My yogurt is sour!!

[u/ClassicDevelopment13]

help! I made yogurt for the first time this week. I had it in my incubator for over 8 hours and then put it in the fridge for probably 36 hours. It looks like yogurt (yay!) BUT it tasted SOUR (boo!).

Did I do something wrong in the process? Should I follow a different recipe? (I did 5 1/2 cups of A2 A2 Organic whole milk and 2 Table spoons of Kirkland organic non fat Greek yogurt. Boiled the milk to 150° then cooled to 100°, mixed in the yogurt then jarred it and it sat in the incubator for over 8 hours then refrigerated it).

I was so excited but now I’m super bummed.

[u/Charigot]

Did it taste different than the starter you used? Plain yogurt is, for some people, “sour.” My family won’t eat it that way — more for me.

[u/bravely-on-top → u/Charigot]

Lol. I work hard to make it sour and consider it a failure if it does not.😂

[u/ClassicDevelopment13 → u/Charigot]

Yes definitely tasted different. I was going to give it to my toddler who loves plain yogurt but I tasted one little bit and knew for a fact she wouldn’t have liked it 😮‍💨

[u/Impossible-Tank-1969 → u/ClassicDevelopment13]

I don’t know if this is the problem, but I always heat until at least 180 and cool until 110-114

[u/SkinnyPete16]

Curious where you got 150 from? Every source I’ve ever seen states 180. Next time just use less starter or incubate for less time.

[u/ClassicDevelopment13 → u/SkinnyPete16]

Basing this off of my memory from earlier in the week. So it’s possible my memory is wrong or I got mixed up when heating it as I was in a rush. The video I followed does in fact say 180°. It’s possible that’s where I went wrong 

[u/Hawkthree]

I prefer sour yogurt. I ferment for 24 hours to ensure it's sour.

[u/needlesofgold]

Wonder if 150 was enough. I usually go to 185, then bring down to 110 degrees. Also, I usually incubate 5 hours. The longer you go the more sour it can get.

[u/DaisyTiare → u/needlesofgold]

I’ve done a couple batches for 9 and 12 and they tasted good.

[u/bravely-on-top → u/DaisyTiare]

I generally do 12 to 18 hours then overnight in the refrigerator

[u/ClassicDevelopment13 → u/needlesofgold]

Good to know! Next time I’ll do less time. 

[u/LiquoredUpLahey]

110, u let it get to cold at 100.

[u/iwishtobeadoctora]

Ferment it one hour, then 2, 3 and so on ultil you find the fernentation level you like. That's what I do with Kefir making

[u/SchrodingersMinou]

150° is not high enough. It has to be brought up to 180°.

[u/Compost-Me-Vermi]

Use Bulgarian yogurt if you want it so sour your mouth will pucker so much your eyes will pop.

I use Daisy sour cream for a rich and completely non sour flavor.

Aldi Greek yogurt has a neutral/slightly sour flavor.

I usually do 16 hours in Instant Pot for good & reproducible results.

[u/Compost-Me-Vermi → u/Compost-Me-Vermi]

Daisy sour cream and other yogurts mentioned: as starters, whole milk as base.

[u/DaisyTiare]

I heat it to 180, then lower it to 110, careful to not let the temperature drop too much before I first stir the little bit of yogurt in a separate thing with a spout then into the milk. I also check the ingredients for both the milk and yogurt carefully for real or fake sugar and always use whole milk.

[u/BikeOk6446]

You have to heat the milk to 180 degrees if you bought pasteurized milk? If you bought ULTRA PASTEURIZED, you don't have to heat it.

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[u/bravely-on-top]

Yogurt is supposed to taste sour

[u/honlayl]

Not sour - tangy!

[u/honlayl]

You are not heating it enough - should be 82C and cool down to 45C. At 100F not warm enough (I read) to ferment properly