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Yogurt-making Problem

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I am lactose-intolerant, but have always been able to eat yogurt. I started making my own a few months ago, using glass jars in a warm oven. Then, my mother-in-law gave me a vintage Salton yogurt maker. It's been working great, too. I've had no problems eating the yogurt, until this last batch. I'm trying to figure out what I did wrong. The only thing I can think of is that I used full-fat Brown Cow yogurt for the starter (usually I use lowfat Stonyfield Farm, but the store was out) -- and it has cream on top. My yogurt seemed to have a similar top layer (barely there, not as deep as the Brown Cow) that I haven't seen before, but the yogurt itself seemed the same (a little thin). I used 1% milk for this batch, as usual. Could using full-fat starter somehow affect the lactose-acidophilus (and friends) balance? Anyone else ever have this problem? Thanks!

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  1. I wouldn't think the small difference in fat in the end mix would make a difference. We have had problems with thin yogurt when using ultra pasteurized milk instead of normal pasteurized milk.

    3 Replies
    1. re: firecooked

      Just to clarify: my problem isn't the thinness of the yogurt (although I'm working on it), my problem is the fact that my lactose-intolerance was triggered by this new batch of yogurt and I'm trying to figure out why. Thanks!

      1. re: jessinEC

        I think the thin yogurt is because you are not getting the "normal" biological action because of the additional sterilization (and removal of things that make milk into yogurt)... i.e. you're not getting the milk fully converted to yogurt.

        1. re: firecooked

          Wow, that's really interesting. I'm not using ultra-pasturized milk -- just organic 1% clover millk (I live in the Bay Area in CA). Should I try other milk? Any suggestions about what to do? Thanks!