Reply to What do you make from scratch?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]OP, thanks for posting--I started doing yogurt a few months ago and have been meaning to see if anyone has pointers for getting a smoother texture? Mine is good, will never go back to the grocery store stuff, but is a bit lumpy.

Also do granola sometimes. Where do people source nuts, since they can be $$$ and I am cheap? I typically do Trader Joe's but should perhaps try Costco.

Definitely no homesteader here, though. Zero desire to ever make pasta from scratch, and plenty of other processed stuff in this house.[/quote]

Heating milk to 180°F is a crucial step for the best homemade yogurt. It permanently denatures the whey proteins (allowing them to create a thicker, custard-like gel) and kills off any natural bacteria in the milk that could compete with your yogurt culture[/quote]

Thanks (chemistry is not my thing!). I heat to 180, then lower to 115 and sous vide in the instant pot for 8 hours. No straining needed. It’s definitely not terrible, but daughter keeps telling me the texture is not quite smooth enough. 😂

Anyway, should start a new thread rather than hijack OP’s.[/quote]

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