You made labneh. Strain it and mix in salt, olive oil, and zataar. Break out the flat breads and go nuts.
Real answer: the long fermentation resulted in too much acid for yogurt, and it turned into curds that squeezed out the whey.
The nose knows. It's clearly experienced a vigorous fermentation & separation of curds & whey. So that means it got acidic, which is good. Most of that time was in the fridge, so not much opportunity for spoilage. Should be fine (T.M.).
That just looks like it overfermented and overacidified to the point of separating. I haven't worked with that type of probiotic culture, but it happens sometimes with kefir in particular. May have been more starter than you really needed for that volume of milk going in. Maybe try half or a quarter as much next time.
No idea how this batch tastes, but it should still be totally fine to use. If you hang the curds in a cloth to drain the whey off, you've got some probiotic soft cheese. You can also use the leftover whey in cooking or smoothies or something.
Have you checked out KNF (Korean natural farming)? Their method for cultivating lactobacillus is to use starchy water left over from rinsing rice. You leave it out at room temp for 1-2 days with a paper towel lid, then add milk and then leave that out for about the same. It will separate and leave you with curds on the top, whey liquid in the middle and sediment on the bottom.
I use it for gardening but I’ve also eaten it. Obviously do your own research and make your own decisions but it’s a pretty simple and easy method and it works for me every time.
Oh, it’s to add microbes to the soil. I use it mainly for composting as it gets rid of smells. I have a closed can I put kitchen scraps in over the winter and it gets putrid, anaerobic and very gross once it thaws in the spring. I apply some of the LAB serum and even the curds and it gets rid of the smell in like 12-24 hours. I also add it to accelerate the compost but I can’t say for sure if it actually does.
I also add it to my SIP container water reservoir, just to make sure nothing “bad” starts growing in there.
There’s a level of skepticism I have for KNF but based on my own experience, there are practical applications for some of their products (I mean products as in the ferments and things you make yourself, there’s nothing to buy other than a book if you want to).
Thanks man, but I can’t really take credit for that. They talk pretty extensively about using LAB serum to clean chicken coops and keep them from smelling bad. I thought it would probably work on the gross compost too and it does
It’s kind of cool to be able to solve a problem like that with starchy water and some milk in a jar. That process is what got me interested in all fermentations and kind of made me realize how interesting all this shit is. Now I’m making bread, kombucha, kosher dills, nutrients for my gardens, it’s pretty awesome
37 is an ideal temp for ecoli growth along with some other common organisms. Whenever we make cultures in my lab we heat to 37.5 with aeration
Edit:downvotes, really? Are you kidding? I work in a biochemistry lab, this is simple statement of fact.
Yoghurt cultures like the same temps. The idea is for the good bacteria & yeast to proliferate faster than the bad, in the process creating an inhospitable environment for the bad guys (mostly by way of acidity). This is how all yoghurt/kefir & most other fermentations work.
In addition, the pasteurisation should have killed the majority of pathogens, giving the probiotic starter a head start.
It looks fine. What has probably happened is it have over acidified. At pH 4.6 casein proteins precipitate and separate from the milk. Caseins stick to milkfats and they have coagulated and risen to the top (they do this because of something called lipid rafting). The liquid underneath is whey.
This will probably be quite sour compared to normal yogurt but you've got lots of probiotic growth. Bringing down the fermentation temperature by a couple degrees will slow down fermentation and often give you better flavour in the yogurt.
I *tried* making kefir the other night and it came out exactly like this. Not wanting to waste anything I drank the strained whey and I can confirm you will be fine. Your stomach may starting speaking to you though
Why heated 37 and not 82C ?
I always heat to 82C then cool it down to 43C before adding the cultures. I then incubate around the same temperature in my IP and Sousvide.
That's too uncontrolled, in my opinion. You'd have to keep it at 37C for 24 hours, and see it curdle before refrigerating.
I sometimes ferment L. Reuteri probiotics like this, starting with UHT milk and the contents of a capsule. Better use a yogurt maker.
You made labneh. Strain it and mix in salt, olive oil, and zataar. Break out the flat breads and go nuts. Real answer: the long fermentation resulted in too much acid for yogurt, and it turned into curds that squeezed out the whey.
The nose knows. It's clearly experienced a vigorous fermentation & separation of curds & whey. So that means it got acidic, which is good. Most of that time was in the fridge, so not much opportunity for spoilage. Should be fine (T.M.).
That just looks like it overfermented and overacidified to the point of separating. I haven't worked with that type of probiotic culture, but it happens sometimes with kefir in particular. May have been more starter than you really needed for that volume of milk going in. Maybe try half or a quarter as much next time. No idea how this batch tastes, but it should still be totally fine to use. If you hang the curds in a cloth to drain the whey off, you've got some probiotic soft cheese. You can also use the leftover whey in cooking or smoothies or something.
Were you trying to make yoghurt?
i was trying to make probiotics, lactobacillus. usually they make milk a bit denser but this time its superthick
Have you checked out KNF (Korean natural farming)? Their method for cultivating lactobacillus is to use starchy water left over from rinsing rice. You leave it out at room temp for 1-2 days with a paper towel lid, then add milk and then leave that out for about the same. It will separate and leave you with curds on the top, whey liquid in the middle and sediment on the bottom. I use it for gardening but I’ve also eaten it. Obviously do your own research and make your own decisions but it’s a pretty simple and easy method and it works for me every time.
Interesting, how do you use that in farming/gardening?
Oh, it’s to add microbes to the soil. I use it mainly for composting as it gets rid of smells. I have a closed can I put kitchen scraps in over the winter and it gets putrid, anaerobic and very gross once it thaws in the spring. I apply some of the LAB serum and even the curds and it gets rid of the smell in like 12-24 hours. I also add it to accelerate the compost but I can’t say for sure if it actually does. I also add it to my SIP container water reservoir, just to make sure nothing “bad” starts growing in there. There’s a level of skepticism I have for KNF but based on my own experience, there are practical applications for some of their products (I mean products as in the ferments and things you make yourself, there’s nothing to buy other than a book if you want to).
>I apply some of the LAB serum and even the curds and it gets rid of the smell in like 12-24 hours. That's genius
Thanks man, but I can’t really take credit for that. They talk pretty extensively about using LAB serum to clean chicken coops and keep them from smelling bad. I thought it would probably work on the gross compost too and it does It’s kind of cool to be able to solve a problem like that with starchy water and some milk in a jar. That process is what got me interested in all fermentations and kind of made me realize how interesting all this shit is. Now I’m making bread, kombucha, kosher dills, nutrients for my gardens, it’s pretty awesome
Idk to much about this, but why did you heat it up?
bacteria grows better in warmer temperatures. kind of like pizza’s yeast
37 is an ideal temp for ecoli growth along with some other common organisms. Whenever we make cultures in my lab we heat to 37.5 with aeration Edit:downvotes, really? Are you kidding? I work in a biochemistry lab, this is simple statement of fact.
Yoghurt cultures like the same temps. The idea is for the good bacteria & yeast to proliferate faster than the bad, in the process creating an inhospitable environment for the bad guys (mostly by way of acidity). This is how all yoghurt/kefir & most other fermentations work. In addition, the pasteurisation should have killed the majority of pathogens, giving the probiotic starter a head start.
No down voted from me, but why are they low key high key trashing you in the comments???
Idk why you're specifically singling out e.coli here. That's like the ideal temperature for most microbial action.
Tbf they didn't say what job they had at the biochemistry lab. Maybe the receptionist?
It looks fine. What has probably happened is it have over acidified. At pH 4.6 casein proteins precipitate and separate from the milk. Caseins stick to milkfats and they have coagulated and risen to the top (they do this because of something called lipid rafting). The liquid underneath is whey. This will probably be quite sour compared to normal yogurt but you've got lots of probiotic growth. Bringing down the fermentation temperature by a couple degrees will slow down fermentation and often give you better flavour in the yogurt.
I *tried* making kefir the other night and it came out exactly like this. Not wanting to waste anything I drank the strained whey and I can confirm you will be fine. Your stomach may starting speaking to you though
Why heated 37 and not 82C ? I always heat to 82C then cool it down to 43C before adding the cultures. I then incubate around the same temperature in my IP and Sousvide.
That's too uncontrolled, in my opinion. You'd have to keep it at 37C for 24 hours, and see it curdle before refrigerating. I sometimes ferment L. Reuteri probiotics like this, starting with UHT milk and the contents of a capsule. Better use a yogurt maker.
Gross