I only let it incubate 2 1/2 hours and it is thick and creamy today. Next week when I make it I may leave the knox out, to see if I really need it.
Chari

Chari-

Please let me know if you need it or not. I am not sure when I will make another batch. I am sure once I figure it out I will be fine but until then it is very frustrating.

Sharon

Sharon I have made it before without it. But next batch I will cook to temp of 200f and hold it there for 15 minutes, then add powdered milk and splenda. Cool to 110f and add whole organic plain yogurt with cream craped off. Incubate for 2 1/2 hours and check it. Sharon if you have a crockpot you could try it in there, that's how I make it.
I will let you know how it goes.
Chari

You can send that creamy top to me!

Nancy and NeoCrone (and any other technically inclined yogurt makers that might be interested!), you gotta check this out:

http://www.germancorner.com/recipes/hints/quark.html
and then check out the YogurtQuark instructions...

It's a recipe for making quark, but here's the kicker... to make Quark (a kind of tangy cream cheese according to the marketing), you make:
- a yogurt culture "starter" (just like sourdough!)
- then you make the yogurt, pretty much the "usual" instructions until it gets to just the right acidity/pH (hmmmmm, they actually have a specific acidity to reach for, how objective and scientific it THAT?)
- then you make the quark -- which is pretty much a yogurt cheese.

Well bless my stars!! Who knew?

Cool!
Thanks Jude. I wonder if this would work with goats milk?

I see no reason why not. I'd certainly give it a shot (though maybe starting with 1 litre ).

Hey, yogurt friends...
I got the Yogourmet incubator and it is a thing of beauty. I've got half a gallon of yogurt in my fridge for tomorrow.

But now I have a question.
I was thinking I'd like to split the half-gallon batch into two 32-ounce yogurt tubs (from storebought yogurt).

I am wondering whether it would be better to split it a) after it's done incubating, but before I put it into the refrigerator, when it's mostly done but not fully thickened; or b) after it's all chilled down and thickened.

Which do you think would result in less of a whey-y broken mess? I know it weeps when you disturb the finished product, but I also know that it's common wisdom that you're not supposed to agitate the incubated stuff too much as you move it into the fridge because something Bad will happen.

Has anybody tried either or both of these options and had good or bad results?

I'd say wait until it's chilled so it has a better chance of firming up. If you stir or mess with it right away it doesn't set up proper

Ah, good to know. I was afraid that would happen.

I did let it just chill in the container, and I'm glad I did. I can't tell you guys how cool it is to open that thing up and see the vast expanse of two liters of yogurt, all perfect, all mine...

Now that I've had some anyway, I'll fill up the smaller containers. Thanks, LadyBelle!

Yeah I had that same experience. At least until the kids discovered it and I suddenly only got one or two servings of the yogurt *pouts*

Ok Sharon it's official. I made a batch today with no knox. It's all about heating milk to 200f and holding it there for 15 minutes.
Everything else I did as usual and it was done in 2 1/2 hours , but I let it go to 3 hours.
Love the crockpot thing!
Chari

Thanks Chari, I will try that the next time. I won't be making it for a while now. I am trying to cut out some of the dairy to break my stall.

Sharon

You're welcome!
Have a good one.
Chari

I just want to second this comment. I did a batch a few days ago, and this time, I kept the half and half between 180-200 for a full ten minutes. The resulting yogurt was so thick, I thought something was wrong! I even tipped it upside down like the Dairy Queen blizzard test, and it passed! Insanely thick and creamy, not gelatin-like at all.

My "final" recipe: one liter (quart) of half and half + about 1/4 cup of starter yogurt. Heat as above and stir constantly. Allow to cool, add starter yogurt when the temp reaches 110. Cover loosely, store in a container along with a hot water bottle. Wrap a towel around the larger container to help retain heat. Leave overnight or approx 17 hrs; don't move it. Place in the fridge and leave it for 24 hrs. Serve with some berries and splenda; try not to faint when you try it.