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 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.