Hi,

I had a batch of yogurt come out with a "gritty" texture. What can cause
that? I made two quarts of yogurt in a 2 quart beverage cooler from
powdered milk. I scalded the milk by heating the water and then added the
dry milk to the hot water (I thought there would be less chance of scorching
and I could heat the water quickly). I didn't notice anything peculiar when
I put the yogurt into smaller containers and put them in the refrigerator. I
left the containers open in the refrigerator to cool faster for about an
hour. The next day when I ate some I noticed parts of it had a slightly
different appearance and had a gritty texture.

The particles had the consistency of cheese. Could the yogurt have dried out
while cooling uncovered in the refrigerator? I've read about cheese made by
draining the liquid out of the yogurt.

The only thing I did differently from previous batches was to heat the water
first and add the powder to the hot water rather than mix the milk and then
heat it. I don't think the grains are undissolved powdered milk.

Any ideas?


Thanks

In article >,
"engv9q2ghqa" > wrote:

> Hi,
>
> I had a batch of yogurt come out with a "gritty" texture. What can cause
> that? I made two quarts of yogurt in a 2 quart beverage cooler from
> powdered milk. I scalded the milk by heating the water and then added the
> dry milk to the hot water (I thought there would be less chance of scorching
> and I could heat the water quickly). I didn't notice anything peculiar when
> I put the yogurt into smaller containers and put them in the refrigerator. I
> left the containers open in the refrigerator to cool faster for about an
> hour. The next day when I ate some I noticed parts of it had a slightly
> different appearance and had a gritty texture.
>
> The particles had the consistency of cheese. Could the yogurt have dried out
> while cooling uncovered in the refrigerator? I've read about cheese made by
> draining the liquid out of the yogurt.
>
> The only thing I did differently from previous batches was to heat the water
> first and add the powder to the hot water rather than mix the milk and then
> heat it. I don't think the grains are undissolved powdered milk.
>
> Any ideas?

I think the problem may have come from adding the powder to hot water.
I'd mix the milk first and then heat it.

Out of interest, why don't you make yogurt from fresh milk? IME it
tastes much better.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

Probl. the powdered milk. You could try reducing it to facepowder
fineness in your food processor, but I'd still go for the fresh milk.
After all, look at the money you're saving by making your own.
I use skim milk, buy it by the gallon for economy, and have never had
a gritty texture. Still using my 30 year old Salton incubator.

"Miche" > wrote in message
...
> In article >,
> "engv9q2ghqa" > wrote:
>
>
> Out of interest, why don't you make yogurt from fresh milk? IME it
> tastes much better.

It is less expensive (less than $0.60/quart after adding water) and it
doesn't spoil if I don't use it right away.


>
> Miche

In article >,
"engv9q2ghqa" > wrote:

> "Miche" > wrote in message
> ...
> > In article >,
> > "engv9q2ghqa" > wrote:
> >
> >
> > Out of interest, why don't you make yogurt from fresh milk? IME it
> > tastes much better.
>
> It is less expensive (less than $0.60/quart after adding water) and it
> doesn't spoil if I don't use it right away.

Milk's not expensive. I don't see the point of using powdered milk.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper