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Posted 9/10/2010 7:07 PM (GMT 0)
So I don't follow the SCD, but really like making my own 24 hr yogurt with those instructions. When I first started making yogurt it was turning out great. The last couple times it isn't turning out well. I am not sure why, I am following the same instructions and still using my Yogourmet yogurt maker.

Any of you that make your own at home have any tips or any things that have made yours not work as well? I feel like I am missing something!

One batch kind of curdled and didn't taste too great but it did set up. This batch looks and smells more normal but didn't really set up like it used to. It is thicker than milk, but not thick enough to be yogurt.

Also does anyone know what the highest temperature is that the probiotics will live at? I feel like my yogurt does work better when I let it get a little hotter, over 110 degrees but less than 120.
Posted 9/10/2010 7:29 PM (GMT 0)
Are you always using the same yogurt as starter? I think the cultures get weaker as you make batch after batch. Sometimes it's good to start fresh with new starter. You could also try using heavier milk or half milk/half cream to get a really nice heavy consistency. The best I've ever made was with freeze dried Greek Starter Culture and half Heavy cream / half whole milk. I hate thin yogurt. If it sits too long it can get curdled and the whey seperates so it looks very watery and you have to strain it. I like it strained anyway. I don't do 24 hour, it's too tart for my taste. I usually do 8-10 hours at 110.
Posted 9/10/2010 9:42 PM (GMT 0)
I don't reuse my previous batch, I always use fresh commercial starter. However you did make me realize something. This last time my starter was non-fat, which I never use. I didn't even notice. I wonder if that is why?

So I am going to assume that is it. I got my usual starter and I am starting a new batch. I really wanted some yogurt for tomorrow, so I think I am going to just do 10 - 12 hrs this time and see what happens. I always did 24 because that was the recipe I was using, but I don't have a problem with lactose and I don't follow SCD so shorter time would be easier!

Thanks for the input, I am hoping the starter was the problem!
Posted 9/10/2010 10:18 PM (GMT 0)
I think that could cause the problem. Did you ever look at the ingredients in the starter? Some of them have sugars like sucralose that help firm things up but the better ones don't have any additives.

Goodluck with your next batch. I bet the nonfat starter was your culprit. Did you ever try making it with coconut or soy milk? I've heard those milks make very runny yogurt. I always use whole milk but I would be interested in trying with Almond/Coconut if I knew I could get it to set well. I hate to waste time and money if it's going to be runny. What do you think?

Posted 9/10/2010 10:58 PM (GMT 0)
I have really wanted to try making yogurt from Coconut milk,but I have been afraid to try it. I found a recipe once online and people said if you did it right it was super yummy. But I am with you, I have been afraid to try it because I hate when it doesn't work. I hate wasting the money and even more I hate wasting the time. I go through yogurt pretty quick and by the time it cultures, cools and I strain it, that is a good amount of time and I hate when I have nothing to show for it!

I am going to search and see if I can find it again. I was on an individual's site I think that had used several different types of milk to make yogurt.
Posted 9/11/2010 3:38 AM (GMT 0)

One thing to keep in mind with all the yogurt making machines- even the "Cadillac" Yogermet (sp.?) maker, is that they are "dumb"- they have no thermostat brain, just a constant power heating element.  Thus, depending on the room temperature or even the random variation in build of the yogurt maker, the resulting incubation temperature may fluctuate wildly from the ideal target, by as much as +- 10 or even +-15 degrees F in my experience.  Being a perfectionist, and for that matter, an engineer (lol), I couldn't stand this randomness, so what I did was drill a small hole on top of the yogermet container and insert a stick thermometer in the mix, and then I plug the yogurt maker into a lamp dimmer switch ($20 at Linen n' Things) that allows me to fine tune the amount of power to the heating element so that it settles right in the optimum 107 F or whatever target temperature.  Anyway, this resulted in completely consistent yogurt for me every time.

Posted 9/11/2010 1:19 PM (GMT 0)
I heat the milk, let it cool, add the starter and pour it into a quart canning jar, which I wrap in kitchen towels and let sit on the counter 24 hours. Sorry to be so low-tech.... :-)
Posted 9/11/2010 2:58 PM (GMT 0)
Failure to heat the milk to 180-190f before starting the process will cause yogurt to get curds. The heating destroys enzymes and makes the yogurt smoother.

Old or bad started will cause problems as will culturing at too high or too low a temperture. Get a baby formula thermometer and keep the temp in 100-110.

I use VSL#3 and mountain high or dannon plain yogurt for a starter. Fresher the better.

Post Edited (AZYooper) : 9/11/2010 9:04:26 AM (GMT-6)

Posted 9/11/2010 4:42 PM (GMT 0)
Thanks for all the tips. I did a second batch yesterday with different starter and for at least this most recent batch I think the starter was the problem because this next batch turned out great.

Probiotic - I actually use a light dimmer on my Yogourmet. I think you are probably the one I got the idea from, I was tired of my maker sometimes being the right temperature then worrying it got too hot and I noticed on another thread awhile back that someone said they used a light dimmer. That was genius, it works great and my temp is so consistent now!
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