On Jun 11, 7:08*pm, wrote:
> I'm making yogurt, and unfortunately, although I had a timer going
> so I would remember to check the temperature of the milk as it was
> heating, I overestimated the amount of time it would take for it to
> heat to the proper temperature (I usually heat it to the 180-190F range).
> By the time the timer went off, the milk was about 210 degrees and
> was foaming. (This has never happened to me before, btw.)
>
> Have I ruined it? Can I still make yogurt from it? All recipes say
> not to let the milk boil, but they don't say why, so I don't know what
> problems that might cause. If it might just have an odd texture or
> something like that, I'm going to try it anyway. But if it's impossible
> to grow the culture in milk that has been boiled, then I guess I'll
> have to throw this batch out (what a waste - half a gallon of organic
> milk, not cheap).
>
> Of course, I'm going to let it cool down to 100F before mixing in the
> starter. I just want to know whether I should scrap this and start over.
> And if so, why (ie, what would go wrong if I continued?).
>
> Thanks,
> Joyce
>
> --
> Fluffy Mackerel Pudding - "Once upon a time, the world was young and the
> words 'mackerel' and 'pudding' existed far, far away from one another. One
> day, that all changed. And then, whoever was responsible somehow thought
> the word 'fluffy' would help." *-- Hilarious recipes at:www.candyboots.com

This happened to me years ago and don't remember the outcome. To be
safe, start over and be sure to set the timer correctly. As to the
flop milk, I'd use it to make a cake, waffles, etc.