| T O P I C R E V I E W |
| BloominGA |
Posted - May 10 2010 : 4:10:48 PM
I've made yogurt before, but the last two batches that I have made have been made with a Greek yogurt starter. Both times the yogurt turned out kind of curdy...not smooth and creamy. What am I doing wrong? Should I order a starter instead of using a yogurt from the store? Is it sitting in the maker too long?
Sherri |
| 3 L A T E S T R E P L I E S (Newest First) |
| quiltin mama |
Posted - May 12 2010 : 08:21:52 AM
I'm not familiar with Fage. The incubation time could have changed it- it would certainly change the flavor but possibly the texture too. Maybe it "cooked" too long.
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
| BloominGA |
Posted - May 11 2010 : 4:27:18 PM
I used Fage 2%, but it wound up incubating for 12 or 13 hours. Oooops!
Sherri |
| quiltin mama |
Posted - May 11 2010 : 08:45:23 AM
Yogurt from the store should be fine as long as it has all the cultures in it. What is in the yogurt?
How long is it sitting?
my blog www.mountainhomequilts.blogspot.com
handmade quilts on etsy www.mountainhomequilts.etsy.com |
