I followed the instructions that came with the Girmi:
- 4 cups milk
- 5 Tbsp starter yogurt
- Mix well, pour into cups, incubate (I did it for 7 hours), put in fridge and *ta-dah* yogurt!
After reading the many posts here about making yogurt, I added 2 Tbsp of powdered milk to help firm it up. I didn't heat up the milk - the instructions said I didn't have to.
Should I heat the milk? I purchased starter yogurt but wanted to try an organic pre-made plain yogurt first. Should I use the starter instead?
Can someone give me tips to de-slime my yogurt?
I hope you get this working for you, there is Nuttin like a good bowl of homemade yogurt to start the day!
I wonder if there might not be another factor involved?
The reason I ask is, I don’t even heat my yogurt at all. I make mine in a plastic milk jug that I get my non-fat milk in. When I’m almost out of yogurt I add a cup or so of commercial fat-free yogurt to a new milk jug with some milk in it, shake it up pretty good, fill the rest of the jug with more non-fat milk to the top, then put it out on a shelf or on my kitchen counter top. I leave it there ‘til it turns (usually 24 hours or so). When it does, I put it in the fridge and use a quart or so a day until I begin the process all over. Usually that works fine, but every once in a while I get a batch of the slimy kind. Maybe it’s because I’ve not allowed the magic to happen and just get too impatient.
After all, a hundred years or so ago, people made yogurt every day and had no means to heat their milk to those precise temps; and things, presumably, worked out just fine.
When I do get a slimy batch I just give it a good 25 or so shakes, and drive right on.
Suggestions, other than the heat process you’ve so graciously outlined?