Ok, I just made my fourth batch of yogurt, thanks to you guys! My kids send their hearty thanks: we just reduced the price of good yogurt from over $5 for 2 pounds (1 quart?), which made it a luxury item that we had to ration out, to 8 pounds for the current price of milk ($3.75-ish), which means they can have as much as they like.
So far, flavor comes out just fine, but the texture is pretty wildly variable, and I don't know what is making the difference-- I've used the same culture for the last two batches (frozen in an ice cube tray), and the first one gelled up quite thick, while the second is more the "yogurt drink" texture-- like I had to spoon out the last batch into jars, and this one I just poured.
Do any of you more experienced yogurt-makers know how to get a more consistent texture? What is the variable that determines thick vs. liquid yogurt?
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branchandroot
Yogurt Question
Date: 2024-02-04 07:23 pm (UTC)So far, flavor comes out just fine, but the texture is pretty wildly variable, and I don't know what is making the difference-- I've used the same culture for the last two batches (frozen in an ice cube tray), and the first one gelled up quite thick, while the second is more the "yogurt drink" texture-- like I had to spoon out the last batch into jars, and this one I just poured.
Do any of you more experienced yogurt-makers know how to get a more consistent texture? What is the variable that determines thick vs. liquid yogurt?