What’s Wrong with My Homemade Yogurt?

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(Image credit: Apartment Therapy)

Q: 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

Editor: 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?


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