Had a friend over yesterday to learn what little I know about cheese making. We had a lot going on - lunch, a batch of lactic cheese, chevre tasting, etc. I think I got a little distracted and in the midst of it, instructed him to heat the milk for the yogurt we were making to 86 degrees (as for the lactic cheese we made) not 180 degrees.
I didn't discover the problem until this morning when we saw that the resultant yogurt was very thin - not just warm milk but more the consistency of syrup.
So - is it salvageable? Can I reheat to 180 and start over? What a dumb way to screw up 2 gallons of milk! DUh!
THANKS from the bottom of my ADHD heart