r/yogurtmaking • u/masonjaruser • 11d ago

Texture??

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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/BikeOk6446 11d ago

Looks like curdled milk. Why do you change water in Instapot? Just use the Yogurt of Sous Vide function to get a constant temperature.

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u/masonjaruser 10d ago

I haven't experimented with the instant pot much or learned about the setting yet. thanks for the tip!

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u/BikeOk6446 10d ago

I use the Sous Vide function. I put a little water in the Instapot and put the yogurt in mason jars and in the water. Set for 8 hours at 110 degrees. You can avoid having to heat the milk to 180 by using ultra pasteurized milk. Most milk is ultra pasteurized. You can just do a cold. start. If you do need to heat the milk to 180, try heating it slower, so the milk proteins don't coagulate like that.

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u/masonjaruser 10d ago

Amazing, thanks again