yukky yoghurt

[JillStephens7]

Hello, I have just unveiled my latest attempt at yoghurt making.

Yet again, it doesn't taste very nice. Will it become milder with time? The recipe I used has some milk powder in. I use Marvel skimmed milk powder. Is this the problem, is there some nicer milk powder?

It is also very runny. I am trying sieving it through muslin but there won't be much left if I want it think. Could it have been too cold - there are some thicker bits on top, might it have only part made itself?

Any advice would be gratefully received. I love yoghurt and would be so happy to be able to make something I can enjoy eating rather than the rubbish I keep making and eat just not to waste it!

Thanks, Jill

[Carltonian Man]

Hi Jill

We bring the milk to the boil and then simmer for about four minutes. Apparently this causes the protein molecules to form into strands and hence it sets during incubation. After simmering let it cool until you can bear the back of your fingers on the outside of the pan for ten seconds, then add the culture and incubate in your preferred way. At first the yogurt is fairly bland and soft so we strain off the excess whey through a metal seive. The taste improves after refrigeration.
Depends how thick you want the yogurt but a really thick batch will mean losing about half of the original making by removing the whey.

Hope this helps

[JillStephens7]

Thanks Carltonian Man ,
I didn't bring mine to anywhere near a boil. I will try that with the next batch.

Best wishes, Jill