Continuing my streak of mind-melting drill sequence reading/organizing. At least things make sense now that I have a better handle on the macros, plus I found out this fantastic piece of 2003 NASA history exists. Came for the rover drifting, stayed for the algorithms. Goat milk didn't work very well for yogurt... maybe I didn't use enough starter? Maybe the different structure of goat milk protein means it needs to boil/incubate for longer? ¯\_(ツ)_/¯ The tasty, sometimes very stinky, experiment continues. If anyone has yogurt making tips I'm all ears! Also picked out our wedding colors so yay for progress.
Yeah, it just didn't look any different than it did right after I mixed in the cultures. No gelling and (surprisingly since it's not homogenized) not much layer separation. No idea what the pH might have been since I was a bit afraid to taste it since it wasn't doing what I expected. My method - Bring a quart of goat milk to just below a boil in a dutch oven - Put the top on and let it cool off the burner for 15 mins (or until lukewarm - 15 mins worked for me) - Whisk in 1/4 cup yogurt <- my issue may have been here since the recipe I used the first time around was with a half cup, and we just didn't leave enough of the last batch - Put the lid back on, and put it in the oven with a light on for 4-6 hours (check at 4 for gelling, my first batch was good at 4.5 so I figured a cap of 6 hours would start getting too sour for me) - Put it in the fridge once finished. Any suggestions for a culinary pH meter? I hadn't considered that as a gate check for yogurt making, but it makes a lot of sense. Not sure what else I can use it for, though I'm tempted to just start poking all kinds of things and get some food science data going ha. And haha right!
No worries - busy week for me too. Hmm I'll try this and see what happens. I'm starting the cultures over tomorrow since I threw out everything from the botched batch, but for the next week I'll try this and see if it helps. Also you've inspired me to to screw around with some pH strips in food this weekend, ha. Thanks!