Yogurt making? help its not really working.?

Even if you don’t read my long question just giving your yogurt making tips would be great!





My main problems are: taste bad, well it doesn’t really taste. and its not thick and creamy?





Ok so we got a easy yogurt maker (electronic)

And I started making yogurt and it took a while to figure out that you need to leave it in for a long time to get it thick like nearly 24 hrs that also improved the taste. (it tasted like nothing before)



I make it and tastes fine but after a sort while it changes and is bad. Why? my sister recons it’s the bad bacteria gets growing and it kinda sticks to the side of gar like weavels in flour?



I didn’t used to sterilize, but know I do. and no difference. Uhhh?



So far I’ve only mad a few batches that I would call good and I’ve been at it for months averaging 1 per week at the start more.



And I’m getting really disappointed.



I made one really good one when I read on web how to do Greek style. And I put a tablespoon or so of full cream milk powder in, but I only heated up to 40 degrees Celsius, because I used UHT milk. Although afterwards I read if you add milk powder you have to go to 90 opps. also let the milk cool too much like to about 30 Celsius but it was the best one. I might have used a different starter for that one to but not sure



I mainly use UhT coz its less fuss an quicker. But I have used normal heating to 90 Celsius.



It also terns out a lot “grainy” ‘breaky not sticking together’ my sister says and Its not nice and smooth like the store bought.



I follow the instructions.

Here is what I normally do (now that I sterilize everyding)



Boil my glass gar ( I bought a glass gar coz I hate using plastic.) and spoon, (sieve if I’m using milk powder.)

Whilst I’m doing that I take out 3-4 table spoons starter (I use Jalna greek style: ingredients whole milk, cream, milk solids, live cultures(lactobacillus etc…)

let go to room temperature or until its not cold (for greek) (our temp here is usually 23--30 degrees Celsius.) .( My sister recons it goes off then.)



I even tried putting cream in no difference ahhh.



Heat up milk in the pot I just used to sterilize to 40. coz its UHT. then mix equal parts room temperature milk yogurt. And add rest of milk stirring in well.

Then pop in my yogurt maker with the glass gar lid agar, but the outer pot lid closed.



I make the yogurt upstairs dose that make a difrence? we live on the edge of a hill near water.



Sorry about the really long-winded spiel. I’m trying to be detailed. and i'm just really not enjoying it any more but still remember the super tasty good one I made.



Any help at all is great thanks









Dose anyone know if you could use your own yogurt for a starter indefinitely?

And if perhaps one could make yogurt from say a probiotic like inner health plus for example?





Would it help if I convert the temperatures to Fahrenheit?



Also have an old ezy-yo (non electronic) if maybe that works better? haven’t gotten into that one yet.

Also I’m not big on the packets. Wanna make it from real liquid milk. (just personal)Yogurt making? help its not really working.?
To start with, I do not use a yoghurt maker. I use a very traditional method.



If you want real creamy dahi, use full cream milk. You can but powder milk and dilute( 3 parts water to one part milk). If you are using UHT, boil if first and allow to cool to about 60 deg Cel. If you using powder milk, allow the milk to warm until 60 deg Cel. That would be when you can put your little finger in the milk and stir it around for at least five seconds without getting burnt.



Once the milk reaches the appropriate temperature, put in three-four tablespoons of lemon juice or one-two tablespoons of vinegar(I prefer using lemon juice). Remove from fire, cover the container and wrap up in a towel or a kitchen cloth to keep warm. Keep it in warm place.



It will be ready in one-two days depending on the temperature. If it is hot one day will be enough. Colder temperatures require two or sometimes three days. You have to check it after one day. If it is not ready, you can warm it(not boil, boiling will spoil it) and wrap up again.



Try it, I'm sure it will be all right.



Coming to starters now. Once I set a batch of dahi, I use it as starter for the next batch. I keep this process up for five-six times, and then I make new. At a time, I was using fresh cream as a starter. If you can get fresh milk, collect the thick cream when it boils and leave out to ferment for two days, then use as starter.



Hope this helps!Yogurt making? help its not really working.?
Probiotic cultures and yoghurt making cultures are different. Probiotic cultures are the ones the are good for your intestines, and yoghurt cultures make good thick creamy yoghurt. Officially they are the same, but in reality they are different strains. If you are buying a probiotic yoghurt, then the cultures in it may not make good yoghurt. You need to experiment with buying different starters, until you find one which you are happy with. Also the cream should be added afterwards, not at the beginning! The longer the yoghurt is in the machine, the more acidic it becomes as the bacteria ferment the lactose and turn milk into yoghurt- this is normal. Make sure your temperature is 30-37oC, and the milk is pH 6-7 at the beginning,+Yogurt making? help its not really working.?
I think you need to be careful about the temperature. Here is a very easy to make recipe for home-made yogurt from

http://www.turkishfoodandrecipes.com/2008/12/home-made-yogurt-evde-yogurt-yapimi.html



4 cups milk

1 tbsp plain yogurt



Please keep in mind that the most important points in making yogurt are adding sample yogurt to the milk at the right temperature and keeping it warm for a while. The exact temperature for fermentation is between 42-45 C.

Place the milk in a pot and heat it until the boiling point. If you like creamy yogurt, simmer the milk a few more minutes to let the water evaporate more. Take the milk from the stove and wait about 10-12 minutes. Occasionally, dip your finger into the milk and try to count till 7. If you can bear the heat till 7, it means the milk is ready for fermentation. Don’t let the milk cool more than that since if the milk is not hot enough, fermentation won’t take place.

In a small bowl, mix 1 tbsp of yogurt with lukewarm milk by using a wooden spoon (don’t use metal spoons). Add this mixture to the milk and stir with the wooden spoon. Then, pour the milk to the containers and close their lids. (see the picture) The best container for making yogurt is glass. To keep the milk warm, cover the container completely with a cloth and then cover again with a blanket or something similar. Try to cover tightly to keep the milk warm for a while. (see the picture) Generally, it takes 5-6 and 7-8 hours for fermentation in summer and winter, respectively. After fermentation, take yogurt out of its cover without shaking. Leave it at room temperature for 2-3 hours and then place it in the fridge. You can use it after staying 3-4 hours in the fridge.

I often make yogurt in the evenings and it stays covered all night. I remove the covers in the morning.

ENJOY!