Must be using the wrong search terms...

Pony · #1 07/07/13, 02:38 PM

... Either that, or no one else on this entire forum has ever struggled with SOUPY YOGURT.

My cow milk yogurt turns out just fine, but goat milk? Ha. I even follow the directions to the letter, and get...

Yogurt soup.

Bearfootfarm · #2 07/07/13, 02:49 PM

I'd line a colander with cheesecloth and let it drain

Pony · #3 07/07/13, 03:46 PM

I decided that, since it looked like soup, I should see what sort of recipes I could find using "yogurt soup" as my search terms.

Cold dill and cucumber yogurt soup. It's in the frig chilling as I type.

Now, I am looking at falafel and hummus recipes. Mmmmmmmmmmmmm!

PKBoo · #4 07/07/13, 05:24 PM

My first attempt with goat's milk also produced very thin yogurt (and I've been making it for years with cow's milk).

I added 1/2 cup of powdered milk, and that seemed to help. I was hoping I could get away with not using it.

This time, I also let it 'cook' for 24 hrs - it's thinner than cow's milk yogurt, but has the tangy taste we like.

When it's thin, we make smoothies using frozen strawberries, blueberries, raspberries, etc

Pony · #5 07/07/13, 05:39 PM

PKBoo, did letting it process for 24 hours do anything to thicken it?

Making the cucumber soup has totally thrown me into Middle Eastern Food Mode. I have dough rising for pita, I made hummus, I have extra chick peas ready for falafel...

HELP! Stop me before I make blintzes!!!

Alice In TX/MO · #6 07/07/13, 05:40 PM

The absolute KEY is heating the milk to 185 degrees. Cool to 120 or so, and use a good culture. Mine never has to go over 8 hours, and 6 is normal.

AngieM2 · #7 07/07/13, 05:43 PM

I just CAN NOT get yogurt to set!

Not this forum, but there are several places to find yogurt on this site.

I did an advanced search and put "soupy yogurt" with the quotes, and had it search the complete site, and the above thread looked as if it would be of assistance.

Pony · #8 07/07/13, 05:46 PM

Alice, the directions on my started said to heat to 180*, cool to 102-108*.

Next time, I will do 185* and cool to 120*.

Angie, thanks for looking! Didn't know you hung out here with us crazy goat folk!

KSALguy · #9 07/07/13, 05:50 PM

I love runny yogert stuff like Kefir lol, could drink gallons of the stuff lol

Pony · #10 07/07/13, 05:51 PM

Quote:

Originally Posted by AngieM2

I just CAN NOT get yogurt to set!

Not this forum, but there are several places to find yogurt on this site.

I did an advanced search and put "soupy yogurt" with the quotes, and had it search the complete site, and the above thread looked as if it would be of assistance.

ROTFL!

That thread is a few years old, and I complained about soupy yogurt in that thread, too!

Ha!

But I've slept since then, AND I've successfully made cow milk yogurt.

I'll try Alice's suggestions. NEXT weekend. This one is done. And I have to go back to work tomorrow, after being off for TEN GLORIOUS DAYS.

Thought I'd be ready to head back... hmmm.... Not so much.

harvestmoonfarm · #11 07/07/13, 08:07 PM

Quote:

Originally Posted by Pony

PKBoo, did letting it process for 24 hours do anything to thicken it?

Making the cucumber soup has totally thrown me into Middle Eastern Food Mode. I have dough rising for pita, I made hummus, I have extra chick peas ready for falafel...

HELP! Stop me before I make blintzes!!!

Pony, you're making me HUNGRY! I'm on my way!

AngieM2 · #12 07/07/13, 08:10 PM

Quote:

Originally Posted by Pony

Angie, thanks for looking! Didn't know you hung out here with us crazy goat folk!

I check in most places here and there, especially when I see an interesting title or think I can help.

IndyGardenGal · #13 07/07/13, 08:13 PM

Don't use too much culture/yogurt as it doesn't help either. Thin yogurt gets put in ice cube trays for smoothies later on.

southerngurl · #14 07/07/13, 08:30 PM

I just threw culture in fresh milk and left it in the oven overnight with the light on and it was fine. Cow milk didn't take so kindly to that handling, so maybe try it with your goat milk?

hurryiml8 · #15 07/07/13, 08:31 PM

Quote:

Originally Posted by Bearfootfarm

I'd line a colander with cheesecloth and let it drain

I do this and just use a paper towel. I have gotten hooked on goat milk yogurt that is so thick it's almost like cream cheese. Add some fruit and a little stevia, yumm! I think I need some now.

Alice In TX/MO · #16 07/07/13, 09:03 PM

From the expert:

http://biology.clc.uc.edu/Fankhauser...YOGURT2000.htm

Pony · #17 07/07/13, 09:41 PM

Quote:

Originally Posted by southerngurl

I just threw culture in fresh milk and left it in the oven overnight with the light on and it was fine. Cow milk didn't take so kindly to that handling, so maybe try it with your goat milk?

What's an oven light?

Pony · #18 07/07/13, 09:43 PM

Quote:

Originally Posted by Alice In TX/MO

From the expert:

http://biology.clc.uc.edu/Fankhauser...YOGURT2000.htm

Ah, Fankhauser!

Thanks, Alice!

Pony · #19 07/07/13, 09:55 PM

Quote:

Originally Posted by KSALguy

I love runny yogert stuff like Kefir lol, could drink gallons of the stuff lol

Dang. Wish I'd noticed your post earlier.

Too late.

Next time.

And Harvestmoonfarm, if you're ever in the area, I'll cook up some hummus and the works. Just read a whole lot of really tasty sounding recipes on Shiksa in the Kitchen.

Goats Galore · #20 07/07/13, 10:01 PM

Try this...add 1 drop Rennet to 4 Tablespoons unchlorinated water. Mix well. About 10 minutes after adding the culture to your recipe, stir in 2 Tablespoons of the Rennet solution per quart.