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stefoodie
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| Posted: Sept 17 2009 at 4:32pm | IP Logged
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Last night I started the process for crock pot yogurt. I've done this before and it works well, the only thing is I set my alarm for 7 hours later instead of 3!! ARGH. Too late I realized my mistake -- I still put in the starter hoping it might still work.... but though the mixture has thickened and doesn't smell weird at all, it doesn't look yogurt-like. Can I still use this to start the whole process again? I'd hate to throw it all away (a half gallon of good milk!), and I still have some yogurt left that I could use as starter. I'm hoping someone can tell me that at worst I could still use it for baked goods.
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stef
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Nina
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| Posted: Sept 17 2009 at 4:45pm | IP Logged
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I would still use it for baked goods. I have never used the crock pot for this, sorry I can't comment on that. But for sure, you can still bake w/ the mixture with good results.
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kingvozzo
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| Posted: Sept 17 2009 at 5:04pm | IP Logged
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No help from my domestically challenged self, Stef...sorry 
But I'm curious about the crock pot yogurt, how does it work?
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Noreen
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Lisbet
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| Posted: Sept 17 2009 at 5:18pm | IP Logged
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I would use it for baking.
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stefoodie
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| Posted: Sept 17 2009 at 6:57pm | IP Logged
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kingvozzo wrote:
No help from my domestically challenged self, Stef...sorry
But I'm curious about the crock pot yogurt, how does it work? |
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Hey Noreen. I learned about it here.
Thanks for the advice, gals! Looks like I'll be baking quite a bit the next few days 
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stef
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MarilynW
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| Posted: Sept 17 2009 at 8:11pm | IP Logged
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I tried it today - one hour left - but it does not look very thick to me  - I may be baking too
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Mackfam
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| Posted: Sept 17 2009 at 9:38pm | IP Logged
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If it's evenly thick, Stef, I think it'll be fine for anything. You could strain it and use it as a cheese, or bake with it...or whatever.
If it's grainy or doesn't really have an even texture that's likely because of your extra long incubation period. It's probably still fine even if it's a little grainy/liquidy - I'd strain it and make yogurt cheese, or you could bake with it.
If it is curdling, the temperature likely went too high for too long and your active cultures are probably  (I've ALWAYS wanted to use that emoticon  ) If it doesn't smell bad though, I think it's fine to consume. You'd DEFINITELY know the smell if it were bad.
HTH!
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Larder: Yogurt mistake -- help!
