I make my own yogurt every week. Regardless of the starter culture I use, once in a while, the yogurt develops a stringy, elastic texture. Can you explain this?
Sent by Klaudia
My guess is that you're getting either wild yeast or bacteria in your yogurt as it cultures. To prevent this, make sure to heat your yogurt to around 200°F, then cool it to around 115°F before adding the culture. It also helps if you can keep the yogurt above 100°F as it cultures.
Readers, what other theories do you have for this stringy yogurt?
Related: How to Make Homemade Yogurt
(Image: Emma Christensen)