Wednesday, March 16, 2011

Yogurt update

I'm not done trying, but the first attempt at almond-milk yogurt was....disgusting.  Revolting, even.  I think I figured out the problem though.  When you make yogurt (which I have successfully done with milk in the past), you have an incubation period, where it should stay consistently warm, but not get hot.  I had it sitting in my oven, and tried to keep it warm, but I think it got too warm, and killed the live cultures of the yogurt.

I thought about taking a picture and posting it, but....well, I decided to spare you.  If I get it to turn out when I try again, though, I'll let you know!


  1. Bummer that your yogurt didn't turn out! I pour mine into a quart sized canning jar and then wrap it up in a little electric heating pad and it has always stayed at a good temperature, so maybe that would work. Hopefully you find a solution that works!

    Have a great day!

    Kari Termont

  2. Ooh, that's a good idea! I think my oven just gets too hot, but I think I could control the heat more easily with a heat pad. I'll have to try that!