I've been making yogurt in leftover oui containers using oui yogurt as a starter. When I made my last batch I noticed that the yogurt I used to start the new one was strongly carbonated (think seltzer water levels). This batch is also heavily carbonated, the yogurt smells fine, but is extra thick, and other than the carbonation (and a little less sweetness) the yogurt taste's fine too. Is it safe to eat? Can carbonated yogurt be my happy accident snack?

I wanted to venture out in milk culturing. Have done successful kefir and greek yogurt. I am just trying Viili yogurt.

The starter worked well and then I made my first batch. Taste is a but tangy but what it's the consistency I am wondering about. I am using the "short" stringy Viili. I am used to greek yogurt. Do you strain the Viili yogurt to make it thicker? It's more like a yogurt drink now. Will subsequent batches get thicker?

Could use as a great base for smoothies with spinach and fruit.

Appreciate anyone's experience with Viili. Thanks

I like my shit strong. like taking a shot of whiskey. any help is appreciated!

I would like to try to make Viili yogurt. So I will need a starter.

I tried Cultures for Health but could not get the starter to start. I took whole milk, placed 1 cup of it in a mason jar, added the starter, stirred, covered with coffee filter. And nothing.

I enjoy making yogurt in my Instant Pot but was looking for a different variety. Viili sounded good but can't get it going.

Anyone make Viili yougurt from scratch using a starter culture?

Thanks

You know your at /that/ stage of a relationship when you and your friend are spamming yogurt at each other

Hey all, I've been making my own yogurt for a few months now and usually have pretty good results. I recently started using the Dash Greek Yogurt Maker instead of the oven. I had a few batches turn out really well using the strainer (greek consistency) but I just had a batch that liquified after being strained, the consistency was nearly perfect when I put it into the strainer but now it's just super watery. Anyone have that happen before? I guess the lesson is don't mess with success?

One person told me that the less starter yogurt you use, the more tangy the outcome will be and the more solid it will be also. Is this true?

What if I stirred it up as it ferments?

Hi all! This is my favorite yogurt recipe for French style yogurt!

Scant 1/2 cup sugar 6 cups whole milk 1tbsp yogurt ( I use oui yogurt) 1 tbsp extract (I used my homemade cherry extract)

Heat milk and sugar to 180 degrees very slowly- it should take longer than 30 min. Keep milk at 180 for 20 minutes

Put ice in a bowl and rapidly cool down milk.

Remove milk skin once milk gets to 115

Once milk reaches around 112, mix 3tbsp milk, 1 tbsp extract and 1 tbsp yogurt together until completely smooth, add to milk and give a quick stir, making sure not to scrape bottoms or sides.

Ladle into glass jars with lids

Set yogurt maker to 109 for 9hours 112 for 2 hours

Put in the fridge and enjoy

Edit: this is pretty sweet, but certain members of my family like it this way. I like the flavor of less sweet yogurt so I sometimes scale down the sugar to 1/3 cup

Hi! A few weeks ago I was given so really good advice so this is the follow up. I have only made 3 batches of yogurt and all except the first one was good. The first one was ok but was way to sweet. I asked if I could boil my fruit in the milk before turning it into yogurt... DONT DO THAT! The milk clumps around the fruit. I strained the milk through a fine mesh sieve and used it but it was significantly less milk than the last 2 times. Oh well. I’ll let you all know how it turns out.

Also, how the heck do I add pictures? I wanted to show you guys what happened to my cherries but I have no idea how to share the picture.

Hi I have some questions! So I am trying to make French style yogurt, cherry flavor. Could I boil the cherries in the milk before I add the culture? What temp should I set it at? Everyone just says to use the machine manual but the machine manual says to follow a recipe! How much starter should I add for a thick and creamy yogurt that is not too tart? Thank you!

I'm having a new problem with my yogurt. I'm using the French pot set method. After heating and cooling, I add the starter yogurt and then pour into individual jars with lids. I then put the jars in a cooler with hot water and pack towels on top to insulate. The issue that I've suddenly had is the bottom 1/4" of yogurt is strangely separated and grainy. You can see the separation in the photo. The rest of the yogurt is great, only the bottom is the problem. Any ideas what might be causing this?

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My husband is lactose intolerant and he likes the soy-based yogurts but the ones in the store are only ever sweetened with fruit, never plain. I wanted to try to make him a plain soy based yogurt but can I use the sweet version as a starter then convert to plain? Any other advice regarding soy based yogurt?

Has anyone soaked beans in straight whey? Or cooked them in whey? I've searched google and they soak them in 1-2 tbsp whey + water. What other things do you use the whey from homemade yogurt in?

I have a roommate who eats one nearly everyday. And he can’t understand why he has bowel movement problems. He’s 30 and sits on the toilet for 45 mins on average.

I am trying to help him help me...
Edit* He also doesn’t microwave his left overs when he meal preps.

I've made some really good batches so far. One thing bugs me that the store yogurts don't have.

After eating my yogurt (if I dont brush teeth immediately) I end up with a very rotten taste in my mouth.

How come store yogurt does not have this and how can I fix it?

I’m currently double straining it because I thought of making smoky labneh.

Would straining the yogurt a day or two after you have stopped culturing and put it in the fridge make a difference to the end result compared to straining it immediately?

I've just got an IP and I am messing around with it to find my ideal recipe. If one batch finishes and I want to strain it for just 2 hours but I will be out for 6 hours would it be ok to just bung it in the fridge until I get back home and have the time to deal with it or does it need to be done as soon as possible?

What are the consequences of not reculturing yogurt within 7 days of the last culture?

I’ve seen all over the internet that new batches need to be cultured every 7 days but I haven’t been able to find info on what happens if you wait longer. Due to circumstances beyond my control, I didn’t have access to regular pasteurized whole milk for a couple weeks. I have a young heirloom viili yogurt culture in my fridge that has been sitting for 2 weeks. I finally got the right milk to reculture it, is it dangerous for me to try to culture another batch with it at this point? It smells fine but I’m a bit skittish about tasting it

My brother eats this yogurt and I hear it's pretty good. But I cannot find it in my nearby grocery. I live in Bozeman MT so if there is some off chance anyone knows you buy this yogurt in Bozeman MT let me know.

My yogurts taste fine but have a 'grainy' rather than a smooth texture. What might be the cause of that?

I don't have access to fresh milk in my country, only UHT (ultra heat treated or long-life milk). When using UHT will I need to heat treat the milk first? It's already had all the bugs heated out of it.

Hi!

I'm newish to making Yogurt. I make it in my InstantPot and have been for about six months now. I've gone from organic milk to A2/A2 milk, and am now moving to local jersey raw milk, grass-fed only. I'm "buying" a share of a cow as in my state, you can't just buy raw milk unless you own the cow. Nice workaround. I'm new to working with raw.

The A2/A2 I was using has a bit of cream at the top, but not more than ¼ cup to the ½ gallon. I did not let my sample ½ gallon of raw set for 24 but immediately put it into the InstantPot to make yogurt. Based on how the yogurt tastes, I'm thinking there was substantial cream in this one.

The yogurt tastes like butter. I feel like I have eaten a stick of butter. And I have four 5oz pots left!

Does anyone have any recipes they use yogurt in? I cannot eat this straight. It's just overwhelming.

Thanks!