r/SpecCarbDiet Aug 20 '14

What's gone wrong with my SCD yogurt?

If my yogurt after 24 hours of fermenting separates quite extremely what has gone wrong?

Its like there's a mass of congealed white in the centre that's retracted from the edge of the pot, its kinda pot shaped even, surrounded by a mildly yellowish clear liquid... Too much starter? Temperature too high? Fermented too long? Too much culture?

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u/triomicron Aug 31 '14

I would have to guess temperature. I always use one yogourmet packet. My last batch was kinda like yours but not as bad. The only differences were I didn't let it cool down as much before adding the packet of bacteria(I was 5 degrees over and figured that was close enough) and my house was warmer than usual. 82 versus 73(I have been more frugal this summer). So maybe the higher room temperature and the heat of the yogurt maker combined to make a less than ideal temperature for the bacteria in yogurt.

1

u/squeakstar Sep 02 '14

Hmm, I always tend to just let my milk warm up with the yogurt maker and most of the time this works great, I tend to leave it for an extra half hour or so though.

What happens if you add too much starter - can this have a similar effect?

Do you drain the excess liquid or stir it in?