Barriehie
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This is my third batch with my new machine and they're consistently like this. 
Yogurt Methodologies
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Do you find that adding half & half makes a noticeable difference e.g. to the consistency and texture?This is my third batch with my new machine and they're consistently like this.
SoCalZone10
Veteran
I use whatever milk is about to go bad in my fridge, my husband said it’s whole milk. I don't have a picture but it’s thick for me but not as thick as @Barriehie’s yogurt.Are you using regular whole milk? And how thick is very thick for you?
Barriehie
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Yes, the added fat makes it smoother and since it's refrigerated it also contributes to thicker. If I want, or need, it to be thinner I can just whisk some whey into it. I've currently got a quart to do something with.Do you find that adding half & half makes a noticeable difference e.g. to the consistency and texture?
Barriehie
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Anyone ever use buttermilk to make yogurt? How was it?
badjak
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I haven't, but I figure it doesn't have enough fat.
I think it would make a nice tart drinking yoghurt though
Barriehie
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Good point. I just checked and it's about 1/3 the fat as milk.
No, but it's made (so it says) using the same bacteria as yogurt
Cultured buttermilk
Commercially available cultured buttermilk is produced in the same way as yogurt,
Did you get to do that?
Also wondered how people feel about raw milk results - does it make a difference?
Finally made some yogurt using the dollop of starter yogurt as mentioned by Barriehie to make a 40oz/1L using ordinary whole milk. Looks pretty thick in the container, which is good
Will strain and see how that turns out.
I ended up using a container from the Greek yogurt I regularly buy because the glass jar I usually use broke when I poured in the hot milk
Bottom dropped out what a mess. Shouldn't have put it on the cold granite counter or let it cool off 
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badjak
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Not yet.
I bought too much yoghurt and all kind of other things happened.
I've done it before and works well
I bought too much yoghurt and all kind of other things happened.
I've done it before and works well
Barriehie
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I've got more whey than I know what to do with. Time to get baking I think.It's in the fridge waiting to be strained - looks like it formed a lot of whey, which is good
Best yogurt I've ever made. A lot thicker than the usual.
I think the Barriehie dollop/70ml of starter yogurt was the game changer from the teaspoon quantity I usually use, so big thanks for that!
It's now strained and going into the fridge. I'll be making more for the DIY ricotta on my list.
Never used the whey before ...
I think the Barriehie dollop/70ml of starter yogurt was the game changer from the teaspoon quantity I usually use, so big thanks for that!
It's now strained and going into the fridge. I'll be making more for the DIY ricotta on my list.
Never used the whey before ...
Barriehie
Forum GOD!
You're welcome!Best yogurt I've ever made. A lot thicker than the usual.
I think the Barriehie dollop/70ml of starter yogurt was the game changer from the teaspoon quantity I usually use, so big thanks for that!
I've baked with it a couple of times but haven't got my breads quite like I want. Next go around I won't weigh it; I'll just slowly add and mix until the dough "looks/feels" right.
