Homemade Yogurt Disaster
So Have any of you made homemade yogurt - without a machine. I used a pot on the stove and a crockpot and 7 hours later - looks like a warm bowl of milk - has not thickened at all.
So - I turned on the crock pot and took the milk and got it on the stovetop to 180 in two batches. Kept it in the warmed crock pot after as instructed and then unplugged and cooled to 120. Added my yogurt with cultured, top on and unplugged with a warm towel. Check in 6-8 hours.
At a hour seven and I opened to peek. I have warm milk.
Was your yogurt culture OK? I've never made yogurt using a crockpot or any other kind of machine. I just heat the milk to just before it simmers, turn it off, and let it cool a bit. Then I whisk in my culture, cover it, and put it in the oven with the pilot light on overnight. In the morning, I have yogurt. That's the old fashioned, Indian homemade yogurt. I couldn't tell you what temp the milk heat to, cooled down to, etc.
Your culture may have been bad. Happened to me a couple of times. Never have used a crock pot, but my dad once made a 'hot box' andw once, in a hotel, he even used a heating pad! Both worked fine.
Make sure everything cooks to the right temp and cools sufficiently before stirring in the culture. Buy a new carton of yogurt or new culture and just start over. Good luck!
If the towel cooled down, there there was no heat to get the yogurt going. You probably lost your heat a couple hours into the process with a cool crockpot and cool towel.
I don't turn my oven on - I turn the pilot light on. The heat from the bulb is enough to generate slight heat inside the oven.
Make homemade cultured buttermilk. It's much easier. I've made both.
Homemade cultured buttermilk.
1/4 cup commercial cultured buttermilk, cold or room temp
4 cups milk (1%, 2%, whole), cold or room temp
Place in container that can be sealed. Shake well. Leave on counter at room temperature for 8 to 12 hours. Shake well.
Place in fridge. Lasts for several weeks. Add more fresh milk and repeat process, now using your cultured buttermilk as starter, when you need more. No heating involved.
I find that when I make yoghurt in the winter it can take up to 48 hours to get fully yoghurty and thick, and it's usually still liquid after 8 hours - if you don't have an active source of heat, and the ambient temperature is low, it takes a lot longer.
By re-scalding it, you would have killed what culture had formed, and re-started the process again. So I'd try leaving it overnight, without re-boiling it, and checking it.
Where did you get the culture? I haven't had any luck in the US with store yogurt. I don't think the culture is actually active there. Certain Japanese brands make great yogurt without the extra heat. So I know it should be super easy. CCulture is key.