By: kristin reichert
I don't have a temperature, sorry about that! My experience has been that the first time isn't super thick, but the more times you make it with your original starter, the thicker it will get over time. By: Andi McCarter
I've trying your recipe with goat milk, goat yogurt as starter and today I added 1/2 cup powdered goat yogurt to try and get it thicker without having to strain it. My question to you is have you tested the temperature? One YouTube said take it up to 110 degrees and another said 190 degrees F. My first batch was a little to thin so I'm trying to get it thicker. By: kristin reichert
I haven't had any luck using almond milk. Soy seems to do the best. I haven't ever tried adding lemon to make cream but give it a try and let me know! By: Michelle
Do you think lemon can be added to make some cream and has anyone made this using store bought almond milk? By: Jenni
Not sure if you ever got any resolution on your question but from all the stuff I've read, I think you might have had a better outcome if you had like the ingredients come to room temp. I think both the milk and the starter need to get to room temp before using.
Just my two cents!
Jenni By: Kendra
I think you are supposed to use unsweetened only, I think using vanilla soy was the issue.
You also want the milk to be room temperature first as well as your starter. Another alternative to letting the yogurt incubate is in a styrofoam or regular cooler. While it's all wrapped up in a few layers of towels.
Hope this helps! By: Rachel
So I just attempted this recipe today and got zero positive results. I used vanilla soy milk and also a (from the fridge, cold) flavored soy yogurt starter (that had been in my fridge for a week before), idk if maybe there were too many additives that mixed together. I heated my milk in the crock pot for only 2 hrs (misread) but let it sit for the full two before mixing in the starter and then wrapping it in two hand towels and putting it in my cold oven. Is there something in here that messed it up significantly. Id like to try it again but don't know what to do to keep the crock pot at a warm temperature bc my oven was very cold when I opened it after 8 hrs and the milk room temp. It also had no yogurt flavor so I'm assuming it was just regular milk still and not just thin.
Thanks for your help By: Debbie
What?!?! It will work with canned coconut milk instead of soy milk?