Homemade Yogurt -- I Don't Think This Is Right

Tamblyne · 10-19-2003, 09:00 PM

I just pulled my first batch of homemade yogurt out to put it into the fridge -- but it doesn't smell right. It smells "yeasty" -- like bread, not yogurt, or even sour cream.

It's been ages since I made my own yogurt, but I don't remember it smelling like this --

I've already re-read the recipe and I followed it but did have a problem. The time for microwaving it for my oven was WAY too long -- mine's 1100 watts as opposed to 600 -- and I took this into account and was checking the milk temp every minute, but it boiled anyway.

I used Dannon Natural FF for my starter.

I'll try again tomorrow, but in the meantime, any thoughts would be appreciated.

Thanks,

Tam

cdnjan · 10-20-2003, 12:57 AM

Mine is just done incubating so I went to have a whiff. It reminded me of baby formula with a bit of a tang...no other way to explain it.
It sounds like you did everything OK. See how it sets up and have a taste. I think it will be OK.
Now I am just remembering that perhaps someone had said this before it is very easy to contaminate a batch and may turn out yeasty. I think I have made a couple hundred batches now with none spoiled so am not so sure about the [easy to contaminate part] ??

Let us know.
Jan

woodswoman · 10-20-2003, 06:30 AM

Tamblyne,

I also used Dannon FF and had trouble with the microwave method. Try heating it on the stove to 180 degrees, then cool to 110, take 1/4 cup of the milk out, mix with 3 Tbsp. Dannon FF and stir it back in well. Dump in a thermos and wait for at least 12 hours, then refrigerate it. I don't know if the FF yogurt makes it different or what, but that's what I had to do to get a decent batch of yogurt.

Tamblyne · 10-20-2003, 07:20 AM

Thanks for the tip, Woodswoman -- I think I will use stovetop from now on -- the microwave method was just too "fast and furious" for me. lol

Nikki2777 · 10-20-2003, 10:19 AM

I'm using a 1300 wattage microwave and bring the milk up to a complete boil before I start the cool down. Someone on the yogurt thread mentioned bringing it to a boil.

Next time I make the yogurt, I'll will smell it.

Nikki

Tamblyne · 10-20-2003, 12:15 PM

Hi Nikki --

Yes, the daily yogurt thread does say to boil the milk. But there's another school of thought on the matter that boiling it effectively "kills" the milk and the good guys that are in there -- while just bringing it short of boiling, 180 to 200 degrees, kills the bad guys but not the good guys.

Hope all this technical lingo doesn't throw you. lol

Anyway, I tend to agree that the milk should NOT be boiled; but I didn't mention that in my original post. So my goal was to warm it to between 180 and 200 degrees only -- but I ended up boiling it anyway.

Sorry for the confusion.

Tam

10-19-2003, 09:00 PM	#1
Tamblyne Senior LCF Member Join Date: Sep 2001 Location: The Land of Awes Posts: 88 Gallery: Tamblyne Stats: 215/215/135 Start Date: Friday, October 13th	Homemade Yogurt -- I Don't Think This Is Right I just pulled my first batch of homemade yogurt out to put it into the fridge -- but it doesn't smell right. It smells "yeasty" -- like bread, not yogurt, or even sour cream. It's been ages since I made my own yogurt, but I don't remember it smelling like this -- I've already re-read the recipe and I followed it but did have a problem. The time for microwaving it for my oven was WAY too long -- mine's 1100 watts as opposed to 600 -- and I took this into account and was checking the milk temp every minute, but it boiled anyway. I used Dannon Natural FF for my starter. I'll try again tomorrow, but in the meantime, any thoughts would be appreciated. Thanks, Tam

10-20-2003, 12:57 AM	#2
cdnjan Very Gabby LCF Member!!! Join Date: May 2003 Location: An Island in the Pacific Posts: 4,717 Gallery: cdnjan Stats: 199/153/145 WOE: LC Start Date: 3/24/03	Mine is just done incubating so I went to have a whiff. It reminded me of baby formula with a bit of a tang...no other way to explain it. It sounds like you did everything OK. See how it sets up and have a taste. I think it will be OK. Now I am just remembering that perhaps someone had said this before it is very easy to contaminate a batch and may turn out yeasty. I think I have made a couple hundred batches now with none spoiled so am not so sure about the [easy to contaminate part] ?? Let us know. Jan __________________ Jan [color=blue] Go confidently in the direction of your dreams! Live the life you've imagined. As you simplify your life, The laws of the universe will be simpler.[/color]

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10-20-2003, 06:30 AM	#3
woodswoman Major LCF Poster! Join Date: May 2003 Posts: 2,831 Gallery: woodswoman Stats: 157/120/125 WOE: Atkins Start Date: 4/21/03	Tamblyne, I also used Dannon FF and had trouble with the microwave method. Try heating it on the stove to 180 degrees, then cool to 110, take 1/4 cup of the milk out, mix with 3 Tbsp. Dannon FF and stir it back in well. Dump in a thermos and wait for at least 12 hours, then refrigerate it. I don't know if the FF yogurt makes it different or what, but that's what I had to do to get a decent batch of yogurt.

10-20-2003, 07:20 AM	#4
Tamblyne Senior LCF Member Join Date: Sep 2001 Location: The Land of Awes Posts: 88 Gallery: Tamblyne Stats: 215/215/135 Start Date: Friday, October 13th	Thanks for the tip, Woodswoman -- I think I will use stovetop from now on -- the microwave method was just too "fast and furious" for me. lol

10-20-2003, 10:19 AM	#5
Nikki2777 Senior LCF Member Join Date: Dec 2002 Location: USA Posts: 582 Gallery: Nikki2777	I'm using a 1300 wattage microwave and bring the milk up to a complete boil before I start the cool down. Someone on the yogurt thread mentioned bringing it to a boil. Next time I make the yogurt, I'll will smell it. Nikki

10-20-2003, 12:15 PM	#6
Tamblyne Senior LCF Member Join Date: Sep 2001 Location: The Land of Awes Posts: 88 Gallery: Tamblyne Stats: 215/215/135 Start Date: Friday, October 13th	Hi Nikki -- Yes, the daily yogurt thread does say to boil the milk. But there's another school of thought on the matter that boiling it effectively "kills" the milk and the good guys that are in there -- while just bringing it short of boiling, 180 to 200 degrees, kills the bad guys but not the good guys. Hope all this technical lingo doesn't throw you. lol Anyway, I tend to agree that the milk should NOT be boiled; but I didn't mention that in my original post. So my goal was to warm it to between 180 and 200 degrees only -- but I ended up boiling it anyway. Sorry for the confusion. Tam