culture was frozen cubes, which I have used for years with sucess, ( cubes only 1 week old) medium was warm.
added more culture, now have soft set after 7 hours.
will let set for another 12 hours.
mom suggest I have worn out my yougurt maker,, one , two batches awek for 19 months......
but worked perfectly last week.
why does fresh milk set up so slowly?
this was high fat milk,,, which is my favorite.....
curious,,, now I have a constant source of milk ,,, so a new learning curve.....
I have only made yogurt with skim, so can't comment ont the fat content. If your concern is the yogurt maker, put a towel over top while it is "cooking" that will help retain the heat. make sure it is not in a drafty area. the only (almost only) time I have trouble is when my culture is not fresh. or I didn't add enough.
my last yogurt makes was about 20 years old and I made alot of yogurt over the years. Replaced it b/c the lids and a few of the cups were finally broken. I used it for 15 years, and I got it from my grandmother who had it for a long time. So of course I can't agree with wearing it out.
Well , my milk must have been hotter than I thoght.
I recultured and got a lovely thick yougurt 10 hours later....
hurrah for real milk from the cow,, it made themost incredible yougurt,, this could be creme franche,,,,,
thnaks to all
I have thought of getting goats for making goat milk yogurt. I can't do it where I am living now. Sometimes cow milk bothers me and I switch to goats milk for a while but it is expensive here. Plus yogurt is supposed to easier on your body than plain milk.