I've been making yogurt for a couple of years now, using commercial milk from the super market, with some very good success.
Recently decided to up my game by sourcing the milk directly at the farm, and I am now getting untreated raw cow milk.
However, the results are not satisfying, the yogurt has a gelatinous consistency, meaning that it does not break under the spoon. After cutting in the yogurt, the whey does not split neatly from the curd but they blend into a watery, soupy yogurt. The tastes is absolutely delicious however.
First I thought it had to do with fat contents. I then let the milk sit over night, skimmed the cream out of the milk and then used the skimmed milk as base for the yogurt. This improved the situation just a tad. Overall the yogurt remains gooey.
I am thinking of investing in a milk centrifuge to further extract fat from the milk, assuming the assumption about the fact is correct, but the process was not intensive enough to produce the expected results.
Or there is yet another factor I haven't thought about?
I am also doubting the theory, as I have had raw milk super fatty yogurt in rural India and it was definitely solid (perhaps more so than the yogurt made with skimmed milk).
- Bring milk to 100F
- Add yogurt from previous batch
- Store preparation in a tupperware, and store that tupperware inside a portable cooler box for 6 to 8 hours.
- Refrigerate the yogurt for 6 to 8 hours.