milovany Posted April 4, 2014 Share Posted April 4, 2014 Question 1 - I have overheated my milk before, to 190-195, even 200, and it turns out fine. This time it was almost 210-215 (simmering, brown crusty edge). Did I overdo it or will it still set up as yogurt in the end? Question 2 - Do bananas that are still a teeny bit green (i.e., if you ate them, they might give you that dry feeling in your mouth) make good freezing bananas? Do they become mushy when they freeze, as for smoothies? I just froze a cookie sheet full that were like that and don't know if I wasted my time. Thanks! Quote Link to comment Share on other sites More sharing options...
Amira Posted April 4, 2014 Share Posted April 4, 2014 Some recipes call for simmering the milk for 30 minutes to make it thicker. It'll be just fine. The yogurt might be a little different than you're used to though, if you've always heated it to exactly the same temperature. The bananas will be mushy after they thaw, but but they won't be as sweet for the smoothies. You might notice a difference with that too. :) Quote Link to comment Share on other sites More sharing options...
milovany Posted April 4, 2014 Author Share Posted April 4, 2014 Both make sense, thank you, Amira! Quote Link to comment Share on other sites More sharing options...
fdrinca Posted April 4, 2014 Share Posted April 4, 2014 I find that the temperature to which I raise the milk isn't as important as making sure the milk has cooled enough so not to kill the yogurt. Quote Link to comment Share on other sites More sharing options...
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