Second batch is NOT SOUR

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Second batch is NOT SOUR

Postby newbie07 on Fri Aug 14, 2015 11:25 pm

Hello all!

I just joined. I've been playing with cultured milk for a few months, and sometimes I know what I'm doing. ;)

I made an excellent batch of yogurt-ish stuff from a commercial probiotic capsule. Smelled, tasted, and looked fantastic. It was just the right amount of sour and tasted just like the plain yogurt or kefir you'd buy at a store.

I tried using a spoonful of that to make another batch... and... I'm not sure what went wrong.

The milk separated into curds and whey and had a smell rather like cheese. It didn't smell bad or spoiled, but also didn't smell the same as the original batch. I tasted it, and it just tasted bland. NOT sour. Not bad, but not like I expected at all.

Can anyone tell me what happened?

Thanks!
newbie07
 
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Joined: Fri Aug 14, 2015 12:47 am

Re: Second batch is NOT SOUR

Postby yogurtluv on Mon May 16, 2016 11:11 pm

Usually when it curds you either scoured the milk or the temperature was too high. Yogurt is very sensitive even a degree change will make it come out different than the last time. But THAT makes it even more rewarding when it DOES come out as planned doesn't it? :D
yogurtluv
 
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Joined: Tue Apr 24, 2012 11:05 am


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