Home made yogurt - why does mine end up slimey - HELP!

crisscross_2

I am making my own yogurt using 1tbsp milk powder, 1tbsp live yogurt and mixing with skimmed milk at blood temperature. I put it all into a flask overnight and the yogurt is setting OK and tastes fine but the texture is like slimey jelly. Am I doing something wrong. It saves a fortune and takes no time at all but the texture is really off putting.

AnnieH

You might have more luck with this on the OS board

StripyPixieSocks

My recipe is:

1/4 cup Full Fat Yeo Valley Natural Yoghurt
8tbsp Milk Powder
2ltrs Full Fat Milk

Warm the milk to blood temp, mix together and put into a dish in a heated propagator for 18 hours then refridgerate overnight.

It's the only recipe that's worked for me and took alot of jiggery pokery to get right and I failed alot!

If you have liquid failures, try mixing in a tsp of salt then tipping the whole lot into a muslin square and trying up then hanging over the sink overnight... makes really lovely cream cheese. I mix garlic powder and Chives into mine and it tastes like Rouille (or whatever that swirly herby garlic cheese is called)

BTW Skimmed milk does not work... we tried everything!

Chris25

you can use semi-skimmed milk too, it doesn't turn out as rich as full-fat though.

Gingham_Ribbon

If you're using ordinary milk, I think you need to bring it to boiling point, then cool it to blood temperature. If you're using UHT, you just need to warm it up.

I'd also try a little more starter yoghurt in it and try making sure the flask is sterile first by putting some boiling water in it for a few minutes.

I use most of a small carton to start mine off, 3 tbs milk powder and top it up to a litre with UHT (which I don't bother heating up because the easiyo keeps it plenty warm enough.) It's not firm yoghurt, but it's delicious. I make it several times a week.

Chris25

GR - I'd just got used to your 'saucy' avatar, now you've changed it again

Gingham_Ribbon

I'm feeling sullen.

meher

Gingham_Ribbon wrote: »

I'm feeling sullen.

your posts are vibrant as ever though

now I have to say something to the OP

I've seen my cousin simply boiling milk - leaving it until it's lukewarm and adding a bit of yogurt she has saved - I haven't noticed her adding milkpowder and additional complications - it would be set thick within a few hours. I think the key step is to simmer heat and continue to heat it even after it has boiled until a thick layer of cream is formed.

my yogurt has always been an utter flop but then I make soy yogurt so it's not my fault - it must be that the soy properties aren't meant to set firmly

Gingham_Ribbon

meher wrote: »

your posts are vibrant as ever though Thank you.

now I have to say something to the OP

I've seen my cousin simply boiling milk - leaving it until it's lukewarm and adding a bit of yogurt she has saved - I haven't noticed her adding milkpowder and additional complications - it would be set thick within a few hours. I think the key step is to simmer heat and continue to heat it even after it has boiled until a thick layer of cream is formed. Do you mean simmerign it until the cream appears, then cooling it and adding yoghurt? Does she leave it in the pan to set or keep it warm somehow?

my yogurt has always been an utter flop but then I make soy yogurt so it's not my fault - it must be that the soy properties aren't meant to set firmly

There are a couple of threads in OS about making soy yoghurt, and also making yoghurt from tofu I think. It might be useful to have a nosey in there.:beer:

meher

thanks :A I'll have a look

Gingham wrote: »

Do you mean simmerign it until the cream appears, then cooling it and adding yoghurt? Does she leave it in the pan to set or keep it warm somehow?

Yes I think so, I've seen her stand and stir it in simmering heat even after it's brought to boil - apparently it allows to thicken and the cream would surface - not entirely sure but I know she adds the pinch of culture left aside when it's lukewarm itself. I need to check this with her and will edit my post later in the evening.

yes I'm right - she adds the culture in lukewarm creamy milk and keeps in a container with lid - she said she doesn't keep it anywhere warm usually but in winter she keeps it over radiators - she says the lukewarm milk should stay warm in a tightly shut container and that should be enough.

crisscross_2

Thanks to you all - I will try a couple of different ways as you suggest.
crisscross