Whats up with my yogurt?
February 3, 2011 9:50 PM Subscribe
I'm making my own Greek yogurt. Its worked well before, so why is it so thin now?
posted by gilsonal to food & drink (12 answers total) 6 users marked this as a favorite
I'm using a yogourmet yogurt maker, and incubating for 24 hours so that my yogurt has no lactose to bother my stomach.
I used vitamin D milk, pasturized it myself and cooled it appropriately before adding some Greek yogurt from the supermarket to "seed" the culture. 24 hours later, it was still much thinner than I seem to remember my previous batches (this summer) being. I prefer a custardy consistency to yogurt rather than the thinner (European?) yogurt I ate as a kid.
I ended up draining it in cheesecloth 24 hours, adding a bit of the liquid (whey?) back in to get it to a good consistency and being happy with it that way.
But that seems too complicated. Have I forgotten some important step that is making this come out differently than previously?
And while people are at it, any suggestions for great ways to use yogurt or creative add-ins would be fantastic. I'm pretty much sticking to adding strawberry puree right now, but would like to branch out a bit.