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Questions? Technical Issues? The Survival Guide / Yoghurt Whey
« on: October 12, 2013, 06:27:25 am »
I've been wading through yoghurt posts and not able to find any appropriate info. I thought perhaps some forum members may be able to help.
Both my mother and I have a tmx and use exactly same yoghurt recipe, ingredients and technique (Valerie's online recipe via superkitchenmachine website)
The query is: I get hardly any whey formation and my mother gets loads. It's not a problem to stir back in of course, but we can't figure out what is making the difference to the vast extra whey, and we think surely we should be able to get to the bottom of it.
Only thing I can think of is that I've been making it for 8 months and she's been doing it for a month. Could the cultures from the starter be that different, given age?
TIA.
Both my mother and I have a tmx and use exactly same yoghurt recipe, ingredients and technique (Valerie's online recipe via superkitchenmachine website)
The query is: I get hardly any whey formation and my mother gets loads. It's not a problem to stir back in of course, but we can't figure out what is making the difference to the vast extra whey, and we think surely we should be able to get to the bottom of it.
Only thing I can think of is that I've been making it for 8 months and she's been doing it for a month. Could the cultures from the starter be that different, given age?
TIA.
