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

[Guest guest]

IME, that lumpiness happens with dannon but not with powder starter.

Also, the whole point of lowering the temperature that low is so that the

bacteria in the starter experience that low temperature when they are

first mixed with the milk. That's the only reason to lower the temperature

that low - there's no point in continuing to lower the temperature once

the starter has been introduced.

Mara

> Thanks ! I use a Dannon Yogurt as a starter though, can I still use

the same method even with the commercial yogurt as the starter?

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>>>

>>> 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.

>>>

>>>

>>>

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