I like to make my own yogurt, but hadn’t made any for years until this year, and now I just can’t get it to set properly. At first I thought it was due to the temperature being too low, but mixing in the yogurt sooner and sooner, eventually got me yogurt that was slow to set at all, (probably due to bacteria being killed off by excessive heat) and still gloopy when it did set.
I have come to the conclusion that it is the culture that is responsible for the ‘set’.
I have tried a few brands of various types of unflavoured yogurt, all with the same result. They’ve all been very mild too, although that’s not a problem, I don’t mind a bit of tartness.
I really want something closer to ‘french set’ consistency, but haven’t been able to find unflavoured, so today, I am actually going to try a vanilla one.
I’m not very hopeful of this one working either, and I’d appreciate anyone’s experiences of any bought starters you may have tried, particularly any available in the UK.
Interestingly, I have just accidentally on purpose curdled a pint of milk that was just on the turn, and it’s curds are gloopy, very like my recent attempts at yogurt.