Homemade yogurt aftertaste
My homemade yogurt is wonderful: thick and fresh, made out of whole milk and cultures, no sugar, just a bit of organic vanilla powder.
There's only one thing I dislike: the aftertaste is quite cheesy and metallic at the same time. Can this be due to the cultures? Or the milk itself? The pan? The container (plastic made)? Vanilla powder?
Best Answer
I don't know what you mean by "vanilla powder", true vanilla does not come as a powder, but there is a variety of processed products which are used for vanilla flavoring and come in powdered form.
If your vanilla powder is made from pure artificial vanillin, or contains beta carotene, it can have an unpleasant aftertaste. I would suggest dissolving some of the powder into milk and drinking it that way, to see if the aftertaste is present. Don't use too high a concentration, this will be too strong, but you can make it more than you typically use in the yogurt.
If it is not the powder, everything else you mentioned could have been a factor. Try using a new batch of storebought yogurt as a culture. Change the container to something non-reactive, preferably glass. Make these changes separately, while keeping the other factors constant, to find out which one is the culprit.
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Why does my homemade yogurt taste bitter?
Using too much starter can crowd the bacteria, creating a thin consistency and a bitter flavor. Overcultured yogurt may also taste bitter. Check the culturing temperature to verify it is within the appropriate range.What does homemade yogurt taste like?
Yogurt made from milk kept below 170 \xbaF / 77 \xbaC is thinner and tastes fresh, a little fruity and more tart, while yogurt made from milk held at 195 \xbaF / 90 \xbaC for 10 minutes is noticeably thicker and tastes less tart and somewhat creamy/nutty/eggy. Protein is Key to Thickening.How do you know if homemade yogurt is bad?
It can smell sour, but should not be pungent (strong or sharp). If it smells rancid, foul, spoiled, strongly acidic, rotten, or off-putting, something other than yogurt bacteria has cultured and it should be thrown out. Taste: Yogurt should taste pleasant.How do you get rid of the sour taste in yogurt?
You can add applesauce or mashed banana, or honey, agave or maple syrup, or fruit preserves. All of them will make your yogurt taste sweeter.Homemade Yogurt Natural \u0026 Plain, 6 Tips You've Never Heard Before
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Answer 2
I make yogurt at home too, and always keep the process very basic. For next time, experiment the following way:
1) eliminate the vanilla powder at the beginning and instead flavor your yogurt after it is completely done.
2) for the culture, use store bought Greek style thick yogurt.
3) Make sure the final container that your cultured milk is poured into is a food-grade plastic and not metal or anything else.
4) Do not heat the milk any higher than 110 degrees F. Also heat the milk in a good grade pot whether you are using stainless or teflon.
5) During the fermentation, cover the container with a kitchen towel first and then put the lid on top of that. Leave it in room temperature for at least 8 hours.
Good luck
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