Hi there!
I need some help with this. I used to have a problem with the thickness in the past, so I moved from skimmed milk to full cream milk,
but it still wasn't what I wanted, so I increased the stabiliser from 0.9% to 1.5 % of total volume & it came out great. Thick, creamy yoghurt. I scoop the cream on top off to prevent fatty lumps in it & mix it a lil bit with the whisk to get a smoother texture, but it seems like the yoghurt is making small flakes inside, I guess it looks a lil bit like smooth yoghurt with flout in it.
Atached is the culture that I use for this. My recipe is as follows:
-5 Litre full cream milk
-180g white sugar
-75g stabiliser
-150g fruit pulp
-3g preservative
I usually mix the stabiliser & sugar with the milk & leave it in the fridge for 3-5 hours to bond properly. Then I heat the milk to 87-89'C & hold it there for 30 minutes.
Then I cool it off to 38-42'Cpour it through a sieve to collect some of the solid bits & add the preservative & culture.
I then incubate at 40'-42"C for 7 hours , just before it gets a bit tangy.
I then fridge it for 8 hours, mix in the pulp & fridge again for 8 hours before distribution.
As I said, the texture & taste is great, just the flakes that needs to go.
Any advice?