Home Cooking

Yet another yogurt-making question...


More from Home Cooking

Home Cooking

Yet another yogurt-making question...

bellywizard | | Jun 14, 2007 02:41 PM

I know that lots has been written here about making yogurt at home. But I'm not having much success, so I need some good advice!

I have a yogurt maker - the Salton YM9. I've made 2 batches of yogurt using Yogurtmet starter, whole milk, and some powdered milk. I incubated for about 18 hours, then chilled in the fridge.

Both times, the yogurt turned out a bit thin and lumpy. The taste is creamy and not tart, making me worry that the lactose-content is still high.

I don't know what I'm doing wrong... Everything I used was very clean, I heated the milk (with powder) to just under a boil, cooled to about 110F, added the starter, and incubated.

Does anyone have any clue what I could try differently?