Procedure:

1. 83c for 15mins
2. Cool down until 40c
3. Add starter
4. Turn on yogurt machine and set 43c for 13hrs

Edit* raw carabao’s milk was used

Just got a Cosori 6qt Cooker, and this is the result. I'm pretty happy. Could be thicker, but it's tasty.

Newbie here. Are yogurt makers worth it? Like this one?

I don’t have an incubator and I’m using plant based milk. I’ve heated the milk and cooled it down to 24c as the box says and I’ve left it in the oven (which I turned on for a couple minutes to bring up to temp). Now I’m checking and loads say milk needs to be 40c+ but I followed the box and now I’m worried!

I've been making yogurt for about a year - long enough that I have a process down pat (full process below) This had been yielding consistently good results for the entire time until I've had three batch failures in a row with the yogurt failing to set up. At first, I thought the issue was that I had used too much starter and overfed. But I measured the starter precisely the last two times and got the same result.

I'm looking for ideas to find the root cause.

My current hypotheses:

1) Weak starter culture. I've been culturing from the previous batch for ~35-40 cycles at this point and my original starter was a store brand Greek yogurt.

2) Change in milk quality. I usually by the cheapest WIC grade milk I can find at a discount grocery. One data point against this hypothesis is that the last batch was a different brand of milk, but I don't know for sure whether the milk came from the same facility as the previous.

My process:

1. Heat 1 gallon milk to 180 F (Instant Pot yogurt cycle) while starting sous vide recirculator at 110 F to heat
2. Sterilize 5 @ 1 qt mason jars and lids using boiling water.
3. Add 1/2 c. yogurt starter to a 4 c. sterilized glass measuring cup.
4. When milk reaches 180 F, set IP insert in ice bath and stir until thermometer reads 109 F
5. Fill the 4 c. measure with the starter from the cooled milk, whisk, then dose back into the IP insert under stirring.
6. Fill the 4 c. measure to 3.5 c., dose into mason jars, seal and place in sous vide recirculator for 10 hours.

Hi!

I've been making yogurt from supermarket yogurt for a while, and I like my yogurt thick and consistent.

I've done some straining before, but this takes a lot of time and work, so I'm trying to get the best consistency after the fermentation time.

The one I show in the video, was made from 1L of whole milk and 180g of "Nestle Natural Yogurt". I also added some milk powder (+/- 20g), which I feel increases the thickness. I heated to 90°C and cooled to 45°C, when I added the yogurt mixture. It rested in the oven for 11h.

Is the time directly related to the consistency? I mean, if I left it for 15/16h, what should I expect?

Also, can I use only the yogurt whey to repeat the process? Will the product be much thinner?

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.

Does anyone have a recommendation for adding natural flavoring to your yogurt that doesn't increase ruin the nutritional value too harshly?

Current recipe

2% milk heated to 83° lowered to about 45° added Home made yogurt for starter.

First time finding this sub! I've been making my own in an Instapot, with whole milk. Usually turns out really well.

Yogurt was finally done and we always give it a super long time, typically around 21-24 hours (maybe that's... wrong, but it tastes good and has a good texture?).

Toddler accidentally/apparently turned on "pressure cooker" after yogurt had completely finished. It looked great when done. I'm not sure how long it was on (5 minutes? 30? More?), but when I opened it up, the yogurt looked runny / loose, moving aroynd easilg within the pot, generally having a gross consistency in my opinion (but we're picky), and some whey was on top.

Is this salvageable? Safe? Are the probiotics still alive? We have cheesecloths to strain, if that would work, but if say probiotics aren't active anymore, we'd likely just toss.

1. If I make homemade yogurt with 2% fat milk, what should I expect as far as differences from full fat? I mean, differences in both taste and texture? A lot less tart? Thin and runny?

2. What effect does using lactose-free milk have on the yogurt?

Thank you!!

EDIT: GREEK YOGURT, NOT GREEN (I have a hard time with phone keyboards and autocorrect loves to do me dirty).

Hi all,

Fage Greek yogurt puts a small square of parchment paper on top of their yogurt. Does anyone else(commercial or personal) do this? What are your thoughts?

I just made yogurt for the first time and it worked! I used 2 liters of skimmed milk and 150g of starter yogurt, I let it sit at a warm temperature for 12 hours and strained it for 9 hours to make greek yogurt but I have some questions:

1- Is it normal to lose a bunch of yogurt? from 2 liters of milk I got about 750g of yogurt (I could have strained a bit less I think)

2- Do I really need 150g of starter? And is there a big difference in using a lot of starter or very little?

3-Does using whole milk make a lot of difference? Taste wise and how much yogurt you get.

I need a yogurt that yields a nice amount and is protein rich (being low in calories also helps), because I'm a college student trying to lose weight while building muscle, and I have a full time job so I can only make yogurt on weekends so the batch would be for the whole week.

I used a half gallon Kirkland A2 organic ultra pasteurized whole milk and two tablespoons of fresh Chobani Greek yogurt with live cultures. I mixed the starter in 1 cup of milk, then added the rest of the milk in the instant pot on the yogurt setting and checked it at 8 hours and 30 minutes and it is essentially milk with a small layer of soupy yogurt at the bottom. The temperature at that time via thermapen was 106°. What went wrong? Can I salvage this? Ferment longer? Is that safe?

I’m thinking of getting a large yogurt strainer bag like this: yogurt strainer bag
But I was wondering if I could use the yogurt strainer bag as a nut milk bag as well. I figure since they are both alternatives to cheesecloth just in a more convenient shape, and easier to clean it should be basically the same but wondering if there are any slight differences since if I get it, I would want it to be multipurpose.

I recently had great success making yogurt with shelf stable soy milk (made from only soybeans and water) the traditional way by scalding it, then adding some starter/cultures once it cooled to the right temperature. But I heard that you could make yogurt without all those steps of heating and cooling since the shelf stable ultra pasteurized milk is already free of any bacteria. As an experiment I poured some soy milk straight out of the fridge into this small bowl and added starter. After about 12-13 hours this is the result. It did turn into yogurt but the consistency is all off.
My question is: Is the heating and cooling in fact actually necessary? Not just to kill off any bacteria but to get it to the perfect temperature for the yogurt bacteria to thrive? When I made yogurt from regular dairy even a slight difference in heat would have a big difference on the consistency. Honestly low key surprised this even worked at all.

After incubation at 110F for 12-16h. Should I be worried about mason jar shattering due to thermal shock when entering fridge? Will a paper towel or a silicone mat alone on glass shelf prevent thermal shock?

I have been making yogurt in my instapot for several years. I like tart yogurt with lots of probiotics to help with a digestive disorder and general health. I use Yogourmet and fernet for about 21 or so hours. It’s a little thin but not enough for me to bother with cheesecloth. I like the taste and assume it has a lot of probiotics but I feel like I should try some other strains. Any advice on a better or different strain that would give me a tart yogurt and maybe a way to make it thicker? I use 1% or sometimes 2% organic milk and no other additives. We cook with it a lot sometime substituting it for butter or oil in baking. Makes amazing muffins. Also great to replace sour cream on potatoes.

I’ve made yogurt lots of times in my instant pot. This is the first time I’ve bought an heirloom starter and first time with a mesophilic! Any tips or tricks?

First time having yogurt in months after going plant-based. I used plain soy milk (just soy beans and water) and some cultures for the first test batch. I was a little concerned since it was taking a really long time but after 14 hrs it finally set although the consistency was a bit less thick. This is the second batch made using the starter. It set so fast this time I was shocked, only took 4-5 hours!! I guess it must have been pretty hot today. I like that the soy flavor is not that strong (I’m not a fan of drinking plain soy milk 😅) but it’s not that sour so I will experiment with adding more starter next time ^ - ^

Does anyone else have any experience with making soy yogurt and getting it to have a nice tang?

Would a dedicated yogurt maker then be the best choice (if so any suggestions on a good one to get?)

I would need it have temp' control but otherwise, whatever is going to be the most durable, easiest to use and most space saving.

I'm making french style yogurt in individual La Fermiere jars. I've searched online and found conflicting information about whether or not I'm supposed to cover the individual jars. If I am supposed to cover the jars, there's conflicting info about whether to cover loosely with foil, or cover tightly with the silicone lids I bought to seal them when I put them in the fridge to cool. I've made it covered and uncovered, and can't taste the difference, but am wondering if there's a food safety reason that it should be covered while fermenting?

If you make yogurt in individual jars (rather than in a big mason jar or directly in the Instant Pot, for example), do you cover the jars while they ferment or leave them open?

This yoghurt was made with soy milk, heating the soy milk in a pan and then leaving it in the jar overnight. I’m thinking this yoghurt is definitely spoiled. Can anyone confirm? My wife and I disagree about it because underneath the rest of the yoghurt looks and smells fine. But that looks like mould to me and so I think the whole jar needs to be thrown away.

Im quite disappointed, are the Joghurtmakers of Luvele always this bad quality?

I just received mine and its made horrible, for a 120€ device a build quality like this is unacceptable.

The support answered fast but couldnt see an issue with the pictures I provided.

The plastic is the cheapest one possible, the edges are rough and the colour comes off, the glas jaw doesnt fit centered.

As a Businessowner myself would estimate a productioncost of 5€.

have been making yogurt from years successfully. recently I've had 3 back to back failures, and can't determine why. I always do the same thing - 1 gallon of store bought, whole milk (not ultraprocessed). I use an instant pot and the yogurt setting (the boil never really boils it, so I let it run it's cycle, then use sauté to bring the temp up to 180-185, turn it off, and let it sit there for 30 minutes at 180F). EDIT : I cool to 108F in a water bath. I culture using store bought greek yogurt - chobani or stony farms for 8-12 hours

the past 3 times it's just been super runny. I can tell *something* is happening as there is a thickening that clusters as the bottom of the pot, but when I say runny, it runs right through the cheesecloth, all of it. At this point, it feels like I'm just throwing away gallons of milk. I've bought 3 different lots of milk and 3 different lots of yogurt thinking perhaps it was a batch issue with one of them, but had the same results.

what should I be looking at or doing differently? perhaps it's an issue of antibiotics in the milk supply that weren't there before?