Often it happens that I add the yogurt starter to the milk and keep to aside to set. But when I check it back in the morning, the yogurt will not have formed and I discard the whole thing. My question is do you guys also discard it if the yoogurt has not formed? or what do you do with it? Give me your suggestions. Thanks.
It happened to me before when I was fermeting the yogurt in plastic containers. I switched to stainless steel vessal and used a fresh yogurt culture. Hope this helps.
I use a glass container. Will try a stainless steel container and see. I do not like discarding the 'unformed yogurt milk'. I was looking for ideas to reuse it somehow for cooking purpose.
Hi, U can rehead that mil and add lemon srops to it, and make Paneer out of that mil, that's what i do, and it happend to me many time, and u can cook, good Paneer curry out of that milk. Good Luck.
Is your starter yogurt good? If so, maybe it needs some more time? When it gets cold here, it does take extra time for it to be set. I have had it set but not turn the right amount of sourness. But I haven't had it still be unformed. Try changing the starter, and also give it a few more hours (until the night...)
Asha, I prepare yogurt using like only 1 or 2 cups of milk at a time, which will give a very little amount of paneer.
I had kept the yogurt overnight, but it still did not set. I usually prefer to make my own home made yogurt, but it isnt successful always in fall/winters. I really wish if there was a fool-proof method with no wastage!
Go through this thread completely http://www.indusladies.com/forums/indian-diet-and-nutrition/32553-yogurt-curd-do-you-make.html you can get good curd every time.
Hi, If the yogurt doesn't set overnight (it usually happens all the time here), I pre-heat the oven to it's lowest setting (170F - approx 85deg C) and switch off the oven. And then keep the yogurt vessel in the oven for 2-3 hours. And this way, the yogurt comes out well. But beware not to leave it too long for it might turn the yogurt very sour.
