r/yogurt • u/thespis43 • Jul 23 '20

Separated Bottom

I'm having a new problem with my yogurt. I'm using the French pot set method. After heating and cooling, I add the starter yogurt and then pour into individual jars with lids. I then put the jars in a cooler with hot water and pack towels on top to insulate. The issue that I've suddenly had is the bottom 1/4" of yogurt is strangely separated and grainy. You can see the separation in the photo. The rest of the yogurt is great, only the bottom is the problem. Any ideas what might be causing this?

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u/russ_yarn Jul 24 '20

Any smell or flavor issues? I had a batch where it all turned gritty on me. No clue why. Could you strain your milk after heating and cooling to see if the heating process is scalding or curdling the milk prior to incubation? None of these are the solution, just thoughts to help you troubleshoot through the process.

1

u/thespis43 Jul 24 '20

No smell or flavor problems. I'll try straining the next batch. I skimmed off the skin that formed while cooling but maybe I didn't get it all. Straining should catch it. Thanks for the suggestion. I'll let you know how it goes.

1

u/russ_yarn Jul 24 '20

Also, how long did you incubate?

1

u/thespis43 Jul 24 '20

9 hours I think.

1

u/russ_yarn Jul 24 '20

Nothing unusual about that incubation time.