+
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 :)

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)
Guides

10 Trader Joe’s Products Nutritionists Swear By (Including Snacks!)

by Anna Hecht | It’s easy to beeline right for the peanut butter cups and frozen food at Trader Joe’s (not to mention...

Friday Fish Fry Recipes From Around the World for Lent
Recipe Round-Ups

Friday Fish Fry Recipes From Around the World for Lent

by Daphne Chen | Calling all seafood lovers! Whether or not you observe Lent, you'll want to try these delicious fried...

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking
Table Talk Podcast

Sonoko Sakai Wants to Teach You About Real Japanese Home Cooking

by Hana Asbrink | Welcome to Chowhound's Table Talk podcast, where Executive Editor Hana Asbrink chats with some of...

This Pineapple Upside-Down Cake Comes with a Poignant Story
Food News

This Pineapple Upside-Down Cake Comes with a Poignant Story

by Amy Schulman | In the many decades that journalist and activist Toni Tipton-Martin watched the media cover African...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.