Why yogurt didnt set

You know your yogurt is done when, after culturing it for the recommended period of time 8 to 12 hours for thermophilic yogurt, and 24 to 48 hours for room temperature yogurt , it pulls away from the sides of the jar when you tilt it. This indicates that the proteins have coagulated and your yogurt has finished culturing.

Raw milk yogurt is runny for two reasons: 1 raw milk is rich in food enzymes and these food enzymes will continue to digest the milk and produce runny or liquid yogurt and 2 raw milk's proteins have not been denatured through heat. Scalding or pasteurizing milk denatures its proteins to some extent, and this allows them to be reorganized and better coagulated during the culturing process.

A runny or liquid texture is the natural state of raw milk yogurt. Culturing yogurt for too long, at too high a temperature, or with an unreliable or compromised starter culture can cause yogurt to separate or turn lumpy.

If your yogurt turns lumpy, strain it to remove the whey, then beat the yogurt solids in a bowl with a whisk until it turns smooth. Also, make sure to culture thermophilic yogurts at temperatures of to F and room temperature yogurts at 68 to 78 F.

Also, make sure to use either a purchased powdered starter, or a fresh starter no older than 1 week. After 1 week, the cultures in yogurt may deteriorate and may not be as effective at culturing milk to produce the style of yogurt you prefer. The hotter the temperature at which yogurt cultures, the sourer it will be. Similarly, the longer it cultures, the sourer it will be. In our home, I love a slow-cultured yogurt that has been cultured for 24 hours which is longer than most thermophilic yogurts; however, the typical culturing time is 8 to 12 hours.

If your yogurt is too sour, culture it at the lower range of temperatures listed for your starter, and for a shorter duration until it acquires the flavor you like. If you like a sourer yogurt, simply culture longer until it acquires the flavor you like. Note that, with extended culturing, it may separate or turn lumpy see above. If your yogurt is foamy, stringy or smells yeasty like beer or bread, it is likely contaminated by yeast.

This can be yeast from baking, or wild yeast naturally present in your home and on your hands. To prevent it from happening, make sure to practice good hygiene in the kitchen, using clean equipment.

Consistent results. Gives texture similar to gelatin and can be very thick. Not suitable for those with a citrus allergy.

Standard sugar-set pectin has a large impact on the flavor of the yogurt and requires large amounts of sugar. Not suitable for making raw yogurt. Cons: Texture may be inconsistent. Requires longer heating period to work properly. Instructions: For every cups of milk , add 1 teaspoon guar gum to cold milk before heating and culturing. You can also add it to milk after heating, but milk should be cooled first.

Or, add 1 teaspoon guar gum per cups of cultured yogurt. Pros : Can be added after the yogurt is cultured. Does not require heating to work, so it is suitable for making raw yogurt. Cons: Texture is not as smooth as other methods. Requires thorough blending to avoid lumps.

Cons: Can be very inconsistent. While regular corn starch can be used, it is not particularly stable and can yield an odd consistency. Pros: Does not appear to require heat to work. Easy to find. Gives consistent results. It may be tempting to add more cultures to the yogurt in an attempt to increase the probiotic content, but this is rarely successful.

Yogurt cultures are carefully balanced so that the strains work together to give a particular result in terms of taste and consistency.

Adding additional strains can weaken or even kill off the yogurt cultures, and may even produce something that is harmful to eat.

So, when working with yogurt starter cultures, try one of the methods above to thicken your homemade yogurt to your liking.

Culturing your own yogurt is an amazing way to make amazing yogurt at home without all of the unnatural ingredients so many companies use in pre-made yogurts. Everyone loves yogurt fresh from culturing but sometimes storing it correctly and making sure it keeps its consistency can be a struggle. Luckily - we just went through exactly how to thicken yogurt and how not to thicken the yogurt. With all that in mind, I think it's time you get back to making your own yogurt.

If you haven't started, now is a perfect time and Cultures for Health is here to help! We take all of the guesswork out of fermentation with our amazing all-in-one kits that include everything you need to make your own food at home.

Are you a veteran of the fermentation game? Well, we've got you covered too with our amazing yogurt starter packs and a wide array of tools for you to add to your fermentation kitchen. Click here to check out our Vegan Yogurt Starter kit and get to making your own homemade yogurt now! When to Thicken Yogurt Using Re-Usable Starter Cultures If you're making yogurt using an heirloom starter culture that requires activation, it's not uncommon for the activation batch to be somewhat liquidy and thin.

Using a Vegan Yogurt Starter Culture On the other hand, if you are making yogurt using a Vegan Yogurt Starter Culture , which is a direct-set or single-use culture, you'll want to add a thickening agent to help it set. Add to Cart. Adjust Your Starter or Milk Depending on the type of milk used and the culture chosen, yogurt can be as thin as buttermilk or as thick as sour cream. Anyone know how to fix yogurt that didn't set?

I guess it's because I forgot to preheat my yogurt maker. It stayed watery and I hate to throw all that milk out! Is there a way to reheat it and try again?

Would I have to add more yogurt to what I already put in it or is it a lost cause? Probably not But try reheating and adding a bit more starter Frankly I would make bread with the failed yogurt and start making yogurt again from new milk. Linda C. I use it in place of sour cream in my baking, so I'd use it up that way or make some smoothies, and try again.

Recycling tufa that didn't set? Bunnies that didn't make it Help, Ditra didn't set down as intended. What to do? Didn't get my settings right off the bat. That figures. Oh well, what a good excuse to start baking, I guess What did you want to use it for, for your DS? Sure, he can't eat it thick by itself but as Annie said you can sure go ahead and make smoothies with it.

Use a half a banana and other fruit and it will be thick enough and tasty, and most important, nutritious. Yup also to baking. I'd probably use some in making biscuits or scones. Even pancakes and such would be good uses. Hey, that's only a little more than a cup, so it will go faster than you think. Next time double check your temps and maybe even add a little more yogurt to start it.

It won't hurt. Bella, my girls love smoothies made of just yogurt, some frozen strawberries and that half a banana. I leave out the banana, but the frozen berries keep it cold and thick. A half a banana, spoonful of peanut butter and squirt of Hershey's syrup makes Ashley happy, and she'll use yogurt instead of milk in that with no complaints. Oh yes, coconut-nj, my lil' man can and does eat it plain and thick. He absolutely adores it! It's like a treat to him which is ok by me - no sugar in it!

And because he seems to cut 2 teeth at a time, he gets horrible diaper rash. A couple of times it turned into a yeast infection. I try to give him yogurt as much as possible to keep it in check. Yeah, I was thinking pancakes and maybe a white or chocolate cake.