Subscribe: If you would like to receive a daily email notification as new messages are posted, click here to subscribe. (Note: New messages are also included in the "My Plastic-Free Life Weekly Digest", so do consider how many emails you would like to receive.)
To add a new topic: Decide which category it will be (plastic-free alternatives, plastic news, rants, etc.) and click on that category. Then, you will see the "Add Topic" button at the top right of the section for that category.
Why Register? You may post as a guest without registering, but your post will be held in the moderation queue until I approve it, and depending on my schedule, that could take a while. If you register, your posts will go through immediately. If you have trouble registering or adding topics, please contact me for help.
August 22, 2011
I have a huge yogurt habit (and nowhere I know of to buy it plastic-free) so I finally tried making my own, using the method posted on FPF... and no luck. I had to pour a quart of expensive organic milk down the drain, cringe cringe.
I think I do know what went wrong, and it seems simple-- I couldn't get the milk hot enough. How can that be? I kept sticking the thermometer in the milk as it got hotter, because I didn't want to overdo it, but even as it started bubbling into a froth I couldn't get it past 180.
Everything I read says the boiling point of milk is about the same as for water, so I thought well, my thermometer must be off or something. I went ahead and tried it with the 180 degree milk, but no luck.
Anyone have a similar experience? Advice? I don't want to waste any more like that!!
Sounds like your thermometer is the problem. IF the milk is frothing/bubbling it is probably over 200 degrees.
As already mentioned....sounds like you boiled your milk - so it was not a case of 'not hot enough', but of too hot. Invest in a digital thermometer (about $10-20)
Also, at what temp did you add your yogurt cultures? You have to let it cool to 120 or below (i found 110 works well)
Did you keep it warm enough for long enough? (24 hours at 100 deg seems to work well)
Did you use probiotic yogurt? Not all yogurt is the same and some do not contain enough live cultures to start your own batch (Fage Greek Yogurt works well - just make sure it is fresh, as the count of live cultures decreases as the product nears its expiration date)
Most Users Ever Online: 320
Currently Browsing this Page:
Guest Posters: 212
Administrators: Beth Terry: 388