Has your homemade yogurt ever turned out grainy? While it may taste alright and it is certainly safe to eat, it’s probably not what you were going for. Right? I’ve encountered this problem of grainy yogurt myself. This post is a discussion about possible causes of that not-so-nice grainy texture when making yogurt at home.
Recently, I made a batch of yogurt using a different starter than ever before. Despite using the exact same method as always, my yogurt turned out grainy. When I complained, my daughter-in-law chimed in that sometimes hers was grainy as well.
Both of us thought our yogurt still tasted good. We talked and compared. Seemed like our starter might be the culprit. Here are the conclusions from my most unscientific investigation.
Possible answers to the question, “Why is my homemade yogurt grainy?”
Sure enough, in recreating the grainy texture, I discovered using starter with additives can be problematic. I’m not saying it is the only cause, but this will definitely do it. Using too much starter as discussed here can be another offender.
Check out the results of my experiment:
In the picture above, the labels for each of the starters (commercially-made yogurt purchased locally) claim to have “live active yogurt cultures.” All will make yogurt successfully. However, please note the yogurt shown on the bottom three spoons contains some type of additive.
- Lower left: inulin (a type of fiber) and pectin (The Greek Gods nonfat plain Greek yogurt)
- Lower middle: pectin (Krogers nonfat, plain yogurt)
- Lower right: corn starch and gelatin (Braum’s lowfat yogurt)
The smooth and creamy yogurt on the top three spoons originated with the following starters:
- Upper left: Fage nonfat yogurt
- Upper middle: Stonyfield nonfat yogurt
- Upper left: My own homemade yogurt that had been in the freezer for at least 6 months.
The moral of the story??
When you purchase commercially produced yogurt to use as a starter, stick to yogurt with live cultures but NO additives. Whether it’s Greek yogurt or regular makes no difference in my experience.
If I don’t have blackberries, I’m fond of substituting whatever fresh or frozen fruit I can find in my kitchen. Since I can get 6-7 servings from one recipe, the total calorie count is quite reasonable.
If you are still trying to perfect you method for making yogurt at home, I am including a video of the way I make yogurt. Maybe it will give you some ideas.
Why and How To Strain Yogurt With a Yogurt PouchContinue Reading
More Than Six Ways To Incubate Yogurt Without a Yogurt MakerContinue Reading
What Can I Do with Failed Homemade Yogurt?Continue Reading
Can I Use Whey Left Over From Straining Yogurt to Make More Yogurt?Continue Reading
Everything You Need To Know About Making Greek Yogurt at Home
A collection of 18 posts pertaining to making Greek Yogurt at home. Subjects range from basic instructions to troubleshooting to various methods of straining, incubating, etc.