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.
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.
