New here to this board and have learned so much already! I have Nigerian Dwarf dairy goats, and have just started making yogurt and fresh cheese. I did a search earlier, but didn't find a solution to my question. The texture I'm getting with my yogurt is close to sour cream thick, but it is slightly lumpy when you scoop it out. Stirring smooths most of the lumps out, but tiny ones remain scattered throughout. It tastes wonderful - nice tang and very rich. I myself like the texture (the "lumps" dissolve almost instantly and have a pleasant mouthfeel to me) but wonder if this is normal. Is it possible to get a smoother texture without additives, for my texture-impaired friends?
I've made 3 batches and they've all had the same texture. I use whole Nigerian Dwarf goats milk (est 6-8% butterfat), Y4 yogurt culture from New England Cheesemaking, 1/4 drop rennet, heating to 185, cooling to 116, adding culture and rennet, and holding for 8-12 hours at between 100-115 (temp drops a bit over time in my home-made incubator).
What can I do differently?