Troubleshooting: What went wrong if you didn’t get yogurt
Troubleshooting: What went wrong if you didn’t get yogurt
Q. Why didn’t my yogurt set?
A. The yogurt you used as a starter was older than 10 days. As yogurt sits, the bacteria strains necessary to create another batch of yogurt slowly die off as they use up their food source (lactose). The fresher the yogurt, the more viable bacteria it contains.
The cultures in the container of yogurt you bought at the store were no longer viable. Try to find the freshest possible locally made yogurt.
The starter you used has already been used to create several batches of yogurt. Unlike a sourdough bread starter, yogurt cultures eventually die and must be renewed. Simply buy a new container of yogurt with live cultures. To avoid this eventuality, some people freeze starter portions of a new container of store-bought yogurt so that each batch of yogurt is made with a fresh batch of starter. You may also purchase direct-set yogurt starters from cheese and dairy supply companies.
Q. Why didn’t my yogurt thicken after straining?
A. The yogurt culture needed a better jump-start. Not all thermometers are as accurate as they should be. To account for this variability, increase the incubation temperature of the milk by a couple of degrees. Test the accuracy of your thermometer by putting it into a glass of ice water. It should read 32 degrees Fahrenheit.
Q. What can I do with the cultured milk that didn’t turn into yogurt?
A. Use it to make a simple fresh cheese, similar to farmer’s cheese or the Indian cheese known as paneer. Transfer the cultured milk to a large pot and stir constantly over medium-low heat, without letting it simmer. As the milk heats up, it will separate into curds and whey. Remove from the heat and let it sit for 5 minutes.
Strain the curds in a cheesecloth-lined colander, using 2 layers of dampened cheesecloth. Let sit for a few minutes, then gather up the edges of the cheesecloth and, using the back of a large spoon, gently press the bundle against the side of the colander to release more whey. Refrigerate in an airtight container for up to 5 days. H.J.
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