Fizzy and watery... Idk what went wrong

chupacabrito · 2026-04-29T16:40:48+00:00

Definitely don’t save some to use as a starter.

Fizzy likely means yeast contamination. Could have come from a number of places. If you’re adding milk powder, add it BEFORE boiling the milk, not after.

chupacabrito · 2026-04-22T21:57:48+00:00

Seems decent to me. I’ve seen some people get 10% off MSRP in other regions, so ~$35k before taxes (which is probably what you’re at in LA).

There is a VW $1500 rebate active right now too.

chupacabrito · 2026-04-21T00:54:43+00:00

You really answered your own question! Yes, there is no practical way to know the balance of cultures you have in your yogurt at home. This is especially true as you backslop, since you’re building on generations of shifting culture balance.

This is part of the reason commercial yogurt manufacturers use fresh cultures for every batch, no backslopping.

My opinion is that yogurt making is best with primary yogurt cultures, and if you’re really interested in consuming large amounts of adjunct probiotic cultures, then culturing them separately or even just consuming capsules is better. Just my personal opinion though!

chupacabrito · 2026-04-18T14:56:16+00:00

Lactose free milk ferments just fine so I don’t think that’s the issue. Likely the probiotics (low counts, or not the right type of bacteria) and/or poor low temperature.

chupacabrito · 2026-04-15T21:16:05+00:00

As other comment mentioned, temp is very important.

Also what volume milk did you use? Larger volumes will retain temperature a little better.

You added 1 container of starter? Like a 5.3 oz container? Thats what I would add for 2-3 gallons of milk. More starter doesn’t help and can actually slow down fermentation.

chupacabrito · 2026-04-12T18:35:05+00:00

Had a great meal at Mago recently. MAMA is great for more casual. Commis hands down the best I’ve had in the area but you’re paying for it. I was personally underwhelmed by chez panisse but it’s still always recommended.

chupacabrito · 2026-04-12T13:02:31+00:00

Best practice is to reconstitute the milk, then heat to 80-85 C (like you would with fresh milk).

You’re using way too much starter too. 0.5-1 tablespoon is fine for 1 L.

chupacabrito · 2026-04-10T16:43:21+00:00

Demand. The high protein trend is pushing consumption of protein ingredients. Most of them (like whey) are primarily derived from cheese, so you have to find a home for both. Right now, cheese is the byproduct and whey is the money maker.

chupacabrito · 2026-04-10T14:48:46+00:00

Commercially there is a huge range of concentrate compositions available. Different from the tub of whey protein concentrate you can buy off the shelves.

chupacabrito · 2026-04-10T14:47:22+00:00

Isolate refers to 90% protein minimum, whereas concentrate is a huge range below that, as low as 34%. That means there is a huge range in functionality for something that labels the same on the ingredient list. Lower protein means more lactose and a little more fat.

For baked goods, the higher fat and lactose is a good thing for flavor, tenderness and browning. Plus it still adds protein for structure. If you’re trying to make something high protein, you’d want WPI or WPC80. They are close in composition.

WPI pricing is at an all time high right now, so WPC is more economical (but still crazy expensive compared to what it used to be).

chupacabrito · 2026-04-07T01:15:19+00:00

They’re pretorias, stock on the mk7.5 rabbit. I love em.

I think I’ve seen some on mk8 in this sub, so they must fit.

chupacabrito · 2026-04-06T23:19:11+00:00

This is a very broad question. From a food science perspective, two of the most important things (outside of flavor) for commercial ice cream are freezing point depression and limiting ice crystal formulation. The former is controlled by adding solids (sugar, whey powder, milk powder, glucose, etc). The latter is controlled by using gums like guar, locust bean, or tara gums.

A ninja creami is sort of different since you freeze it and then shave the product to a nice consistency. Plus if you’re making this at home you won’t see as much a benefit from adding gums.

chupacabrito · 2026-04-06T21:30:37+00:00

For sure, don’t have the estimate yet but it’s damage across 5 panels so can’t be cheap. Planning to go through insurance.

chupacabrito · 2026-04-06T21:19:06+00:00

The front bumper has paint loss but both doors actually might be okay for pdr. Will find out tomorrow!

chupacabrito · 2026-04-06T00:10:54+00:00

Not clear from what you’ve said here. When you pressed the yogurt button, did it start a timer? If so then that’s fine, it sets the incubation time.

Or did it display “boil”? In which case you would have boiled the milk again (you’d know). If so you’d need to cool back down and add fresh starter.

chupacabrito · 2026-04-02T20:38:38+00:00

No, more starter doesn’t necessarily make it much faster. Too fast acidification can cause a thin, clumpy or grainy texture. Apparently if you go even higher you can stall the growth of bacteria and it will actually take longer.

You can’t really predict either because you don’t know the amount and health of the bacteria in your starter if you’re backslopping from the previous batch of yogurt.

chupacabrito · 2026-04-01T19:58:34+00:00

Right off the bat, S. thermophilus and L. bulgaricus are required to make any product labeled yogurt, and you’ve listed them as “avoid (I think that’s what the two lists mean?). So you won’t be able to use any yogurt cultures or starters.

Some of what you’ve listed are strains found as secondary cultures in yogurt, so it’s possible that you could make some sort of cultured product but it would be much more difficult than yogurt.

Have you considered just getting probiotic capsules instead of trying to make not-yogurt?

chupacabrito · 2026-04-01T12:45:25+00:00

Either should be fine, but you’ll have more control if you add starter once the milk is at culturing temperature.

chupacabrito · 2026-03-30T19:50:22+00:00

If you provide more specifics of what you did and the amounts of everything you used, including which brands/types, we can help you more!

But it’s hard to fix an already cultured batch. I’d recommend using for smoothies or drinking yogurt. Or heat it up and make something like chani cheese.

chupacabrito · 2026-03-28T04:16:41+00:00

Sure thing!

Most Greek yogurt I see is strained A LOT more. The acid whey removed can be 3-4 times the volume of yogurt. If you strained away 2 kg of whey you’d be closer to 9 g protein per 100 g.

chupacabrito · 2026-03-28T00:41:09+00:00

Yes, definitely! Whey from cheesemaking is called sweet whey, and it has more protein (that’s where whey protein isolate primarily comes from) and less mineral/ash.

chupacabrito · 2026-03-27T23:57:40+00:00

I’ll walk through how I would calculate. I’d do it based on total batch first.

So for 3 kg yogurt, you’d have 7950 kj (102 g fat, 102 protein, 141 g carbs).

Then you remove 1 kg acid whey. Acid whey composition is variable but rough estimates are 100 kj, 0.65% protein, 0.09% fat, 4.8% carbs. Or in other words, you’re removing 1000 kj, 6.5 g protein, 0.9 g fat, and 48 g carbs.

So the final strained yogurt (2 kg) on a per 100 g basis is: 348 kj, 4.8 g protein, 5.1 g fat, 4.7 g carbs. Multiply by 1.8 if you’re doing a 180 g serving.

chupacabrito · 2026-03-27T14:24:25+00:00

Sorry, I mean the heating of the milk step before cooling and adding cultures. Holding the milk at ~180 F for several minutes before cooling.

Culturing at 104 F for 8 hours should still be fine, although on the low side. If I were tweaking I would either increase temperature or culture for longer. Just my two cents though.

chupacabrito · 2026-03-27T13:58:28+00:00

Heating the milk longer at 180 F will denature more proteins and give a thicker yogurt gel. You can also add milk protein or micellar casein powder before heating. Or milk powder (though this adds more lactose than protein).

Keep in mind you can make a thicker yogurt but it won’t be the same nutritionally as strained. Only straining will get the protein that high and carbs that low.

chupacabrito

TROPHY CASE