Yogurt makers -- is it worth continuing?

[milovany]

I overheated my milk to 190 and then undercooled it to 90. Should I reheat it to 110 to then culture it, or is it likely the yogurt won't turn out? Any info. appreciated! :)

[Jayne J]

Well, what do you have to lose except a bit of starter and some time? I'd reheat it and try again. I can't think of any reason why it wouldn't turn out-- I have reheated milk that I inadvertantly cooled too much and it turned out. So long as the bacteria have the correct temp. they should grow.

 

 

[milovany]

That's what I figured! I tried again. We'll see how it goes. :)

[LisaKinVA]

Since you don't add starter until it cools, you should be fine. I have probably made yogurt "wrong" more often than I have made it "right" and it's always come out just fine.

[lavender's green]

I think you'll be fine. When I want runnier yogurt I start it from room temperature, no heating at all. As long as you don't kill the culture, it's pretty forgiving stuff. It just might not turn out identical to your normal batches. (This is for whole milk yogurt. I think it's more important to heat it with reduced-fat milk because otherwise it will be super-runny.)

[GSOchristie]

I did this, reheated it, it actually was the thickest batch I've ever made. I'd on't know if the proteins got especially tight or what, but it was like store bought yogurt made with gelatin.

[milovany]

I did this, reheated it, it actually was the thickest batch I've ever made. I'd on't know if the proteins got especially tight or what, but it was like store bought yogurt made with gelatin.

 

I didn't see this reply earlier and was coming back to report. This was my experience too! After sitting for the 12-15 hours (it had thickened like I'd hoped), I put it in the fridge overnight. This morning, my daughter opened it and said, "This is even thicker than the last batch. It's like creme fraiche!" [i'd been working on thickening the yogurt, which was in another thread.] So, cool! :)

[Jayne J]

Yay!