See, I told you it wasn't a good idea for me to use raw milk while making yogurt! Once again I have completely failed. But that's o.k., that's what experimenting is all about! I tried yesterday to make yogurt with pectin.
Apparently, too much pectin. Thank heavens I didn't use raw milk this time (again.) I won't be using it until I get this right!
Apparently, too much pectin. Thank heavens I didn't use raw milk this time (again.) I won't be using it until I get this right! 
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8 comments:
Do you have a yogurt maker? I got one for Christmas this last year, and it makes it so much easier. It's nothing too special, but it regulates the temperature for the yogurt cultures, and I've found that if my yogurt is a little runny I can just leave it in a little longer and it thickens up. Although mine was a gift its paid for itself and then some!
oops. How much pectin did you use? Just label it creme freiche! Not ruined, just repurposed :)
I wonder if the raw milk in mine made it different. I am completely jealous. That looks really yummy.
Cindy
I do not have a yogurt maker. And I believe that yogurt makers heat the yogurt pass 118 degrees so they wouldn't be helpful in making raw milk yogurt since the enzymes are killed at 118. Thanks for the thought though! :)
stuck in the jar huh? bummer. i love the picture
That is funny! I need to check my yogurt maker next time to see the temp it stays at. Also, very wise on doing the experimenting with not raw milk.
Oh dear! But well done on persevering - I go through phases with yoghurt making, but a few dodgy batches puts me off for ages.
Oh no! That's not good. Did it taste okay?
Thank you, Thank you, Thank you for my pincushion! It is so cute and teeny, and intricate:) I love it...you're the best cousin!
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