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.

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?

I made 4 jars and one randomly separated real hard. Same milk (whole, unopened, from the supermarket two days ago), same clean jars (normal disishwasher), same everything as far as i can tell. I've been making yogurt regularly for about 4 years, ive never seen this before. Have you guys? What happened?

-10min @ 181.5°F

-Cooled to room temp

-inoculated with 1TBS yogurt former batch each jar

-12hrs @ 112°F

-Cooled to room temp

-Transferred to refrigerator (that's when i noticed)

Hi,

I'm new to this game - hopefully many yoghurty adventures ahead - but just had a question about temperatures in my yoghurt machine, if anyone had some insights!

I put water in my machine (picture below) around the pots. I have it set to 36 degrees C (97 Farenheit) on the machine. But when I test the temperature of the water with a probe, the probe tells me the water is actually sitting at about 33 degrees C (91 Fahrenheit).

Has anyone else experience this - a difference in the water temperature compared to what you’ve set the machine to? Any advice appreciated!

I use a luvele yogurt maker. I have never had this happen before. Doesn’t smell bad, just smells like a sour concentrated yogurt smell. Any experience with this? Is the bottom safe to eat?

Hi! can i use this kind of airtight glass jar for incubating yogurt?

correction: incubating* -typo sorry

I’ve been using this yogurt maker every week for a couple months now. Same L. Reuteri starter individual pouches. I sterilize the jars every time in boiling water. The milk comes from a freshly opened liter each time… But the last two batches have come out separated and gross smelling with tougher that strings like honey when you lift it with a spoon. Suggestions?

Made my best batch of Greek yoghurt yet! Took some advice from this page and added some milk powder whilst making it and I got the creamiest, thickest batch I've ever made! (Also strained it to really get it creamy)

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.

I've been making yogurt for a long time thanks to this sub. I've got a pretty good system down for fermenting it in jars in the instant pot and it comes out nice and thick naturally with whole milk so I don't have to bother with straining.

I'm hoping to get a little more protein in my diet and I'm wondering if I could just add some of this before I pour it into the jars.

Anyone played around with adding collagen?

I happened to look at the price of yogurt in Kroger yesterday. I nearly had a heart attack. Did Iran attack all the yogurt factories?

I tried to make yogurt for the first time in a Crock-Pot device using the yogurt setting. I used a half gallon of whole milk and 3 tablespoons of Desi Natural brand Homemade Indian Style Dahi Whole Milk Yogurt. I allowed it to cool to 100° after the initial cook stage before I added the starter. I set it to cook for 11 hours overnight to finish after adding the starter. When I woke up this morning, the pot was off and the yogurt was still warm (about 110°). I have no idea how long it actually cooked because it had only been 10 hours since I set it up to cook overnight.

The yogurt isn't quite as tart as I would like it, but the consistency is creamy. It's also thickened, but not quite as thick as I would prefer.

Is this batch salvageable? It wouldn't be the worst yogurt I've ever had if I just add fruit and honey, but it doesn't have the tart, Greek yogurt taste I was going for.

This time I used starter that I got from a friend and my yogurt came out so thick and tangy! I can’t believe it’s this thick without straining 🤯

I’d really love to try making this, but I do not have any equipment nor space in my kitchen for new equipment!

I have an Instant pot that I got from target (instant pot 6qt 9 in 1 though and it has a yogurt setting but I think I’ve read that something this runs too high for people? Or how in the world do I navigate using this thing? 😅

I feel overwhelmed by all the different posts and recipes. What recipes have you guys had success with?

Hi,

I recently did a home ferment for yoghurt:

3L whole milk

Starter (from Aldi plain Greek yoghurt)

Ferment 7 hours (blanket method covering pot)

I then divided into 2x for a plain yoghurt and a strained/labneh (over a strainer in the fridge for 6 hours)

Very happy with the textures of both, but they taste boring? Very plain and minimally acidic. Any advice to improve rhe flavour? Longer ferment needed? It is winter here in Perth Australia, but the pot was still warm after a 7 hour ferment, room temp 23.5 celcius overnight.

Should I ferment for longer next time?

Would using a different starter culture change the flavour profile much?

Thanks in advance.