Why Is My Homemade Yogurt Slimy?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Nov 17, 2014
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Q: I use a Euro Cuisine yogurt maker. I make nearly perfect yogurt every time, but twice now, it has turned out slimy — Elmer’s glue consistency. I make two-quart batches and I use a new culture with every batch. Maybe it picked up an infection?

The first time, I forgot about it and it reached 200 degrees, so I chalked it up to a too-high temperature. This time, though, I did all the same steps (and I make yogurt weekly). I read someone else’s post on your site that suggested it was caused by a lower-fat milk. And it turns out that I did use 1% for one batch, though I usually use 2% or whole milk and also always add about two cups of half-and-half.

Sent by Sonia

Editor: Hmm. If you’re using a new culture every time, I don’t think it’s an infection. I’m a little stumped!

Readers, any ideas about what’s going on here?

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dairy
Ingredient