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Home Cooking

Liquidy Homemade yogurt - "incubation" issue?

lisaleira | Apr 14, 201911:46 AM     3

I recently got a ton of delicious raw goat milk and as I'll be going away for a few weeks, I thought I'd make some yogurt and kefir. The kefir is still plugging away (grains from "Kefir Lady") and looks foamy and energetic. The yogurt, however, is liquidy and sad. I used whey from some Red hill goat yogurt that I strained for labneh, maybe two tbsp per quart of milk. I tried to use what I remembered from the interviews with the white moustache lady- no thermometer but heated the milk until right at the cusp of boiling over then took it off the flame, let it cool till I could put a finger in easily (it was actually a bit cooler than that even), mixed it with some of the way and put it in the instant pot on yogurt setting. I drank some of the whey, it's super sharp but it's been in my fridge for around a week so not sure if that affects how alive it is.

So, checking chowhound archives, the issue could be the instant pot, I think. I found one a thread of other crock pot failures and one woman explained, that you need 100-110 degrees for the "incubation" period. What is this incubation period? Why would lack of it make the yogurt nice-sharp-tasting but liquidy?

And, do you think I'm right to assume that the cultures did grow, that I have a fermented yogurt-ish liquid, but something went wrong with I suppose the proteins linking or something? I mean I'll find out in a few weeks when I'm back and I discover if it's disgusting and spoiled or just even sharper and tangier, so time will tell :)

In case it's an issue, I did let it sit in crockpot on "yogurt" for 24 hours, bc I like very very sour yogurt.

Thanks beloved food nerds :)

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