Even more homemade yogurt questions...
I recently bought a yogurt maker and have made our first batch. We used UHT skim milk which you dont have to heat up, added about 2 tablespoons of dry skim milk and used a few tablespoons of a full fat live organic yogurt to start it off. It set beautifully, but for lack of a better word, was a bit slimy. Also, it isn't as tangy as the other yogurt we are used to eating. I've got much of that batch straining to make it a Greek yogurt.
Here are my questions:
How do we eliminate or even decrease the sliminess?
How do we make it tangier?
Can I use my strained yogurt to start my next batch?
I've never encountered slimy so I'm not sure what to do there. I've found tanginess to be variable depending on the original starter, length of time the batch was "cooking", and whether or not the starter was from my own previous batch. You should be able to use some of the yogurt from the batch you're straining to start the next one but you could also pull a couple of tablespoons before it's strained for the next batch. I would guess that if it's something about the original starter that caused the sliminess you might find the same result in the next batch. I've never used UHT or skim milk either, 2% being the lowest fat I've used. Wonder if that could have something to do with it?
I add more dry milk to my skim milk yogurt to give it more body - I prefer 1% but my husband likes non-fat. I have gotten slimey or mucousy yogurt when I don't heat it up to 180 (i usually go to 190) and when I use greek yogurt as a starter. Tangier depends as mentioned on the starter and the incubation time. I do mine without a yogurt maker, and incubate for about 8 hours. I haven't every used UHT milk though.