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Tue, Feb-07-06, 02:59
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by ShayKNJ
OK, my yogurt is very thin and runny. I used the Carb countdown 2 percent milk, I heated it to about 160-165 I let it cool to 100 degrees and mixed in my starter which was greek yogurt 0 fat from TJ's. I mixed the starter with about 3 oz. of the milk to make sure it was all mixed then mixed it in the entire batch.
I used my salton yogurt maker which was heated up and let it sit undisturbed for 6 hours. I like it less tart. I then put it in the refrigerator.
Theinstructions said to use some powdered milk too. What should I try next time? The powdered milk and LC milk and half & half? I do not want to get discouraged.
Any all suggestions appreciated.
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Some interesting "tips" I just came across:
"... A Note About Yogurt Thickness:
Yogurt is a soupy liquid in most countries. In the United States, people are familiar with yogurt being much thicker and creamier. Since most yogurt makers are made overseas, their instruction manuals give details on making yogurt that is a soupy liquid. To increase the thickness of yogurt, we have discovered that adding milk powder before incubation, lengthening the incubation time, and lengthening refrigeration time helps to thicken the yogurt. Yogurt making is not an exact science and the recipe may need to be tweaked to meet your personal preferences in flavor and consistency.
*** Important Information about Homemade Yogurt ***: Yogurt is naturally tart. American store-bought yogurt typically has sugar and/or fruit added to it. To sweeten your homemade yogurt, add sugar and/or fruit AFTER the yogurt has been made in the yogurt maker.
..."
This is from the YoGourmet MultiSystem (a yogurt maker, natch) page; this is the yogurt-maker recommended by the SCD peeps:
http://www.yogurtmaker.com/product_...&products_id=30
So I'm thinking your low fat content, your desire for less tartness and therefore a low incubation time, all contributed to the runniness of your yogurt.
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