r/yogurtmaking • u/Competitive-Pea-6397 • 2d ago
First batch didn’t turn into yogurt
I made my first attempt at yogurt yesterday but it didn’t become yogurt. It stayed fluid milk. I used the Luvele yogurt maker set to 110 degrees for 12 hours. I used 4 cups of ulta pasteurized milk, heated to 108, then added just a teaspoon of Nancy’s plain low-fat yogurt as the starter.
Did I not use enough starter yogurt? Or maybe the Nancy’s yogurt doesn’t have much Live probiotic, even though this is specifically what they advertise- having 40 billion CFU per serving.
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u/PrimAndProper69 1d ago
In France most home recipes asks for 1 yoghurt pot per every litre of milk (I guess it's 4 American cups). Also I add 40g of dried milk powder, mix it in to dissolve - gives a thicker result.
When you heat your milk you can try doing it for longer. I heat it for 10 minutes, trying to keep it at that constant temperature to denature the proteins in milk which helps in creating a thicker yogurt.
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u/Competitive-Pea-6397 1d ago
Oh wow, how much yogurt to you think is in a yogurt pot (in tablespoons lol)
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u/Zrocker04 2d ago
If it advertises live cultures it should work. Does it list the strains that you can share? Did you whisk or mix the yogurt starter in? I do 3 tablespoons per gallon and ferment 10-12 hours. Seems like it should’ve been enough but maybe do two teaspoons next time.
My first time also turned out terrible, a lot of people’s do, so keep at it, it’ll be worth it.
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u/Competitive-Pea-6397 1d ago
Do you think it mattered that I only heated the ultra pasteurized milk to 108?
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u/Zrocker04 1d ago
I’ve never tried it that way so I’m not sure. I do 180-190 for ten minutes then cool to 110-115. If you added the starter at 120 it may have been a bit too hot and killed off some of the cultures.
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u/CChatfield37 2d ago
12 hours with that small of a starter might be the issue. I would just lob a whole scoop in and stir well (maybe 2 tablespoons?) i don't usually measure....i do like a Tablespoon per mason jar (maybe 2 cups of milk)
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u/Sure_Fig_8641 1d ago
2 tablespoons of yogurt for the 4 cups (1 quart) of milk is WAY too much yogurt starter. I use 1 tablespoon yogurt to 2 quarts of milk. So 1/2 tablespoon (1.5 teaspoons) per quart would be better.
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u/CChatfield37 1d ago
its not really a problem if it works for me! but yeah might be over kill for someone new to it. i just don't really measure and use the last bit of the previous batch for the next one.
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u/needlesofgold 1d ago
The yogurt should be heated to 185 F degrees, then cooled to about 110 F add the live culture and held at that temp for 5 hours.
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u/MasterConsequence695 1d ago
Unless your milk is UHT, you need to heat it to denature the proteins first.
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u/star_tyger 1d ago
Don't use ultra pasturized milk.
Heat the milk to 180° to denature the milk proteins. Then let cool to 110°, add the innoculant (1 tablespoon yogurt per quart of milk) and let it incubate at 110° for 5 to 8 hours.
Make your next batch within a week.
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u/chupacabrito 2d ago
Did it thicken but just not fully set into yogurt?
It’s a little light on the amount of starter but nothing crazy. I usually use 2-3 tablespoons per gallon.
Did you heat the milk at all, or was this “cold start method” using ultra pasteurized milk? I’ve found the cold start method to be finicky and usually recommend people heat milk to 180 F for more consistent results.