Over-heated milk for yogurt -- problem?
I'm making yogurt using my MIL's old Salton yogurt maker. My usual process is to heat the milk to 180, cool to 120, then mix in starter and pour into maker. However, I wasn't quite paying attention and the milk heated to 200. So long as I cool it to 120, will it still work? I don't want to waste milk/time if I've messed it up somehow. Thanks!
No problem - it'll still work. I don't use a yogurt maker - just a well insulated cooler and I have forgotten my milk lots of times and if anything the yogurt comes out a bit creamier (although that may be a function of draining it).
In fact, this last time I actually BURNED the milk and, rather than tossing it, I made the yogurt anyway. It's a bit dark and it has an unusually sweet flavor - think condensed milk - but it's edible.