| T O P I C R E V I E W |
| Calicogirl |
Posted - Jul 01 2010 : 5:14:07 PM
Okay, so I have made the crockpot yogurt several times with no problems. It didn't thicken this time. What would you do? It's not even quite thick enough to use for smoothies or shakes. Should I try heating or warming it? It's in the fridge now.
I would appreciate any tips or advice girls. Thanks :)
~Sharon
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| 2 L A T E S T R E P L I E S (Newest First) |
| Sarahpauline |
Posted - Jul 02 2010 : 12:54:20 AM
I was just going to put down what lyn said. Remember commercial yogurt makers use pectin or gelatin to thicken their yogurts. The dried milk addition which is optional has the added benefit of thickening it up but I probably wouldnt add it now. Wonder what chillover powder would do..
Do the collander trick. It will thicken up a lot.
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| DvilleMama |
Posted - Jul 01 2010 : 7:20:26 PM
I'm not sure. One idea would be to strain some of the whey out of it. What I've done: line a small wire hand-held colander with cheesecloth (or use coffee filter) & place over jar or bowl, allowing room for the whey to drain. Loosely cover the colander with anything to keep unwanted debris out. Place in fridge overnight. The longer you let the whey strain out of it, the firmer it gets (it can get firm like cream cheese, if you let it). This is all I have. Actually, if you have powdered milk to stir into it, this might help thicken it up too. Hope this helps. Good luck.
Lyn
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