more convenient.

I'll try adding powdered milk also. The instructions said it's optional and I didn't have it, so I didn't use it.

I'll try leaving it in the yogurt maker longer. It said to process it 4-6 hours. In fact, maybe I'll just throw my instructions away! LOL

So do you put water in the yogurt machine?

Thanks Jo!

Linda

http://b3.lilypie.com/64MSm4/.png[/img][/url]

[Jo..]

I have a different maker, but I don't use water in mine. There is space between the yogurt jar and the warming unit, but it's just for air.

HTH!

[linsei]

Thanks for all your help Jo! You've inspired me to try again!

Linda

http://b3.lilypie.com/64MSm4/.png[/img][/url]

[linsei]

Your suggestions worked!

I used plain yogurt for the starter (I put the rest in ice cube trays), added powdered milk (probably too much, though - I wanted it to work this time!), and processed for ~ 13 hours... and I got solid yogurt!!! Woohoo!

Thanks again!

Linda

http://b3.lilypie.com/64MSm4/.png[/img][/url]

[Jo..]

Hooray http://209.85.48.10/8918/62/emo/dance.gif.

I'm so happy it worked for you!