I need some advice. I am in the UK.
I have been happily been making strained yoghurt from Yeo Natural Yoghurt or FAGE 10% as a starter.
My milk is UHT 4% fat, so doesn’t need pre-heat.
I sterilise with boiling water from a boiling water tap and then make in a Lakeland maker (single 1.5 litre container) at 38° C for 16 hours.
Strain it and it’s mild like my spouse likes.
However I feel I need to start again every 3 or 4 batches since the taste drifts.
So I decided to try a heritage culture so as to keep on going forever.
I made a starter batch, using 0.5 litres of semi skimmed (2%) milk I had heated to 42° C, sprinkled culture and whisked, left to culture until it looked right, which was about 12-18 hours (I have done this a few times).
Then using culture I followed my usual cold start recipe.
I strain it and it’s a good consistency.
Problem? It’s so acidic, it’s gone beyond tangy, even I find it too much and I like tangy yoghurt.
I am using the NPS cultures, first the Balkan mix and then theBifido mix.
I think it’s something to do with the new cultures and my process, any ideas?