Yet another yogurt-making question...
I know that lots has been written here about making yogurt at home. But I'm not having much success, so I need some good advice!
I have a yogurt maker - the Salton YM9. I've made 2 batches of yogurt using Yogurtmet starter, whole milk, and some powdered milk. I incubated for about 18 hours, then chilled in the fridge.
Both times, the yogurt turned out a bit thin and lumpy. The taste is creamy and not tart, making me worry that the lactose-content is still high.
I don't know what I'm doing wrong... Everything I used was very clean, I heated the milk (with powder) to just under a boil, cooled to about 110F, added the starter, and incubated.
Does anyone have any clue what I could try differently?
sour, I use some left-over yogurt or store bought plain and unsweetened as a starter. Then, three liters of whole milk, 400 grams of powdered whole milk, and a bit of (sorry, don't know how much; but enough to fill my large mixing bowl) and a touch of sugar--and the starter. I pour the mixture into five or six on-liter plastic tubs, place in the microwave, zap on high for four and a half minutes (this just warms the mix), then 45 seconds every hour-and-a-half or so.