My oat yogurt is to thick?
Im making vegan oat-cashew yogurt from Miyoko´s recipes to make a mozarella cheese with it. She says to heat it to a boil after milking it so it reaches a thick texture but on the video its more like a slightly thick syrup. My yogurt turned into a thick thick paste like mashed potatos in like 5 seconds on the heat. I added the yogurt starter anyways but wondering if I should just scratch this and redo it. Will it still become yogurt in a couple hours and will I be able to use it for cheese?
If anyone knows what went wrong please tell me so I can fix next time
The recipe was 1 cup oats 4 cups water blended and milked.
Blend in 3/4 cup cashew.
Heat until 160F in a sauce pan until thickens.
Cool it, add yogurt culture and leave for 8 hours at 90F