- November 20, 2011 at 6:05 am #67877
Hi everyone, I am into the yogurt making, but the first one came out too thin, the second one has a good consistency but none of them have the green thing some people talk about, I’ve added 1 tbsp of sugar the way the recipe calls for, but I am afraid my yogurt is not well done and I am ending up eating all this sugar. Some one can help me? it is still good if the greenish thing is not there?
the second try I had my termomether to make sure of the temperatures.
Thanks a lotNovember 20, 2011 at 9:30 am #67885
Munoz, what are you using to make your yogurt? Brand names will help.
AbleNovember 20, 2011 at 10:06 am #67887
Hi Able, I am using 2% organic milk, 1 table spoon of sugar and “Yogourmet” freeze dried yogurt starter, i got it in whole foods,I am using the 2 pots and checking temperatures with termomether. I followed all the steps in your recipe. The second batch i liked the consistency, and had the whey.
My concern is: if not greenish stuff, it does not have the probiotic? is just milk and sugar? do you know?
Thanks a lotNovember 20, 2011 at 10:49 am #67888
Munoz, I’ve never used that brand, so I’m not familiar with it. Will you type the exact statement or instructions where the information says that it should have a greenish color to it?
Thanks, AbleNovember 20, 2011 at 11:39 am #67890
Hi Able, I went and read the link that you posted in the homemade yogurt, is a the very end (Wikihow/homemade yogurt)and if you check in the step #7 second paragrah it says. And I read it in You Tube as well. I guess not everybody get that.November 20, 2011 at 12:25 pm #67929
Sorry, I didn’t remember the “green” part of the instructions as I’ve never experienced that when I make yogurt.
The actual quote reads, “possibly some greenish liquid on top” which of course means that you may also “not” see the greenish liquid. What I normally see, after a day or so, is a yellowish liquid which is just the whey rising to the top of the yogurt, so don’t let either color worry you.
If you used the correct temperature and time, and the yogurt thickened sufficiently with the second batch, then I’m fairly certain that it was fine.
AbleNovember 20, 2011 at 1:27 pm #67932
Thanks Able, you are so kind.
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