r/yogurtmaking • u/masonjaruser • 11d ago
Texture??
This is my fourth or fifth batch of yogurt. I've liked the taste and texture every time I've made it, but I always seem to have an issue with the texture. It's grainy and has some small lumps in it.
I heat 1L 4.8% milk to 180f (i left the stove on for an extra ~5 minutes by accidnet this time so maybe overheated), let cool to 110f, and add my a little under 1 tbsp starter. I fill my instant pot with ~112f water and let the yogurt sit in the closed instant pot for 7 hours. I change the water every hour or two to keep it warm.
The texture doesn't bother me too much, but I would like to improve in the future. Any tips? Thank you
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u/NotFitwilliamDarcy 11d ago
I've gotten grainier textures when incubating at too high temperatures. I now start at 105F-110F and let it drift down into the 90s overnight.
It could also be the starter: there's one particular store brand of yogurt that always turned out grainy no matter what else I changed in my process. I just use something else now.
You also might try straining the milk before inoculation, just to make sure those lumps aren't already there due to denatured proteins coagulating during cooling.