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Old 02-21-2012, 12:25 PM   #1
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Another yogurt question

I make the MaBacon yogurt recipe. It tastes great and gets nice and thick. I make 3 pint size jars at at time -- heat it, cool it, add the starter, sugar, and vanilla, pour into the jars, and put in a cooler filled with hot water. But there is always a layer of gritty stuff at the bottom of the jars. Anyone know what causes that and if there is a way to avoid it?


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Old 02-24-2012, 08:27 PM   #2
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Re: Another yogurt question

just after a quick google search It said to try a different starter.OR do not let the milk boil.
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Old 02-25-2012, 07:19 AM   #3
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Re: Another yogurt question

Humm.. I've made a gallon of yogurt a week for so long now, but I've never had grit on the bottom. I'd say try a different starter too. Also do you strain the milk when you pour it into the jars? I always do that to get out anything that stuck to the pan.

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