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Good lord! What did I make?

Had 2 or 3 cups of yogurt mix left over after filling my yogurt maker and decided to try a suggestion from the comments section of "Homemade Yogurt" by using the crockpot on Keep Warm. I put an inch or two of water in the bottom of the pot, put the mason jars of yogurt-to-be in the pot and walked away. In three hours I returned to find a hideous, rubbery, nasty goo bubbling away in the jars. Now that it's cooled, the glubbery mess is separated from clear fluid in the bottom of the jar. What happened? What did I make? Food chemists? What is that?

asked by drkate over 5 years ago
7 answers 1158 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Were these directions posted on food52.com? If so there is a new feature where you can ask at the recipe site, so your foodpickle questions links to the recipe.

Until a food chemist comes along, it just sounds to me like it was cooked too hot and you have curdled milk protein separating from whey. But I don't know anything about it. Just commenting since you have no answers yet.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 5 years ago

My Miss Muffet guess is that it was too hot, and your curds separated from the whey.

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added over 5 years ago

its basically curdled milk.. Depending upon how long the mix has been there (3 hrs) , it probably hasn't got that characteristic Sour smell all that much. If the solid milky part isnt slimy, you could rinse it off in a sieve & use it as a cheese (in lieu of crumbled paneer) in an North Indian dish. I usually use the whey (the clearish liquid) to knead it into dough for Roti. Makes for a really soft texture in the unleavened bread.

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Abbie is a trusted source on General Cooking.

added over 5 years ago

Glubbery mess makes me think of Jabba The Hut. Which is not at ALL helpful, but kinda funny!!!

B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added over 5 years ago

Congratulations - you made cheese! Agree with panfusine. Rinse it, salt it, wrap it in a couple layers of cheese cloth and put it in a colander with a bowl under it to catch the liquid, and put a big 28 0z can of tomatoes or juice on top of it to squeeze out the excess moisture. It's like paneer, or queso blanco. Crumble it into omelettes, salads, pasta or veggies.

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added over 5 years ago

Yogurt cheese?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

When I was in the Peace Corps I made my own yogurt in a thermos. Once, I somehow ended up with cream cheese. No idea how, and never replicated it, but I swear it was just like Philadelphia!