Yogurt did not set

A word of warning. Warmth - Once you add the culture to the milk - you need to keep it a warm place - no moving no shaking.

If after 12 hours your yogurt is still the consistency of milk this means that it wasnt kept warm enough during the incubation.

Yogurt did not set. Remove from heat and gradually 1 whisk-full at a time add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to saucepan turn heat down to low and cook stirring constantly for 1 more minute. If after 12 hours your yogurt is still the consistency of milk this means that it wasnt kept warm enough during the incubation.

Consider improving your incubation method or trying a different one. Meanwhile failed yogurt can be salvaged by re-heating it carefully over low heat back to 110 degrees and incubating it for the second time. Why did my homemade yogurt separate or turn lumpy.

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. If your kitchen got a bit cool while the yogurt sat fermentation may have slowed down.

It hasnt stopped but you may need to give it more time to thicken. Place the yogurt in a warm location to speed up the process. Your oven is a good place to let the yogurt sit overnight.

Hi there I made yogurt last night and it didnt set. I am thinking that I overheated the milk or that my starter was not good. This has never happened to me before.

Do you think I can reheat the milk and try again with a fresh starter. Or is the milk no longer good for yogurt. Thanks so much for any advice any of you can give me.

If the yogurt is really tart there might not be enough sugar in the yogurt to keep the starter alive before you make your next batch. You could experiment by making another batch sooner or removing some yogurt for your starter culture as soon as its set or try feeding your culture mid-way between yogurt batches and see if that keeps it strong. Check on the yogurt in 4 hours.

If you have an older oven set it to the lowest possible setting just when the light comes on and turn it off once the light goes off. In two hours check the inside of the oven to see how warm it is. If its starting to feel cool.

When making 1 quart of yogurt pour 2 cups of milk into a blender. Add 1-2 teaspoons pectin depending on the type of pectin and blend until pectin is incorporated. Add to the rest of the milk and heat to 140⁰F.

Cool to culturing temperature and add culture. My yoghurt would not set with the powdered starter did it in my instant pot for 10 hours so I added a small probs too small amount of ready made yoghurt. I heated for another 10 hours in instant pot.

It still didnt set still. Then I took out my yoghurt maker and poured same solution into 8 glass containers and turned in that machine for. Adjust the length of culture time and check the culturing temperature to make sure it is within the appropriate range.

My yogurt seems to have set but theres a little clear liquid whey floating on the top and the sides. Not disturbing the yogurt while the protein mesh is forming is fairly important in getting a good set. Commercial processes often use some sort of thickener such as corn starch or gelatin rather than depending on the yogurt itself to hold shape but a good set is possible without those products especially for a home product that does not need.

If you place your yogurt maker in a cold place eg. Cold kitchen it may struggle to set. Add WarmTepid water in with yogurt mixture rather than water straight from the cold tap.

A mix of the hot and cold water have better results For even better results you can even mix the yogurt powder with warm water previously boiled from the kettle. Firstly most homemade yogurt is not going to be as thick and creamy as store bought yogurt simple because it doesnt have the additives. There are things you can do to make your yogurt thicker see How do I make thicker yogurt but this topic is really about yogurt that hasnt set or hasnt set properly.

Or hasnt become yogurt at all. The most common reasons for this are. Your starter culture was too old.

This may not be at all obvious until you have your yogurt. Always set the yogurt at warm place. OR the starter yogurt is too old and so bacteria are not that powerful to make the thick yogurt.

So always buy the new starter yogurt after using the same for about 2-3 months over and over. Other than buying you can ask a spoonful of it to your friendly neighbor thats what we do in India. Once the yogurt is set you want to strain out the whey if you want Greek Yogurt or you can eat it as it is.

You can use cheesecloth or a large coffee filter in a large stainless strainer place the strainer over a bowl and let it drip in the fridge overnight. Alternatively you can buy a Cuispro Donvier yogurt maker which is easier to clean up. F or Yogurt to set two things are Important.

Warmth - Once you add the culture to the milk - you need to keep it a warm place - no moving no shaking. I find a warm switched off oven works best for this. In winter my oven is often cold.

Our style of yogurt is coolingrefreshing and has very little tartness. Not exactly sure whats going on biologically with your batch but it should be safe to eat. One new thing you can do with your tart-less yogurt is a drink.

Fill a glass 34 yogurt 14 either regular or sparkling water pinch of salt mix. Assuming your yogurt has set up successfully and does not resemble milk or drinkable yogurt the pouch gives a clean strain. It does the job as well as paper coffee filters and better than cheesecloth or a fine-mesh strainer.

A word of warning. Manually squeezing the yogurt pouch will result in a slightly cloudy whey. I can live with it.