I've made yogurt before, but the last two batches that I have made have been made with a Greek yogurt starter. Both times the yogurt turned out kind of curdy...not smooth and creamy. What am I doing wrong? Should I order a starter instead of using a yogurt from the store? Is it sitting in the maker too long?
I'm not familiar with Fage. The incubation time could have changed it- it would certainly change the flavor but possibly the texture too. Maybe it "cooked" too long.
Yogurt Help!
Posted - May 10 2010 : 4:10:48 PM
