+
Home Cooking

Help with yogurt making

chitta chef | Apr 10, 200704:49 AM     16

I never have difficulty with my yogurt setting up, it's the resulting texture that I'm not loving. I would be happy with a thick curd with whey or a smooth whey-less result but what I end up with is a thick, viscuous, ropey texture - as if I'm eating one continuous strand - not appealing. For my most recent batch I used local non-homogenized not ultra-pasteurized 2% milk combined with an organic nonfat powdered milk for my base and mixed a full fat Greek yogurt with some Stonyfield lowfat as my starter. Would I be better off using a purchsed starter from a cheesemaking supplier, or is it the addition of powdered milk, or perhaps another factor? I'm going to try and drain this batch for a yogurt cheese since I just can't abide eating the yogurt-goo out of a bowl.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

Make Your Blender Clean Itself
CHOW Tip

Make Your Blender Clean Itself

by Chowhound Editors | Do you hate cleaning your blender because you have to take it apart and scrub around those sharp blades...

Lettuce Tell You, Grilled Romaine Is Fantastic
How To

Lettuce Tell You, Grilled Romaine Is Fantastic

by Julie Boor | If you haven't tried it yet, grilled romaine lettuce is surprisingly delicious—here's what you need...

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)
How To

Squash Your Beef: Smashburgers Are Juicy, Crisp Perfection (If You Make Them Right)

by David Klein | A grilled hamburger is always great, but you don't need to take it outside for perfect results. Learn...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.