Title: Yogurt - What Can Go Wrong
Categories: Dairy Neysa
Yield: 1 Servings

If you have trouble making yogurt the first time, check for the following problems;

1. Perhaps the milk mix was disturbed while incubating. Even a few tilts or knocks can cause the whey to separate from the curd (as it does in cottage cheese.) In stead of being a thick and smooth yogurt it may be watery and lumpy resembling cottage cheese.

2. Perhaps the mix was too hot or too cool. If the mix is too cool the growth of the bacteria will be retarded. If it's too hot, the bacteria may be killed. Add more starter, incubate longer and adjust the temp accordingly.

3. Perhaps the milk or yogurt (starter) was not too fresh. The older either is, the longer it will take to incubate and the more starter you should use. For best results neither should be more than 5 days old.

4. Perhaps you used a pure yogurt culture which might take longer to thicken than prepared yogurt.

Yogurt will keep well for about eight days under refigeration if it is kept in an air tight container. It can also be frozen for several months. Make sure you save some of your yogurt to start your next batch. The new starter should be used before it is 5 days old.

Source: STOCKING UP Rodale Press Typos by Neysa

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