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gz

Slimy yoghurt...help!

With no change in method or milk used, I got slimy stringy yoghurt.
I gather that this is from a wild yeast.
I washed all equipment,hot rinsed then used a sterilizing solution (Milton)...but the next batch was still very slightly this way,even with a fresh starter yoghurt.

I generally use Graham's organic full-fat milk, sometimes the wholemilk when I can get it. I use Yeo natural bio yoghurt.

I had only been bringing the milk up to 105 F, before adding the starter.
Last time I changed to bringing it up to 175F for 5 minutes before cooling to 105 F...apparently this changes the proteins?

Any ideas? Its really frustrating as this had been working ok for six months, no problems....
derbyshiredowser

We had the same thing happen we have been using a Lakeland electric maker ( £10 on offer at the time ) but we use UHT whole milk as you don't have to heat the milk. Our starter was the same as yours Yeo organic and we have had no problems for over a year however the bad batch 3 batches ago was kept in a fridge that we think is warmer than it should be and the container had a loose fitted lid. We have now turned up the fridge, keep the yoghurt in a sealed Tupperware container and wash the making container in the dishwasher so fingers crossed as so far ok again.
gz

How long do you "cook" it in the yoghurt maker?
I noticed the sliminess as I turned it out into the draining sieve
derbyshiredowser

Overnight around 8 hours normally. You mix 900ml of uht whole milk with 2 tbs of milk powder and 2 tsp of starter yoghurt then put it in the maker with the lid on and plug it in for the 8 hours. It comes out as a set yoghurt but we noticed its stringiness when putting it in a bowl.
gz

I use 1 litre or 2 pints of whole milk.
I was just heating it to blood temperature,but heating without stirring to 175F and holding for 5 minutes before quick cooling to 105F (shows how old my jam thermometer is Cool )
Then milk in yog maker , stir in a tablespoon or so of starter yog and leave on overnight . Some milks seem to want 10 or even 12 hours.

Then chill as fast as possible before sitting at the bottom of the fridge for 24 hours before putting through a fine sieve for a couple of hours. We like stiffer yoghurt, and I use the whey to make kvass, or use in soups and smoothies.

The stringiness was noticed when turning it out first, possibly it hadn't been chilled fast enough.
I was fairly careful with cleaning all the equipment, but now I "Milton" it all, the utensils and containers as well.

I'd like to find out what exactly the heating does to the proteins to make better yoghurt.
Before this problem I had been leaving it to drain further and making a cheese similar to Crowdie.
derbyshiredowser

Just found this explanation

https://brodandtaylor.co.uk/the-science-of-great-yogurt/
Shan

Very interesting!!!!Thank you for posting that.
gz

Thankyou Very Happy
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