It is very important to dry blend of all ingredients, stabaliser, milk powder, sugar, preservative, artificial sweetener, whey powder, gums, any type of dry ingredients to be pre-mixed with a dry blending phase.
Even if the dry blending phase means placing ingredients into a bucket, rolling the bucket a couple of times.
On a larger scale it is better to have a blender, or some sort of a mixing tool as per the attached videos. It will give you a much better consistency in your yoghurt with no granules or nodules being present. This mix is slowly added to your batch and mixed quite vigorously in the tank for at least 15 to 20 minutes. The bottom of the tank must be scraped to feel if there is any sugar, starch or anything still at the bottom of the tank.
Leave the product for 1 hour hydration phase, at 20 degrees Celsius. This is a very important phase, do not skip the hydration phase. This is where the starch swells. Very important to have this step in place.
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