9
.
12. If yogurt never thickens, there are several possible reasons:
a. Starter is too weak or was added when milk was too hot.
b. Starter was not mixed thoroughly with the milk.
c. Utensils used in preparing yogurt were not clean.
d. Starter was stirred too vigorously into the milk.
e. If using dry milk, there may be a preservative present that
interferes with the incubation process.
Additional Information
1. Yogurt can be frozen, but remember that the culture will not
survive the heating and freezing processes. However it will
maintain its nutritional value.
2. Plain yogurt is a very versatile alternative for some cooking
applications. Plain yogurt can be used for everything from a
substitute for mayonnaise or sour cream to a great base for
soups and dips. Vanilla or lemon yogurt are a wonderful
addition to fruit dishes and shakes.
3. To make yogurt thicker, empty a desired amount of yogurt
into a bowl lined with a double thickness of cheesecloth.
Gather the edges. Tie with a string and suspend over the
bowl in the refrigerator. Let it drip for 2 hours. Another
method for thickening yogurt is to line a colander with 3
layers of paper towels. Place the yogurt in the colander and
allow to drip for 2 hours.
4. Remember, yogurt performs best at low temperatures. High
temperatures may cause separation and possibly curdled
appearance. Flavor, however, will not be affected.
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