Mar 20 2009
Homemade Yogurt – Creamy or a Bit Runny?
Following on from my post about making yogurt at home I have a discovery for you. For blogging purposes, I’ve been studying the varying qualities of my homemade yogurt rather more closely than usual.
Homemade natural yogurt can vary quite a lot. Sometimes it is a bit runny and sometimes insanely creamy. Both textures taste good but the ultra creamy homemade yogurt is definitely more attractive (and more impressive when boasting about a new skill to friends or serving as a dessert).
How to Create Creamy Homemade Yogurt
Use a Less than Fresh Yogurt ‘Starter’
In my experience yogurt made with a ’starter’ of commercial natural yogurt is less likely to create a creamy end product. My theory is that the preservatives in the natural yogurt widely available, inhibit the yogurt making process.
This would seem sensible as commercially prepared natural yogurts last a very long time when compared to the homemade yogurt which will turn sour relatively quickly within a week.
Yogurt made with a starter of slightly sour smelling homemade yogurt (even of the runny variety) produces an extremely creamy textured yogurt. It seems a starter of yogurt which is not good to eat any more and smells pretty bad makes the best yogurt!
So if your yogurt is turning bad, turn it into lovely creamy yogurt rather than assigning it to the compost bin!
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Sorry but I am not convinced.
You didn’t provide much explanation on the science behind it, especially that there are risks when consuming expired food.
I’d be glad to hear more on this. As it stands, I’d rather not get that perfect texture than eat expired yogurt. Ouch! my belly hurts just thinking about it.
PapaGeek.
PapaGeek’s last blog post..Are these people going to teach my kids?
Oh well sorry not to convince you PapaGeek. But then again I don’t do science on this site!
There is no expiry date on my homemade yohurt so I guess I just go with my nose!
I don’t want to eat ‘off’ yogurt either. The yogurt I eat always smells fresh and yummy. BUT what I don’t mind is using a few spoons of slightly less fresh tasting yogurt to make some more. The resulting batch of yogurt tastes (and smells) like fresh creamy yogurt because that’s what it is. That’s what all yogurt is really – milk turning ’sour’ its just that by putting a little off yogurt into the milk we get it to turn sour with all the yogurt making bacteria we enjoy. I hope that explains things a little better!
But if like you, I had any worries I just wouldn’t make any!