shadiya
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Yoghurt questionMy yoghurt is looking a bit odd, though truth be told, I don't much like the stuff so I may be being picky. My wwoofer says it's fine but to me it seems a bit slimy and I don't like the way it gloops. It sort of hangs rather than dolloping, if that makes any sense. Anybody have any idea at all what I'm talking about? 
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yummersetter
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I don't know if it's a similar thing but I've been continuing the same batch of yogurt, remade every 5 days for over a year but yesterday's was 1/3 whey and 2/3 lumpy curd. I've strained the curd and will try mixing half with salt and chopped chives as cream cheese - the dogs will have the other half.
I'd made this with Tesco longlife milk for the first time, maybe that was it. Or maybe it was an inauspicious day for us both.
Time to start again with a new pot of live yogurt and better milk
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shadiya
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I'd run out of yoghurt as have been away and so it was a fresh pot plus freshly squoze milk. No lumps but an unpleasant whateveriness. I'm tempted to say that yoghurt is just plain wrong but I know it's good for you so I won't 
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toggle
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mine does that sometimes, i think far more likely when i use cheap skim milk.
what i tend to do is use a really good yoghurt as a starter. freeze most of the starter pot in an ice cube tray. then get a new starter out of the freezer every few pots.
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Finsky
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 In Scandinavia they eat yogurty type of thing that is called Viili. That is made out of milk and a bit of right type of culture..and the result is deliciously ropey, snotty, gelly kind of yogurty desert and stretch to the end of earth. Once you get over the fact that it might dangle at the back of your throat for a moment before you are able to swallow it down the taste is looovely..
Olden times they didn't mix any culture as such but what was in the milk as it came out of cow did the trick when the milk was left to rest for certain amount of time..almost like short fermenting period.
Perharps you've had touch of those frendly backterias in your yogurt..
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shadiya
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Sorry to Scandinavians but frankly, no need!
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VSS
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It might depend on what you used as a starter.
I sometimes find that a fresh batch from a new starter is a bit ..... like you said. I actually quite like it.
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Shan
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It helps if you drain it through muslin. It seems to solidify and lose the gloopy character.
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Jamanda
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On a similar front BW made paneer today - that was remakably easy!
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Bramleyapple
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Re: Yoghurt questionMy yoghurt is looking a bit odd, though truth be told, I don't much like the stuff so I may be being picky. My wwoofer says it's fine but to me it seems a bit slimy and I don't like the way it gloops. It sort of hangs rather than dolloping, if that makes any sense. Anybody have any idea at all what I'm talking about? |
The vet told DH that yoghurt was good for our golden retriever - I found it expensive keeping her in pots of shop-bought whole milk yoghurt. I bought a yoghurt maker and use a tin of evaporated milk mixed with whole sterilised milk - plus a spoon of yoghurt to start it. I get two and a half pots each time - and, gloopy or not, Jazz loves it! Not sure I would