'Gritty' HM greek yogurt. What did I do wrong?

Grumpysally

I finally managed to successfully make yogurt the other day. I then strained it to make Greek style yogurt. It is deliciously thick and quite mild, which is how I like it. However it has a slight grittiness to it, (like you get in cream that's been frozen) I don't mind too much but suspect DD2 will turn up her nose.
Does any one have suggestions for what I may have done wrong?
Also, can I used some of it as a starter for my next batch or does it have to be unstrained to work properly?
Thank you

joedenise

Can't help with the grittiness but I used to use the Greek style as a starter for the next batch.

Not sure I would with your current batch as it is gritty, may make the next batch like it.

Denise

Grumpysally

Mystery solved

http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/

I heated the milk too quickly apparently. Mind you I don't fancy standing over a pan of milk for 45 minutes waiting for it to come to the boil!

joedenise

I use UHT milk then you don't need to boil it! Just heat it up.

Denise

Grumpysally

joedenise wrote: »

I use UHT milk then you don't need to boil it! Just heat it up.

Denise

I'll give that a go, have some cartons in the cupboard bought for camping last year which need using up. Does the yogurt taste of UHT though?

hazzie123

Can you use Almond Milk for homemade Greek style yoghurt?

retiredlady

hazzie123 wrote: »

Can you use Almond Milk for homemade Greek style yoghurt?

Ooh, good question! I'd like to know that too! Also what starter yogurt would people recommend?

Grumpysally

retiredlady wrote: »

Ooh, good question! I'd like to know that too! Also what starter yogurt would people recommend?

This is from the site I found my info from. it is American but Im sure there would be somewhere here you can get the culture. Not sure if it would be thick enough to make greek yougurt without using some kind of thickening agent as it says that you need to thicken the pre strained youghrt.

"If you wish to make yogurt from non-dairy milks, you will need to seek out and use a starter culture designed for non-dairy milks (like this one). Non-dairy milks will culture, but typically do not thicken like dairy-based yogurts. To create a thick non-dairy yogurt, you will need to add gelatin, agar agar or another thickener."

http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/