Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
starter.
Boiing milk and cooling to 40C and then putting in a vacuum flask.

It tastes fine but has a slimey-goopy texture that droops off the spoon.

What might i add to change the texture to a more solid one? Thanks.

On Fri, 15 Dec 2017 12:09:04 +0000, "john.west"
> wrote:

>Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
>starter.
>Boiing milk and cooling to 40C and then putting in a vacuum flask.
>
>It tastes fine but has a slimey-goopy texture that droops off the spoon.
>
>What might i add to change the texture to a more solid one? Thanks.

When I made yoghurt I never boiled the milk, simply put the pan on the
stove and slowly raised the milk to the correct temperature.

On 2017-12-15 5:46 AM, wrote:
> On Fri, 15 Dec 2017 12:09:04 +0000, "john.west"
> > wrote:
>
>> Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
>> starter.
>> Boiing milk and cooling to 40C and then putting in a vacuum flask.
>>
>> It tastes fine but has a slimey-goopy texture that droops off the spoon.
>>
>> What might i add to change the texture to a more solid one? Thanks.
>
> When I made yoghurt I never boiled the milk, simply put the pan on the
> stove and slowly raised the milk to the correct temperature.
>
I used to make it on almost a daily basis for several years and I never
had any success using straight milk nor using the insulated pot method.
I always used milk powder to increase the solids by about 50%. Even
then, if I used the insulated pot method, the texture was "stringy" a
bit like the texture you get when you melt mozzarella. I never
experienced that when using a constant heat source like the pilot light
on the gas stove nor after buying a yoghurt maker.
Graham

On Fri, 15 Dec 2017 06:55:09 -0700, graham > wrote:

>On 2017-12-15 5:46 AM, wrote:
>> On Fri, 15 Dec 2017 12:09:04 +0000, "john.west"
>> > wrote:
>>
>>> Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
>>> starter.
>>> Boiing milk and cooling to 40C and then putting in a vacuum flask.
>>>
>>> It tastes fine but has a slimey-goopy texture that droops off the spoon.
>>>
>>> What might i add to change the texture to a more solid one? Thanks.
>>
>> When I made yoghurt I never boiled the milk, simply put the pan on the
>> stove and slowly raised the milk to the correct temperature.
>>
>I used to make it on almost a daily basis for several years and I never
>had any success using straight milk nor using the insulated pot method.
>I always used milk powder to increase the solids by about 50%. Even
>then, if I used the insulated pot method, the texture was "stringy" a
>bit like the texture you get when you melt mozzarella. I never
>experienced that when using a constant heat source like the pilot light
>on the gas stove nor after buying a yoghurt maker.
>Graham

Interesting - it occurred to me afterwards that I always made mine
with skim milk, that could make a difference too.

On 2017-12-15, > wrote:

> On Fri, 15 Dec 2017 06:55:09 -0700, graham > wrote:

>>I used to make it on almost a daily basis for several years and I never
>>had any success using straight milk nor using the insulated pot method.
>>I always used milk powder to increase the solids by about 50%. Even
>>then, if I used the insulated pot method, the texture was "stringy" a
>>bit like the texture you get when you melt mozzarella. I never
>>experienced that when using a constant heat source like the pilot light
>>on the gas stove nor after buying a yoghurt maker.
>>Graham

> Interesting - it occurred to me afterwards that I always made mine
> with skim milk, that could make a difference too.

Have you tried sugar? Howzabout "neosugars"? Carageenan? I quit
reading at "nanoparticles". Fortunately, I quit eating commercial
yogurt a few years back. 8|

https://foodbabe.com/2014/12/01/yogurt/

nb

"john.west" wrote:
>
> Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
> starter.
> Boiing milk and cooling to 40C and then putting in a vacuum flask.
>
> It tastes fine but has a slimey-goopy texture that droops off the spoon.
>
> What might i add to change the texture to a more solid one? Thanks.

Not sure if this will help but I used to make yogurt often.
Boiling milk first sounds wrong to me.

I used to start with cold milk, add a starter yogurt and after
mixed well, pour into smaller containers with lids and put in my
gas oven that had a pilot light. The pilot light kept the oven
temp around 105F - 110F or so. Just overnight, the yogurt did
it's thing and next morning....perfect yogurt every time. Set up
fine and not runny at all.

On Fri, 15 Dec 2017 12:09:04 +0000, "john.west"
> wrote:

>Have been making yogurt using Tesco's or Waitrose Greek Yoghurt as a
>starter.
>Boiing milk and cooling to 40C and then putting in a vacuum flask.
>
>It tastes fine but has a slimey-goopy texture that droops off the spoon.
>
>What might i add to change the texture to a more solid one? Thanks.

Several things you can play with until you get the right combo of
ingredients/actions that give you what you prefer. No need to try them
all at once, of course.

The higher the fat content of your milk (skim, 2%, regular, etc), the
creamier the end result.

Add dry milk to the liquid milk.

Experiment with your initial seed starter. Sometimes that can make a
difference. Makes sure yours has a live culture, of course. Check the
ingredients list - sometimes you can get a combo of cultures, too.

Drain the finished yogurt through cheesecloth. This gets rid of some
of the liquid. This will always result in thicker yogurt.

I, myself, never boil the milk, but only bring it to 93C before the
cool-down.

Use a different fermentation method - over a pilot light, if you have
one, or in a well insulated oven that has the light on. Check swaps to
see if you can get an used electric yogurt maker. Assures a steadier
heat.

Boron Elgar wrote:
>
> Check swaps to
> see if you can get an used electric yogurt maker. Assures a steadier
> heat.

We had one of those back in the beginning. Yes they work well,
and probably required for those without a gas stove pilot light.
Even new, it should probably cost you less than $20. Mine held 6
cups and worked well overnight.

On 2017-12-15 9:01 AM, Boron Elgar wrote:

>
> Use a different fermentation method - over a pilot light, if you have
> one, or in a well insulated oven that has the light on. Check swaps to
> see if you can get an used electric yogurt maker. Assures a steadier
> heat.
>
That has been my experience. Steady heat is essential, IME.
Graham

On Friday, December 15, 2017 at 11:22:58 AM UTC-8, graham wrote:
> On 2017-12-15 9:01 AM, Boron Elgar wrote:
>
> >
> > Use a different fermentation method - over a pilot light, if you have
> > one, or in a well insulated oven that has the light on. Check swaps to
> > see if you can get an used electric yogurt maker. Assures a steadier
> > heat.
> >
> That has been my experience. Steady heat is essential, IME.
> Graham

many people are using sous vide to make yogurt these days

On 2017-12-16 3:41 PM, ImStillMags wrote:
> On Friday, December 15, 2017 at 11:22:58 AM UTC-8, graham wrote:
>> On 2017-12-15 9:01 AM, Boron Elgar wrote:
>>
>>>
>>> Use a different fermentation method - over a pilot light, if you have
>>> one, or in a well insulated oven that has the light on. Check swaps to
>>> see if you can get an used electric yogurt maker. Assures a steadier
>>> heat.
>>>
>> That has been my experience. Steady heat is essential, IME.
>> Graham
>
> many people are using sous vide to make yogurt these days
>
Might as well get some more use out of the system.

"graham" wrote in message news
On 2017-12-16 3:41 PM, ImStillMags wrote:
> On Friday, December 15, 2017 at 11:22:58 AM UTC-8, graham wrote:
>> On 2017-12-15 9:01 AM, Boron Elgar wrote:
>>
>>>
>>> Use a different fermentation method - over a pilot light, if you have
>>> one, or in a well insulated oven that has the light on. Check swaps to
>>> see if you can get an used electric yogurt maker. Assures a steadier
>>> heat.
>>>
>> That has been my experience. Steady heat is essential, IME.
>> Graham
>
> many people are using sous vide to make yogurt these days
>
Might as well get some more use out of the system.

==

Mine also serves as a large slow cooker. I use it a lot.



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