Hello forum, I have been using the L. Reuteri and L. Salivarius starter with whole milk at 104 for 12-18 hours and my batches have been coming out gloopy and liquidy. Still set and delicious, just not as firm as I’d like. Any tips for this issue would be greatly appreciated!
So, for a better texture, please do this 2 things:
- Boil the milk well before use and cool it down to lukewarm
- Incubate at a slightly higher temperature, like 111 to 113°F, and monitor as this might speed up the fermentation.
The texture is mostly milk dependent, so if you change the milk with other brand(whole milk) the texture would be different.
These explainers should be helpful: https://youtu.be/4DoTZnN3sQc?si=JC_5B3BLRSzgRy2d
and https://youtu.be/ep12NWfPnYQ?si=qEaOEnbwzofarNs5