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 a 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.
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 contain 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 low-fat 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.
Does it matter if I use Greek yogurt or regular yogurt as a starter?
Whether it’s Greek yogurt or regular makes no difference in my experience.
Here lately, I take this treat to work with me
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 your method for making yogurt at home, I am including a video of the way I make yogurt. Maybe it will give you some ideas.
Posts Related to "Why is My Homemade Yogurt Grainy?
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.
Lisa
This post was very helpful. Thank you! I just made my yogurt using 2 quarts Fairlife Whole milk and 2T Fage nonfat Greek yogurt. It smells yogurty and is thick but has a grainy texture. After reading your article I tested my IP yogurt boil temp and it heats to 186 6 (using water). Is 2T Fage too much for 2 quarts milk?
I used an Instant Pot Duo60, yogurt setting. Step 1: pasteurize milk by pressing Yogurt and then adjust until it displays boil. There was a skin on top which sank back in when I tried to remove it.
Step 2: cooled in an ice bath down to around 90 (my bad-but but does this cause any problems?),
Step 3: stirred Fage into a cup of the warm milk, whisked back in, set IP to Yogurt 9 hours (but stopped it 8.5). Spoon stayed upright. Lots of bubbles on surface.
Step 4: stirred and it looked curdled and grainy, spooned into sterile jars and refrigerated. Looks great after cooled but still grainy.
Paula
Hi Lisa,
You do not need to heat ultra-filtered milk (that’s what Fairlife is) to 180˚ before using it to make yogurt. Just place the cold milk into your Instant Pot after you have stirred in your yogurt starter and press the Yogurt button. I suspect the high heat is the cause of the graininess. This only applies to ultra-filtered milk like Fairlife. Regular pasteurized and ultra-pasteurized milk needs to be heated just like you described.
2 tablespoons of starter is more than I use but not excessive. Doubt if that is the cause of graininess but it could contribute. See this post about how much starter you really need.
For what it’s worth, heating the starter (Step 3) is unnecessary although many people like to do it. It doesn’t cause a problem, but it takes more time and adds one more step.
Did you taste your yogurt? Sometimes yogurt looks grainy but it does not taste grainy on your tongue. If this is the case, give it a little whip with an immersion blender and the “grainy texture” will mostly disappear.
I never incubate my yogurt over about 5 (sometimes 6) hours. A longer incubation leads to a more sour taste (which some prefer) and a more curdled appearance. When curdled, strain off the whey (for a couple of hours) and whisk for a smooth and thicker texture.
Lisa, I hope this helps. Thank you for sending a detailed description of your process. That made troubleshooting so much easier. Good luck with your next batch.
Julie
I find that my yoghurt gets grainy when the heat is too high.
Paula
Thanks for your input Julie. It hasn’t happened to me like that, but it’s something to consider.
Marilyn Grisham
I make 2 gal of milk into yogurt about every 6 to 8 weeks. Today I pulled the dehydrator off the shelf for my todays batch and found a surprise qt jar of yogurt still in the dryer! I cautiously took off the lid and found what looked like perfectly acceptable yogurt in the jar – no mold, odor or spoiled look. It was at room temperature for about 6 to 8 weeks in the store room.
What to do?
Paula
That is quite a surprise. Just to be safe, I would not recommend eating it. Can’t believe there is no pink mold around the edges.
Jodi
Thanks so much for clearing this up for me. I had been using my own whey as a starter and the last couple batches had turned out sort of “gooey” so I thought it was time for new starter. I checked the label and sure enough, my starter contained inulin and pectin. Now I can stop retracing my steps trying to figure out what I did wrong!
Paula
Hi Jodi,
Gooey and grainy are different in my book. But the solution is similar. Use a new or different starter. I am working on a post about gooey yogurt right now. The answer to gooey yogurt is to get more yogurt from the store to use as a starter. I plan to publish a post about the causes of gooey yogurt in the next 2-3 weeks. Meanwhile, your best bet is to start over with a new starter every 3-4 batches.
Linda
Hmmmm. I’ve had a couple of batches grainy. My last one was and it could be that I heated too quickly. Heated to 185 then cooked to 100. Added chobani low fat yogurt as starter and out it in my maker and that was it. Haven’t use chobani as a starter before. Used tillamook and Nancy’s organic. Sigh. But I did use a different double boiler this time so probably the speed of heating. What do you think
Paula
Hi Linda,
I rather doubt if it was the speed of heating. I heat in the microwave and it works perfectly as long as I don’t mess up some other part of the process. Two reasons I know of for graininess are additives in your starter and heating the milk over 200 degrees. Personally, I heat only to 170-175 F. There may be and probably are other reasons I’m not aware of. Although Chobani appears not to have any additives, you might go back to the starter that has worked for you in the past.
Belinda
Hi Paula.
I make my yogurt with powered fat filled milk. Though i don’t use thermometer but i don’t let my water boil yet i keep having grainy texture.
Kevin Chege
Hello
I have a solution for all who yogurt turns out grainy or gritty. Assuming you have good milk, culture and you incubate at the correct temperature, the major cause of grainy gritty yogurt is the pasteurization process . its a tricky balance of time and temperature. it you heat too much it becomes grainy and not enough it’s runny. Yogurt thickens when proteins are able to hold water, and this happens when the proteins are denatured. pasteurization happens below 72 celcius. the reason Yogurt goes beyond is to denature the proteins. The more you heat the more proteins are denatured and if you go beyond the proteins disintegrate and enlarge can’t hold water, causing grainy yogurt.
Please try my advice keenly and you will b suprised with the result. it has costed me hundreds liters of milk to get to this.
I advice you get a thermometer.
Heat the milk on top of a double pot with the one below having water. As you continuously stir bring the milk to 85 Celsius. put off the heat and let the milk hold with it’s own heat for 5-8 min.(at this stage we are ensuring all proteins denature but careful not to overheat) cool the milk rapidly,you can place the milk pot in ice water. at 45celcius stir in the culture and incubate as usual.
Hope this is helpful
Paula
Hi Kevin,
Thanks for writing and sharing your excellent scientific description of the process. As you may know, I recommend a thermometer for anyone who has not made a lot of yogurt.
Adel
Thanks, this was really helpful. I noticed sometimes my yogurt comes out creamy, sometimes grainy, but I hadn’t thought about additives. I saw on another message board people were saying it could be from starter that is too old, but I’ve noticed I get the grainy texture using fresh store-bought yogurt as a starter, whereas my grand baby starter was making nice smooth yogurt.
BTW, when I strain my yogurt, I freeze some of the whey in ice cube trays and use that as starter. It has been working great!
Paula
Adel,
Your comment made me smile. Lots of strange information on the net about making yogurt. One of my goals has been to expose some of the myths. I have discovered another reason for a grainy texture, just FYI. Overheating the milk will also do it. When the cook forgets or loses track of the milk temp and lets it get over 190 or 200 degrees, even boiling, the result can also be the dreaded grainy texture.
Adel
You know, it’s funny you mention it, the last time I made yogurt (before the last time that was grainy) I accidentally left it on the stove and it simmered for awhile and even browned a little. It was NOT grainy, though! I was totally surprised!
Paula
Hi Adel,
Interesting observation. There are so many factors involved in homemade yogurt that it is difficult to troubleshoot in anything more than generalities. Milk can be so different depending on brand, age and fat content. Then there are a million different ways to prepare and incubate the yogurt. And then there is the starter. Oh my. I’m just glad you are making and enjoying delicious yogurt.
Desiree
Thanks for this post! I have been making yogurt off and on for a couple years and have always had a bit of the grainy texture you explained. I assumed that was what homemade yogurt was like! Off to Whole Foods tomorrow to buy some good quality yogurt!
Paula
Desiree,
I hope that works for you. I have also discovered that heating your milk to a temperature much over 175 degrees F. can also result in graininess. Just FYI.
Darlene
I have the graininess too and use full fat organic jersey milk and st. Benoit yogurt to start and it’s just real organic cream and starter, no other ingredients. But when I use lo fat milk it was fine.
But on a different note, I read quite some time ago that for the good bacteria to stay alive (since that’s why most eat yogurt) that you should never whip, stir hard, blend or freeze yogurt. If you do you still have a tasty high protein meal but it doesn’t have the live bacteria.
Paula
Darlene,
One possible reason for graininess is overheating your milk. Do you use a thermometer? Don’t recommend going over 180 F. Just a thought.
About the “whip, stir hard, blend or freezing” of yogurt: I disagree. None of these processes will kill the live bacteria. To prove it, just try using the yogurt that has been frozen, whipped, or stirred hard as a starter. Assuming you haven’t killed the bacteria with too much heat along the way, you can use it to make lots more yogurt which proves the bacteria are still alive. I do it ALL the time. It will change the texture but it should not kill the yogurt.
Jess
I’ve been trying desperately to make my own yogurt, and it comes out grainy EVERY time. I’ve varied my heating and incubating times and techniques, to no avail. But I’ve been using the same starter for each batch. I’ll pick up some Fage today and see if that does the trick. I also may have been using too much starter. Another question, though. I read your cheat sheet. When you heat the milk in your microwave, you say it takes 17 min? What power level is that at? I tried heating about 1c of milk on high and after three minutes, it foamed over the whole bowl and was over 200 degrees. I am a great cook and baker, but apparently when it comes to fermentation, I am helpless!
Jess
I’ve been trying desperately to make my own yogurt, and it comes out grainy EVERY time. I’ve varied my heating and incubating times and techniques, to no avail. But I’ve been using the same starter for each batch. I’ll pick up some Fage today and see if that does the trick. I also may have been using too much starter. Another question, though. I read your cheat sheet. When you heat the milk in your microwave, you say it takes 17 min? What power level is that at? I tried heating about 1c of milk on high and after three minutes, it foamed over the whole bowl and was over 200 degrees.
I am a great cook and baker, but apparently when it comes to fermentation, I am helpless!
Sharon
Since I read this awhile ago…..I switched to Stonyfield yogurt for starter and just 3 T. instead of a bunch! Perfect yogurt everytime! Love it! Thanks for the tips!
Mike
The question here is moot for me.
What I have done to solve this problem is to put the yogurt in a blender after straining. It removes all the graininess. Makes for a predictable product.
Sandy Coughlin
Homemade yogurt?! You are a rock star. So healthy and delicious!
Gina
I like that idea to put the cobbler in the yogurt. I usually put a spoonful of strawberry or raspberry jam in mine, or lately I’ve been liking maple syrup. Since switching from making regular yogurt to the Greek yogurt, Allen has started eating it. That strainer is worth every penny! I usually use Fage for starter, but it’s been several months since I’ve had to buy any.
Paula
So glad to hear you like the strainer. It’s a hard sell but serious yogurt makers won’t regret it.
Michelle
This is crazy but I have the same thing happen to me every once in a while, and I always use FAGE nonfat yogurt for my starter. I have found it seems to make a difference what temperature you heat your milk too and for how long.
When I heat my milk to 180 degrees it’s grainy, when I hear it to 190 and keep it there for 5-10 minutes it’s smooth.
This has worked for me, anyway.
Paula
Hi Michelle,
I haven’t heard that one, but if it works for you, keep doing it. Thanks for writing.