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Homemade yogurt, fermentation stage got too hot

s
shivsey Jun 4, 2012 08:16 PM

So Im in the process of making homemade yogurt with a slow cooker, everything was going good until fiddled with the dial. Heres what happened :

Added 2L milk to slow cooker, brought it slowly up to 180F
Turned off slow cooker and brought milk down to 115F
Mixed 1/2 cup of plain yogurt with 1 cup of the warm milk and then mixed that in the slow cooker
It maintained a temperature in the range of 110F-120F for about 3 hours, but then I turned on the slow cooker and forgot about it for about 30 minutes allow the mixture to get to about 160F

My question is can I bring the mixture back down to 110F and add in some more starter yogurt and start the fermintation process again? It looks like there is quite a bit of whey/liquid (about 1/4) on the top. I really don't want to have to through out the milk as it was pretty expensive to begin with (and I'm broke).

Thanks.

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  1. g
    gilintx RE: shivsey Jun 4, 2012 11:08 PM

    If you've still got starter, you should be able to get the process going even if you have dead yogurt in your milk. I've never done this myself, so I don't know if it will be weird in any way, but I can't think of anything that would happen right off the top of my head.
    By the way, holding yogurt at about 110 is in some ways easier to do physically. I pack 120 degree milk with starter into a glad container which then goes in to a cooler. The cooler is stuffed with a sheet or some towels and shut over night. Lately, I've been putting the hot pad in as well, but I don't think it's totally necessary.

    1. d
      DadTheBaker RE: shivsey Jun 4, 2012 11:38 PM

      I make a gallon of yogurt every week. Always on my stovetop, then into my oven.

      I heat the milk to 180 degrees, let cool to about 115, then add 1/4 cup of room temp plain yogurt .

      I then cover the pot with plastic wrap and put it in my oven ( with the light on) overnite.

      In the morning, it is yummy thick yogurt.

      Lately, I have added one step of straining it through a cheese cloth in a strainer. A couple of hours later, I get a really thick yogurt, and leftover whey that I use for pancakes or waffles.

      Oh, your question... I have "redone" an over heated yogurt mix before and it worked.

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