Also, the older your appliance, the less likely it is to cook at a steady temperature. Now that I have a 18 dollars worth of frozen heated milk in my deep freeze I want to try to salvage it. Maybe there is an age restriction to making yogurt??? can you use baking soda for baking powder? I can think of two possibilities. Thanks for writing and verifying one of the first things I learned when making yogurt. Heres Why and How to Fix It, 5 Delicious Yogurts for the Perfect Tandoori Chicken Dish, Solve Your Slimy Easiyo Yogurt Woes with These Expert Tips. If I were you, I would pop the lid and dive in once its chilled. Was your starter fresh? I accidentally discovered it when I had a yogurt fail recently. If the yogurt breaks apart as if falls from the spoon, and seems watery and runny, this is a sign of curdling. Its possible that your starter is still good if the environment wasnt warm enough. My Yogurt Didn't Set. What Can I Do? - Salad in a Jar You might find my post about gooey or slimy yogurt helpful. Yogurt can stay fresh in the fridge for up to two weeks, and fresh in the freezer for up to two months. Pouring it into a strainer or another container stops the incubation process. 7 Answers Sorted by: 5 Did it and rescued it - important extended family meal and I took a curds and whey disaster to a great sauce! My second batch was not a complete fail. I try to use yogurt thats no more than 7-10 days old for the best results. Unfortunately I woke up this morning to a pot full of what looks like milk! I know subsequent batches are usually better. Hope it worked for you. Then, as usual, I set them on the counter to cool down to approximately 110 F. Later in the evening, I went to bed without thinking about the milk again until I awoke at 6:00 this morning. If the milk is heated to above 121 degrees Fahrenheit, the bacteria in the yogurt will start to grow and produce lumps. I believe you dont have to be a chef to find joy in creating homemade food worth sharing. Sometimes, they do not get as hot as they should. Thanks for your kind words, Quincy. Cooled to 113 and added starter. Neila, Hi Cheryl, Finally, many people believe that curdled yogurt is a great way to add flavor to their food choices. Or make ricotta cheese as described above. Just watch it the first time you do it. The cookie is used to store the user consent for the cookies in the category "Performance". Your email address will not be published. The directions call for warming the milk to 181 but not more than 200 (I have glass candy thermometer so Im not sure of the exact temperature so I could have gone over 200). The number 1 reason my yogurt wasnt setting was because i would move it, I have found that yogurt likes to be left alone, do not move or jiggle it. 3. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food. This quote comes from one of my most popular posts: Along the same line, NEVER STIR or disturb your incubating yogurt before it has set. The most likely explanation is that the milk you used was spoiled or expired. I add more yogurt and let it sit for another 24 hours? There are many ways to use curdled yogurt. Thanks! pitcher. However, my latest batch didnt set?? The Best Way to Cook Yogurt Without Curdling - Baking Kneads, LLC Current batch: I decided to make it in my 10qt pressure cooker (so I could fit the whole gallon plus the 2 cups leftover- we cant drink cows milk) on slow cook setting to heat. This cookie is set by GDPR Cookie Consent plugin. While it is still fine to eat, it doesnt make for a pretty dish. Also, I suspect your cooler did not quite keep the yogurt warm enough. Check out the Cultures for Health website. after heating, it got too hot- about 190, removed the lid and covered with a tea towel, got too cool about 90, didnt reheat to 110, took out a few cups, added my 2-4 T of store bought greek yogurt leftover from the first batch starter, mixed it in and turned the heat back on for five minutes to warm it and hold warm. A. Will just the increase in height of water column increase pressure or does mass play any role in it? Since lactic acid is much easier for you to digest than milk sugars, even people who cannot drink milk can enjoy yogurt. Regarding the ricotta, the fact that your milk didnt curdle indicates that there was not enough acid present. Seems like the best thing to do is reheat to 100 degrees and add new starter. Since I couldnt make ricotta either Im wondering if the yogurt was old when I bought it which was recent. But i HATE your reference to more ways to skin a cat Why the hell would anyone skin a cat. I put it into sterile quart jars and refrigerated it hoping that it would firm up. If you dont have an instant-read thermometer, make that the first thing on your list before you try again. I heated my yogurt to 195 for 10 mins. The little yogurt bodies run out of food because there are too many of them. Yay!!! It is unflavored, plain, no sweetener added. Or is it too late to do that? Make fresh ricotta cheese from failed yogurt. Discover the 6 Yogurts That Make Granola Taste Even Better! The cookies is used to store the user consent for the cookies in the category "Necessary". This can make for a heavy, wet yogurt that is difficult to drink or eat. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Grainy yogurt is a type of yogurt that has a gritty texture. If your yogurt is curdled, it means that the milk has thickened and clumped together. It had a large amount of milk on the top and a thin layer of almost-yogurt on the bottom. In the morning, I usually drink a few ounces of store bought Kefir (Lifeway) mixed with a few tablespoons of my homemade yogurt. Add a touch of salt. Was this really yogurt? It is low in cholesterol and fat, a great source of vitamin B and has a high calcium content. Too late, but if it happens again Ill remember! I havent made it for a while but I made some last week from a gallon of whole milk (in my crockpot- fit all but about 2 cups). Thanks. When older than ten days, your chances for good yogurt decrease quickly. I had to look up natto. Thank you so much for your quick reply to my dilemma. My batch still smells like yogurt so I added more starter and set it back to incubate in the instant pot. My result was runny yogurt and I thought, well, ill just add some blueberries and it will be drinkable. I'm Paula. Is your raw milk yogurt runny? I used the Y3 cultures from New England Cheesemaking Supply (been using them for almost as long as making my yogurt) , heated up the 2% milk to 185, cooled to 120-118 like I usually do before I add the Y3. If you answer yes, then there is a good chance that you are not alone in this opinion. If this has happened to you, youre not alone. I suspect you are right about your incubation method. First, make sure your yogurt is at room temperature before you add it to your recipe. Hard Cheeses I would say the proof is in the pudding. Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. Yogurt might even curdle if it is left to sit in the fridge for an extended period of time. Its probably fine, but its something to check, just in case. If you want specifics, yogurt tends to curdle at about 200 degrees F. Be sure to have your stove on the lowest setting possible so that your yogurt can cook slowly without curdling. Once it was stirred in, somehow I think the bechamel absorbed the whey or something (I am no cooking chemist, I just go by instinct). Not only will using full-fat yogurt in meals prevent it from curdling as much as non-fat yogurt, but the full-fat yogurt will also give a richness and thicker finish to the sauce or meal, which elevates the taste much more. Well, I woke up at 6:45 and the yogurt read 120*. Yoghurt making is a controlled curdling process. Of course, it is still perfectly safe to eat, even if it doesn't look as good as you would like. (it had starter in it the entire time and it smells ok). Im so glad I found your post! Frustrated but unwilling to give up (because goat milk is almost $9 a half gallon) I put it in a pitcher and popped it into the freezer. Ive read that youll have more success using a starter designed for non-dairy yogurt. How can I fix a hollandaise sauce after it has split? Its doubtful that the problem was too much starter. I checked my yogurt that I used for a starter and there was the problem. For example, I heatedthree batches of milk (2 quarts each) last night. (I used regular starter because Im not bothered if there is trace dairy in my yogurt.). You should also try to add the Greek yogurt to a meal near the end of cooking, so it does not spend too much time on the heat, and it can give the dish a creamy texture. 2. With my first failed batch I tried turning it into ricotta but that didnt work. If you want inspiration and exclusive tips, add your email and press the button. This time? But back to your question. Is it possible the Yogotherm is not heating correctly? The yogurt is like a very very soft custard. Write back if you still have questions. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. Usually works. Thanks for writing. Stack Exchange network consists of 182 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Yogurt curdles in heat when the protein strands tighten up or congeal. Hi Paula! What you have are little bits of fresh yogurt cheese suspended in the sauce. Unfortunately this failed. I believe you will need a different kind of starter. The small amounts of liquid pooled on the surface of the . Yes, its best to avoid boiling your milk. Or maybe I should say, the proof is in the failed yogurt. I never keep yogurt whey longer than 1 month, much less 6 months. If your milk has cooled to room temperature, warm it to 100F if desired. Hi Jay, You might try a different brand of yogurt but make sure it is fresh and has no additives. Start with the incubation stepno need to reheat the milk to 180F. However, the date you're reading on the yogurt container probably isn't an expiration date, but a "Best If Used By/Before" or "Use-By" date. Scoop up some yogurt on your spoon, then tip the spoon, and watch how the yogurt drops back into the container. You are not alone! Have never attempted what you suggest so cant offer an opinion on that. I cooked up chicken with its yoghurt base marinade, the yoghurt split. Thank you so much!! I heated up some water, put the plastic container in it till the milk got very warm, into the Yogotherm for about 2 hrs then into the refrigerator. In this blog post, well explore why this happens and what you can do to prevent it from occurring in the future. Heat to 180 F, cool to 105 F, and add live yogurt culture. Would it be okay if I heated the milk to 180 degrees F now and proceeded to make yogurt properly with it now?? Bring the failed yogurt to a boil until it separates or clabbers. Ali, I have used nonfat yogurt as a starter many times with no problem. Im sorry to hear you had another fail. It was sooooo delicious!! If all also fails, drain ALL the liquid off, add a pinch of salt and enjoy your fresh ricotta cheese. At this point, I put the ricotta into a zip lock bag and freeze it. Sounds like you might be one of those. I found the recipe at thesaltedpepper.com and it worked like a dream the first three times using all the same ingredients and directions. There could be a few reasons as to why your yogurt is curdled. This whey has many different nutritional benefits. By clicking Accept all cookies, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy. Does your incubation system maintain the correct temperature? Greek yogurt is a popular dairy product that is high in dietary fiber and calcium. What do you think of yogurt makers in general? So we just made 2 quarts of yogurt. My yogurt looks lumpy and curdled. But dont worry, even if youre doing something wrong, youre probably not doing it wrong on purpose. Would it be possible for a civilization to create machines before wheels? Also use the higher fat yogurt. Directions are in the post you came from. Id like to share my latest adventure with yogurt. Is it foamy? Yes, this is the first time that Ive ever used a freeze dried starter. During this process, it is possible for the yogurt to be overheated if the pasteurization temperature is too high or if the milk is heated for too long. I decided to whisk it (now theres little balls) The cookie is used to store the user consent for the cookies in the category "Other. I attempted to make yogurt today in my instant pot. Thanks so much! Yipes! Some people find that Greek yogurt has a sour, vinegary taste, but this flavor can beadjusted to any flavor by adding lemon juice or vinegar. Boil it, and if it clabbers (separates into curds and whey), then strain it and see what you get. Boil the yogurt until it softens, then scoop out the mold with a spoon. And it may work for you too :). Thats what I would do and see if it doesnt get thicker the second time around. Necessary cookies are absolutely essential for the website to function properly. The cookie is used to store the user consent for the cookies in the category "Analytics". Im not a fan of soy yogurt so I dont consider myself an expert although I have experimented with it some. Its my first making yogurt and I left the lids on by mistake. There are ways to prevent the yogurt from curdling when it is added to a warm dish. Greek yogurt will respond to heat much like any other yogurt, and Greek yogurt is the most commonly used yogurt in cooking. Read more here. If the milk used to make the yogurt is of poor quality, it may not set properly, which can lead to curdling. Next step is to cool to 110 and add the starter. The temperature ranges of different brands of slow cookers can be all over the place. 1. I tried changing milk, but still the same result. This probably wont make you feel any better, but I think making yogurt with a slow cooker is the hardest method and is least likely to succeed. In step #2 above, I heated the milk back to 100 F in the microwave. This will destroy any texture you have in the dish, so it may not be a workable solution for you. It usually does, especially if you use a different (and fresher) starter.