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May 8, 2007 06:27 AM

Homemade Yogurt -- why is it stringy?

I swear I read a similar post recently, but can't seem to find it. I just got a yogurt maker and found making yogurt pretty easy. I liked the taste of the end result but the texture seems off, it is a little slimey or stringy. Any idea what I did wrong?

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  1. No one really came up with a conclusive answer. Part of the cause may have been use of natural, unhomogenized milk.

      1. Thanks for the link, but as Sam said, it wasn't very helpful, especially since I used less natural milk. On the other hand, my end result sounds less bad than the one in the other post, only somewhat ropey. I used organic ultra-pasteurized milk, heated to 180 or so, cooled to 110, Brown Cow full fat as the starter, in the stalton machine for 10.5 hours.

        2 Replies
        1. re: Produce Addict

          I've never made yogurt but I have read many reports that ultra-pasturized milk does not perform well in similiar applications. The milk doesn't have the necessary cultures to build on the starter culture. (Of course, I don't think UTH milk does *anything* well so....)

          1. re: Produce Addict

            the problem is using ultra-pasteurized milk. It will NOT make decent yogurt nor will it make cheese. Use plain old pasteurized. It will work.

          2. I found out what causes the slimy, stringy yogurt!
            Read here:

            1. slimy yogurt is caused by the temp being too low. the temp must at 100F or so to get non slimy texture. on this link, at the bottom of the page, supports my theory.