Boy oh boy- I forgot to pay attention to all the steps (remember those 6 kids?).
#Ninja foodi yogurt mode plus#
I cultured for exactly 12 hours, it was slightly tangy, (but I would try to double my culture time for more tartness) I put up half as it was and strained the rest for greek yogurt me and 6 kids ate it all in 2 days with granola.Ĭurrent batch: I decided to make it in my 10qt pressure cooker (so I could fit the whole gallon plus the 2 cups leftover- we can’t drink cow’s milk) on slow cook setting to heat. Now, I super paid attention to the timings and temperature of the milk, after cooling and adding 2T of store bought greek yogurt as a starter I wrapped my crockpot (with lid) with a towel and put it in it’s insulated carrier inside the oven with the light on. I haven’t made it for a while but I made some last week from a gallon of whole milk (in my crockpot- fit all but about 2 cups). I’d like to share my latest adventure with yogurt. TLDR: crock pot method always works great for me, keep track of your temps and times so you know for next time. The more experience you have, the fewer failures you will experience. It can take several tries to get your system worked out because everybody’s kitchen, temperatures, milk, starters, equipment, and method are slightly different. Just because you follow a recipe exactly, there are no guarantees of a perfect result. Making yogurt is not like making brownies.
Parting Thoughts: Don’t be discouraged if this is your first time. Or make ricotta cheese as described above.Īs one of my readers once told me, “The yogurt gods can be fickle.” The results can be unpredictable whenever you’re dealing with a live organism. Substitute it for buttermilk in baked goods such as these cinnamon biscuits. If you don’t want to re-incubate, I recommend using the yogurt milk as is, even if it’s not what you originally planned.
If this is your situation, try again with more starter. Instead, it will pour right through your lined strainer. Unfortunately, if your yogurt is very thin, it won’t strain well. However, straining a batch of completed yogurt is the easiest way to make it thicker. There are many ways to make the yogurt thicker before incubation with additives and techniques. Remember, the party is over once you stir or jostle the inoculated milk. Perhaps it just needs to incubate longer. Then, as long as it smells good, you could try again. Perhaps your “fail” could be better described as drinkable yogurt. For example, is it holding the temperature where it needs throughout the entire incubation period? 4. If your system doesn’t include a built-in thermostat, you might want to double-check it.
Turn on your heat source for incubation and give the milk a few more hours to make yogurt. Does your incubation system maintain the correct temperature?Īnother scenario I often hear about is forgetting to turn on the heat for your incubation “system.” Again, if the milk still smells OK, reheat the milk mixture to 100˚ F. Is it possible you killed the yogurt because your milk was too hot when you added the starter? Use a thermometer if you aren’t sure. When older than ten days, your chances for good yogurt decrease quickly.
Was your starter fresh? The fresher, the better.
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