Recent content by 1Bryan

Thanks for the post! I've made yogurt many batches and some turn out the lumpy or watery and some don't. In either case I strain them using a bouillon strainer and strain off about 40% of the original milk volume. Then I put in back in the pot that it fermented in. Next I use a immersion...

Some techniques are: Use milk with a higher fat content (%100 grass-fed whole cows milk has good fats like CLA and Omega-3). Pasteurize it on a stove top to 185 deg F then cool it down. This will denature the whey proteins and help them coagulate when cooled. Gelatin is the most...