Yogurt not setting

[pinkpep...@gmail.com]

I've made some yogurt with a direct set starter.  It's been in the yogurt maker about ten hours.  I used very fresh milk--purchased yesterday.  It is not setting AT ALL.  I realize some batches can take longer than others to set, but shouldn't it at least have a hint at setting?  I have never before had problems with milk from this supplier or with the starter or with the yogurt maker.  I'm stumped.  If it continues to not set, is there a fix?  Can I add more starter?  I'd really hate to waste this!

Carolyn

[Nichole Fausey-Khosraviani]

He much starter did you use?  The problem may be too much rather than not enough.  1 Tablespoon per quart works well.  You can use less and get a thicker yogurt.  Adding too much makes the starter run out of food too early and then the milk never gets thick.

Sorry if this in no way addresses your problem.

Nichole

Denton, Tx

Sent from my iPad

On Apr 22, 2013, at 12:44 PM, "pinkpep...@gmail.com" <pinkpep...@gmail.com> wrote:

I've made some yogurt with a direct set starter.  It's been in the yogurt maker about ten hours.  I used very fresh milk--purchased yesterday.  It is not setting AT ALL.  I realize some batches can take longer than others to set, but shouldn't it at least have a hint at setting?  I have never before had problems with milk from this supplier or with the starter or with the yogurt maker.  I'm stumped.  If it continues to not set, is there a fix?  Can I add more starter?  I'd really hate to waste this!

Carolyn

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[Darren Page]

Hello, i would taste it. If it still tastes sweet like milk, or very weakly fermented (tart), then your culture may be very weak or dead, or the yogurt maker is too hot or too cold. The commercial yogurt makers usually heat 110 - 120 F. The starters for the commercial yogurt makers are usually S. thermophilus bacteria which can flourish at up to 120, but im not sure how much higher than that. Check the temperature with a thermometer. If your yogurt maker is not getting to 110 then the S. thermophilus bacteria may be growing too slowly. If that is the case, use some plain yogurt as a starter, i use 3 or 4 Tablespoons yogurt per gallon milk.

I use a proofer set at lower temps(~ 100 F) to make yogurt, and use a more broad spectrum bacteria starter or plain yogurt (organic Stonyfield).

Darren

On Mon, Apr 22, 2013 at 12:44 PM, pinkpep...@gmail.com <pinkpep...@gmail.com> wrote:

I've made some yogurt with a direct set starter.  It's been in the yogurt maker about ten hours.  I used very fresh milk--purchased yesterday.  It is not setting AT ALL.  I realize some batches can take longer than others to set, but shouldn't it at least have a hint at setting?  I have never before had problems with milk from this supplier or with the starter or with the yogurt maker.  I'm stumped.  If it continues to not set, is there a fix?  Can I add more starter?  I'd really hate to waste this!

Carolyn

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[pinkpep...@gmail.com]

Nicole,

Thanks for the response.  Any response is better than none at all.

I only used 1/4 of a teaspoon!  This had worked in the last batch.  I definitely should have looked at the directions again, because, yes, I should have used much more.  Too much stress going on. 

Do you know if I can pour it all together and try again or am I sunk?

Carolyn

[Seth Seeger]

You also don't want to disturb the jar while it's fermenting -- that will keep the curd from forming.

As someone mentioned earlier, tasting it will tell you a lot.

Seth

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[Zeki Cosku Gokce]

My mom has been making yogurt for years without a machine.  The trick to a nice firm yogurt is not to move it and also as you wrap it to leave it on its warm place you have to say tavsan gibi uykulu kerpic gibi berk ol.  Which translates to sleepy like a rabit firm like brick. It must work since she always have very firm yogurt.

[George Wilson]

Hi Carolyn,

I know I am resurrecting an old thread here(almost a year...) but in case anyone comes along and reads this (or in case you are still interested in suggestions), I catch myself wondering if you pre-heated your milk hot enough. When I have had problems with yogurt not setting it is usually because I forget to heat it up to 200F and then cool it prior to inoculation. I have also tried adding a little powdered milk to the mix which can help firm it up a bit but skipping the heating step makes a huge difference as the heat changes the protein structure of the milk.  

[Sabina]

You are correct George, 180 should do it to change the milk proteins--cooling to 115-120 before adding the starter, is also called for, I just stick the pot in the sink with some cold water.  I use raw milk, and thus like to preserve the nutritional goodness, so I never get the same texture as heated milk yields, but straining it, thickens it right up and there are no complaints in my house.  Yogurt does like to be still, as mentioned previously, as well. 

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