Grainy Yogurt? I've made my first batch but ended up with grainy yogurt. Here's my recipe:-1 quart of 2% milk-100 grams 2% Trader Joe's Greek Style Plain Yogurt for the starter-35 grams of instant nonfat dry milkI heated the milk to 188 deg Fahrenheit and added the starter at 113 deg Fahrenheit. Then I incubated the mix using the machine for 12 hours. Ended up with tangy, slightly runny and grainy yogurt. Anyone else experiencing grainy yogurt? Do I need to heat the milk to a higher temp (190-195 Fahrenheit) before adding the starter? Or heat it for a longer period of time? Or is it the nonfat dry milk? Do I need to add that to the hot milk? (I added it to the cold milk, before heating.) Any advice would be greatly appreciated. Grainy Yogurt? I've made my first batch but ended up with grainy yogurt. Here's my recipe:-1 quart of 2% milk-100 grams 2% Trader Joe's Greek Style Plain Yogurt for... » Read More Grainy Yogurt? I've made my first batch but ended up with grainy yogurt. Here's my recipe:-1 quart of 2% milk-100 grams 2% Trader Joe's Greek Style Plain Yogurt for the starter-35 grams of instant nonfat dry milkI heated the milk to 188 deg Fahrenheit and added the starter at 113 deg Fahrenheit. Then I incubated the mix using the machine for 12 hours. Ended up with tangy, slightly runny and grainy yogurt. Anyone else experiencing grainy yogurt? Do I need to heat the milk to a higher temp (190-195 Fahrenheit) before adding the starter? Or heat it for a longer period of time? Or is it the nonfat dry milk? Do I need to add that to the hot milk? (I added it to the cold milk, before heating.) Any advice would be greatly appreciated. « Show Less
856786
I used the same exact products and here I am trying to figure out why this second batch in my new yogurt maker is grainy, bitter and even adding 2 tsp vanilla doesnt seem to help it. The whey was all seperate when I removed to the fridg so sorta though oh oh! Im even using a termometer and follow all the directions but now thinking even tho it didnt boil maybe it was to hot. A real science to this after all.
740451
I start my yogurt about 9:00 at night. I add the dry milk to the cold milk, and heat the milk to 180F. I let it cool to 110F, and stir about 1/2 cup of warm milk into the yogurt starter, then whisk the starter back into the milk. Put the milk into the machine about 9:30, plug it in and go to bed. I unplug it about 7:30 in the morning (10 hours later) and refrigerate. Always creamy, never a problem. I've also had good luck incubating for as little as 6 hours. I've never gone over 11.
856787
I solved my grainy yogurt problems by holding the milk just below boiling (between 200-210 degrees Fahrenheit) for 10 minutes. That seems to boil off most of the water that makes the yogurt grainy (and also results in a thick and rich yogurt). I envy you your cow! :)
574958
I have not but after reading directions for making indian style yogurt I believe you just make plain yogurt and then add the ingredients to make it indian style. If you need a greek type yogurt for it all you do is drain the yogurt in a cheesecloth lined sieve until it is the thickness you want. My book says for mayonnaise thickness drain 10 to 15 minutes, for sour cream thickness 30 minutes, 2 C. yogurt will yield 1 C. drained and for cream cheese thickness, 6-8 hours and 3C. will yield 1 C.. Thickness also depends on the milk you use. Whole milk will yield thicker yogurt than fat free or lowfat milk. I purchased a book called, "Cooking with Yogurt" by Olwen Woodier, more of a pamphlet really, but has great information for making and recipes for using yogurt. I use it in place of buttermilk in biscuits, pancakes, etc. Works great in stroganoff in place of sourcream. Greek yogurt is just plain yogurt that has been drained. You can also use the whey that drains off in biscuits, soups etc.
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
704904
I don't use commercial starter at all. I save about 1/3 cup from each fresh batch and use that amount in the next batch. If I don't make yogurt for a month or so and want to start making it again, I buy a one-serving of vanilla yogurt (like Dannon without high fructose corn syrup) and use that. I have never had a batch of yogurt from either method fail.
1305065
Anyone have basic non dairy milk recipe's work with this machine? I would love to try coconut milk in a can, premade cashew milk or almond milk, a probiotic capsule and that's it. I have had it work in the oven with light on, incubating for 24 hours, but can't get it to work in this machine.
767765
you need to heat the milk on stove first.i tried my second batch with plain Fage greek yogurt.I warm the milk as recommended. Turn out very well. i set the temp.to 7 hours. It is very simple to use.Great machine.I would recommended this machine.It is easy to use.
1639412
Yes but choose plain yogurt, no flavors or sugars added. I buy a pint of whole milk Greek yogurt and use it to make 4 or 5 batches of 1 quart yogurt. I tried the powder sample that came with the yogurt maker but I like the Greek yogurt starter more.
1926464
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt! 2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
1689076
I use any good PLAIN Greek Yogurt, but a good PLAIN regular yogurt will work as well -- just look to see if it has active cultures (most all of them do) and I get it at the supermarket.
173553
You can use 2 -32 oz containers of soymilk, 1-2 tablespoons of starter (or 1/2 cup leftover plain yogurt at room temperature) with 1/2 cup tapioca flour added for thickness. This makes a reasonably thickened yogurt after 10-12 hours. I just made some tonight and it was great after only 1/2 hour of cooling.Finding non-dairy starter is the hard part. Good Luck!
832732
I use 1 and 1/4 Teaspoons but remember you must be sure to bring your milk to almost simmer and then let cool to room temp. Heat will kill your starter I also have a yogurt maker and set it for 9 hrs.
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
1880605
I find that I have to let the yogurt cool in the fridge overnight before I pour it in the Donvier. Then I let it set for several hours (no bumping) in the fridge again, depending on the consistency I'm going for. Usually the whey in the bottom is cloudy, but not thick. If it is thick, I just call it "pourable yogurt"! It does make a difference what culture you use as well. I buy a good quality plain yogurt and only use my saved plain greek yogurt about three times before I use the store-bought again.
1561940
Hello Debra, can you give us more detail about making kefir, the temperature of the yogurt maker seems to be 45 C or 110 F. Isn't it too warm for kefir? Pleas elet us know thanks.
201247
Could be grainy if you did not use a double boiler to heat mixture before putting into yogurt maker
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
767767
you need to heat the milk on stove first. i tried my second batch with plain Fage greek yogurt.I warm the milk as recommended. Turn out very well. i set the temp.to 7 hours. It is very simple to use.Great machine. I would recommended this machine.It is easy to use.