Twice now I have made flavoured yoghurt and it has gone like slimy and one plain didn't set after leaving it all night. Please help.
By Eileen from Qld, Miles
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The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.
The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt.
The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.
I make yogurt with my goats milk and to set it up I have to add unflavored gelatin to it. Because you are adding more fluid and possible acid from the flavoring then you will need to add gelatin to it.
Add about a half cup of dry milk powder when you're warming it. That works every time. I always do it and it never fails.
You need to be careful that your milk is not TOO hot or too cool when you add your starter. This has a effect on how your yogurt will set up. The longer you leave it in the yogurt maker the more tart it will be come.
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