Homemade Yogurt Troubleshooting Guides

Making homemade greek yogurt is a fairly simple process yet there are some common things that can go wrong. If you’ve got a failed batch and want to know why, read it.
1- Thermometer Isn’t Accurate
If the thermometer isn’t giving you correct readings you can accidentally kill your yogurt cultures. Milk that’s too cool will just result in slow-growing yogurt cultures but if your milk is over 120° F, when you stir in the starter, you could kill the yogurt bacteria.
Make sure your thermometer is working correctly, and be precise about following the temperature recommendations. There are some foods that can be made by feel, but when it comes to yogurt-making, it’s better to be exact.
2- Used Ultra-Pasteurized Milk
Ultra-pasteurized milk heated to very high temperatures in order to ensure a long shelf life.homemade greek yogurt Pasteurization kills off too many bacteria for the yogurt-making process and yogurt will likely be very runny if you use this kind of milk. Raw milk works just fine for yogurt.
3- Used Non-Dairy Milk
General yogurt recipe is formulated to work with cow’s milk, and also work with goat’s milk. Almond milk and soy milk usually require some modifications. So, find a recipe meant specifically for those milks.
4- Used Skim Milk
Milk with a higher fat content makes much thicker, milder yogurt. So, use whole milk in every batch. If you use skim milk, your yogurt will be thinner and tangy. To thicken it up a bit, stir some powdered milk into the warm milk before you add the starter.
5- Used a faulty starter
Use Dannon or Yoplait plain or vanilla yogurt as your starter. Their yogurt provides consistent and reliable results.
homemade greek yogurthomemade greek yogurt starter does not make Greek yogurt. Greek yogurt is made by straining the whey out of regular yogurt, and thus has everything to do with method and not with the starter.

6- Incubating Water Wasn’t Deep Enough
A gallon of hot water is perfect for cooler. The water reaches about 3/4 of the way up the jars, which is as it should be. If you have a larger cooler, you may need to add more water.
If the jars aren’t 3/4 submerged in the water, the yogurt will not stay warm enough during the incubating process for the cultures to grow.

Homemade frozen Greek yogurt

Recently, ice cream manufactures have started to take notice of the fact that homemade greek yogurt has a lot of fans. They’re stirring out higher quality frozen yogurts that highlight the natural flavor of the yogurt with other tangs in the dessertGreek-style yogurt which is very popular is now also becoming a common base for frozen yogurts because of its flavor and consistency.

homemade greek yogurt

Homemade Frozen Greek Yogurt is a frozen yogurt recipe that one can easily make at home Greek-style yogurt as a base. Frozen yogurt can be made by using both regular and Greek style yogurt but later creates a richer tasting frozen yogurt because it is so much thicker than regular yogurt.

This basic frozen Greek yogurt is vanilla flavored. You can use a little vanilla extract for flavoring. Use Italian meringue as it gives a wonderfully light texture to the yogurt and you don’t need to worry about using uncooked egg whites in your dessert.

You can use either non-fat or full fat homemade greek yogurt for this recipe. The most important thing is to pick a yogurt that you like the flavor of; because it will come through in the finished frozen yogurt. You’ll get the best results with this recipe if you have an ice cream maker of some kind to churn your frozen yogurt base. The finished product will be light and smooth after churning. It can be frozen without churning but the consistency will be more like a frozen mousse than an ice cream.

 homemade greek yogurt


  • 1/4 cup water
  • 2/3 cup sugar
  • 2 large egg whites
  • Room temperature
  • 3 1/2 cups (500g) plain Greek-style yogurt, cold (full or nonfat)
  • 2 table spoon vanilla extract


  • Combine water and sugar in a small saucepan.
  • Bring it to a boil over medium-high heat. When sugar comes to a full boil, continue to boil for about 1 to 1/2 minutes.
  • While the sugar boils, beat egg whites to soft peaks in a large, clean bowl.
  • When the sugar is ready, continue beating the eggs at a low speed and very slowly stream in the hot sugar. When all the sugar has been incorporated, turn up mixer to high and beat until meringue is glossy and has cooled down to almost room temperature.
  • Fold cold yogurt and vanilla into the meringue.
  • Pour yogurt mixture into ice cream maker and freeze according to manufacturer direction.