Grainy texture to yoghurt

Yogurt Making
1

I am new to yoghurt making. I have used the Bulgarian culture, using boiled whole milk which I allowed to cool to 40 deg C. I then left in my yoghurt maker for 10 hours. The flavour is great but it has a grainy texture when I take out from the jars. It is quite firm with no whey in the jars. How do I get a creamy texture?

2

Hello Kirky,
Congratulations! This is what you should get. Please check the link below
Bulgarian yogurt
The texture very much depends on the milk used. So if you need a creamy texture please do one or more of the following:

  1. Boil the milk for a long (20-30 min) beforehand. This will break down some enzymes in the milk.
  2. Experiment with a different brand of milk.
  3. Get a starter which is designed to deliver creamy texture like Pure acidophilus, Bifido, Balkan style.
2 Likes
3

Thanks fior the feedback. I was just bringing to the boil to sterilise. I will now simmer for a longer period. :grinning: