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Topic: gloopy whey  (Read 531 times)
Marta
Goat Genius
*****
Posts: 1085


(Crimea)ooooops whats that there then?


« on: May 28, 2012, 03:21:45 AM »

Ok when you have a perfect set on cheese making and a perfect yoghurt made, whats the gloopyness about the yoghurt and they whey when cheese making, I have been making cheese for 3 yrs and never seen this before.
Is it a strange bacteria or something or can it do that with anything but Martas Milk??????
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dont tell me to give em drugs we aint got non here in Crimea, its all herbs and such
Wildflower
Caprine Guru
****
Posts: 370



« Reply #1 on: May 28, 2012, 12:22:08 PM »

I have been trying to make yogurt for over a year with my raw milk.  I have ended up with that boogery consistancy as well.  I even went and bought a yogurt starter from a cheese supply.....same result.  I did however try heating the milk to a scald, added a heaping tablespoon of goat dried milk after it was cooled to warm, added 1/4 cup plain yogurt and it worked much better, still a bit thin, but not that gross consisnancy.  I am going to try more powdered milk next time....will let you know if it worked.
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Crest, CA (East of San Diego)
dragonlair
Goat Genius
*****
Posts: 8154



« Reply #2 on: May 29, 2012, 03:08:18 PM »

Home made yogurt is usually not as thick as store bought stuff because the commercial places add thickener to the product. You can make it thicker if you add a bit of plain gelatin to it before you set it to change to yogurt from milk.
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DragonLair Farm and Kennel in Central Maine with Nubians, Lamanchas and Oberhasli. Of course, combinations of 2 or more breeds happens also.
Marta
Goat Genius
*****
Posts: 1085


(Crimea)ooooops whats that there then?


« Reply #3 on: May 29, 2012, 03:12:31 PM »

I was wondering about that, thanks dragon
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dont tell me to give em drugs we aint got non here in Crimea, its all herbs and such
Julie H
Goat Genius
*****
Posts: 776


Minnesota


« Reply #4 on: June 02, 2012, 01:52:46 PM »

I make yogurt for my husband using sugar free jello. I am not sure where we got the recipe but here it is if you would like to try it.  Filling 3- 1 quart jars to measure.

Heat milk to 114 degrees, remove from heat
stir in 3 oz of plain yogurt  ( after you make your own keep some back for this)
Put in clean quart jars and incubate 12 hours  ( I put mine in a small cooler with a heating pad on the bottom, turn it on every so often during the day, let it sit in cooler overnight)
Heat 1/3 cup water to boil, add plain gelatin( 2 tsp) then add 1 package jello and boil 20 seconds and remove from heat.
Put 1 1/2 quarts of yogurt in blender add jello mixture and blend.
Put in containers in fridge !

He prefers this to store bought and using jello the flavors you can make are endless. You can add fresh fruit as well.  I have never used regular jello, just sugar free.
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