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Post by Valerie on Jun 13, 2014 18:02:19 GMT -5
This morning I made raw milk yogurt. I brought two quarts of milk up to about 95° then I added 1 Tbsp vanilla and 1/2 cup of sugar and stirred. It was yum. I took it off the heat and whisked in two quite heaped tablespoons of Greek yogurt. Then I poured into two jars and sat it outside inside my enamel canner, where it would stay good and warm. I checked it periodically, and it was thickening and getting tasty.
Anyway, about 5, I checked them one more time, and they had kind of separated. It's like I have a little over half yogurt and about half whey.
I've never had it do this before, although when I've used raw milk before it didn't do the same as pasteurized.
Should I just drain off some of the whey and use the yogurt like regular?
Oh yeah, I made it vanilla because I mostly want to use it for popsicles, more than just for eating, and I knew Dave wouldn't really like plain.
What do y'all think?
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Post by Granny Smith on Jun 13, 2014 22:28:43 GMT -5
If you sweetened it, taste the liquid and see if it's the sugar. Sometimes sugar will form a syrup and separate. Just stir it back in.
If you didn't sweeten it, drain off the liquid. You could stir it back in, but it thins the yogurt quite a bit, which might not be a bad thing for popsicles.
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Post by Valerie on Jun 14, 2014 7:26:32 GMT -5
OK, I did sweeten it, so I'll check that. Either way, it tastes pretty good! I'm glad you said that, Gayle, because I was thinking I could just keep the whey and use it for other stuff. With sugar in it, though, that might not be such a hot idea for lacto-fermentation and bread that I don't want sweet.
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Post by guimauve on Jun 16, 2014 13:07:58 GMT -5
I have had yogurt separate when I let it proof too long...it isn't bad, but it sometimes doesn't blend back together too easily.
I don't seem to do mine the same way though...I heat the milk to 160-180, I never sweeten or flavor though before culturing, I use 1T of yogurt to 1C of milk...I also use the previous batch of yogurt to make the next (do you use your sweetend/flavored batch to do that?).
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Post by Valerie on Jun 16, 2014 14:26:53 GMT -5
I never have sweetened it before. I usually just make plain. I didn't want to heat it too high and kill the milk, but I'm thinking maybe I should have. I've read that the enzymes in raw milk kind of hinder the culturing.
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Post by michelle on Jun 17, 2014 7:02:11 GMT -5
Valerie, in Nourished Kitchen, Jennifer says to bring the raw milk to a boil and then immediately take it off the heat.
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Post by Valerie on Jun 17, 2014 7:46:02 GMT -5
Yeah, that's probably what I should have done. What I wound up with was kind of like sweetened curds & whey.
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