u/Daisy_Of_Doom

So it’s me again. I made yogurt pretty successfully last week. I scorched the bottom, but it was perfect otherwise.

This week I don’t know what happened. Last week it went for 18 hrs and was THICK. This week I had it going for the same amount of time and it’s LIQUID. Definitely thicker than straight milk but not even half as thick as last week

It was a 1/2 gallon of whole milk, I put two heaping tablespoons of my yogurt from last week. Main difference is that last week my milk didn’t get to 180 after the boil setting so I heated it further which is how it scorched. This week I just put it straight to cool after the boil even tho it was still a bit under. Idk if that could have done it?

Should I put it for longer? Is the milk bad now bc it’s been going for so long? I don’t know why this happened 🥺

I followed this recipe to make yogurt for the first time. I did the boil setting and then I had to put it on sauté for like 5 minutes to get it up to the full temp. And idk which step did it, but when I was mixing the yogurt starter in I could feel like there was a burnt layer at the bottom.

Once it was done I plopped the yogurt out and that was fine but, there was a thin layer of yogurt on the burnt stuff. I made the mistake of scooping that into the rest of my yogurt without tasting. It was a weird chunky texture and almost a bitter flavor from the burnt stuff. Honestly not terrible, it was just more cheesy than yogurty and way different than the rest of the batch. So I tried to scoop it back out. 💀

I have a niggling feeing I did this to myself with the sauté step, but I’m not sure. Anyone have this happen to them before or know how to prevent? Stirring during sauté?

Making yogurt