Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Jun 4, 2012 08:16 PM

Homemade yogurt, fermentation stage got too hot

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).


  1. Click to Upload a photo (10 MB limit)
  1. 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. 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.