There are many ways to make the yogurt thicker before incubation with additives and techniques. Remember, the party is over once you stir or jostle the inoculated milk. Perhaps it just needs to incubate longer. Then, as long as it smells good, you could try again. Perhaps your “fail” could be better described as drinkable yogurt. For example, is it holding the temperature where it needs throughout the entire incubation period? 4. If your system doesn’t include a built-in thermostat, you might want to double-check it. Turn on your heat source for incubation and give the milk a few more hours to make yogurt. Does your incubation system maintain the correct temperature?Īnother scenario I often hear about is forgetting to turn on the heat for your incubation “system.” Again, if the milk still smells OK, reheat the milk mixture to 100˚ F. Is it possible you killed the yogurt because your milk was too hot when you added the starter? Use a thermometer if you aren’t sure. When older than ten days, your chances for good yogurt decrease quickly. Was your starter fresh? The fresher, the better. Savory Bread Machine Loaves and Yeast Rolls.How To Keep Romaine Lettuce Fresh: Make It Easy To Eat More Salad.Salad in a Jar-All of your questions answered. ![]() Sign Up for a Free Course to Learn How To Make the Yogurt of Your Dreams.29 Questions and Answers About Homemade Yogurt.How To Make the Greek Yogurt of Your Dreams.Making Bread Machine Dough and Baking It in the Oven: A Tutorial.67 Best Bread Machine Recipes To Make You Look Like a Pro.6+ Bread Maker Tips You Need To Make Marvelous Bread.
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