Re: Getting a smooth yogurt...how to do it?

[Guest guest]

Hi, When I first started making yogurt there were little clumps here and there. I did a few things to fix this. First, when after I've gotten the milk to 180 degrees, I let it cool to about 100 degrees or so and then take about one cup of milk and put it through a metal strainer and then mix the yogurt starter in with it and let the rest of the milk cool to 80 degrees, then strain the rest of the milk in with the yogurt starter mix. I do the warmer milk with the starter so it has nice warm milk to dissolve in, because I had a theory that the starter wasn't dissolving well enough when I mixed it in at room temp. And I strain the milk because it had a tendency to build up a dry film on top.

Second, when the yogurt has incubated for 24 hours, and chilled in the fridge for a while, before I mix it up I scrape the top off. For me the top seems to have a thin film of slightly drier yogurt and I want my yogurt all the same consistency.

Good luck!~

 

Hey all. I'm finally (after nearly a month on the diet) starting with the yogurt...full force, since I seem to be tolerating it fine. I'm going to stick with the organic creme fraiche yogurt, since (funnily enough) it doesn't seem to bother me, and my tummy remains...okay! The symptoms are still there, but seem to be decreasing a bit (crosses fingers) along with the trips to the bathroom.

Question though, as I'm eating my yogurt -- noticing some curdles in the actual batch... (ickiness). The batch of yogurt is not smooth..I'm not sure if it's because I left the top on accidentally while making my yogurt or what...

But... I was wondering how to make a smooth yogurt (should I put the batch in a blender before I put it in the blender maker...) or should I just blend it afterward?

Is really curious to find out.

[Guest guest]

I find that the yogurt I make with Danon is lumpier than with the Yogurmet

starter. When I remember to strain it, it comes out much smoother. My milk isn't

homogonized so the fat separates whenever it heats up so I have to scrape the

top layer off but oh it's so yummy.

Since you are using such high fat milk to make your yogurt, maybe some of the

fat separates to the top???

I'm lucky and we have milk from a local dairy farm, 's Creamery, available

in my area. The milk is pastuerized (state law) but not homogonized. I really

trust the source. =D

If it's lumpy, I just whisk it and it usually gets pretty smooth. I've heard

that you don't want to mess with your yogurt until it's refrigerated and set as

not to mess with the yogurt fairies.

Misty Kimble

CD - no meds

SCD - 2 + years

>

> Question though, as I'm eating my yogurt -- noticing some curdles in the

actual batch... (ickiness). The batch of yogurt is not smooth..I'm not sure if

it's because I left the top on accidentally while making my yogurt or what...