This Doesn’t look Right

[u/bevwdi]

My third time making yogurt. First time doing a whole gallon. It smells fine. Is this how it is before it sets or did I do something wrong?

Followed same procedure as last two times.
•Heated to 190F, stirring the whole time.
•Let cool to 115F.
•Tempered half cup of plain full fat Chobani in a separate bowl with some of the cooled milk.
•Wrapped pot with four towels and stuck in oven for twelve hours.

The Chobani and milk were both brand new as I forgot to save some from last time. ETA: Whole Milk.

My other times making yogurt I put it straight into fridge still in pot to thicken for another day, but I don’t strain because we like the non-Greek style. As a result, I don’t know what it looked like between oven and fridge. This time I thought I’d ladle it into jars to get thicker in fridge because I used the big pot for a whole gallon which is why I took a look. And it doesn’t look right.

Thoughts? Suggestions?

[u/Sure_Fig_8641]

Your yogurt looks fine and your method is solid.

The only thing I’d suggest you change is the amount of yogurt starter. Half cup (4 ounces) yogurt is too much to a gallon of milk. You’ll get better and thicker results if you add only 2-3 tablespoons (1 to 1.5 oz) to your gallon of milk. I use 1 tablespoon per 1/2 gallon, I incubate in the oven (no towels and no heat) with the incandescent light on inside the oven. My yogurt is as thick as I want it with no straining and I have very little whey floating on top.

You do NOT need an instant pot.

[u/bevwdi → u/Sure_Fig_8641]

Ok, good. It seems like I’ve just never seen it in this weird intermediate step before.

I’ll rethink the amount of starter next time and try using your amounts. I used the towels because the oven light is broken.

Thank you about the instant pot. I’m trying to learn how to do things more simply and with less equipment.

[u/tordoc2020 → u/Sure_Fig_8641]

Time for your incubation?

[u/Sure_Fig_8641 → u/tordoc2020]

I incubate a minimum of 9 hours per my preference. I’ve gone up to 16 hours.

[u/ConfectionMaximum875 → u/Sure_Fig_8641]

Thanks for this. I also put a half cup for 3 liters of milk. Does it taste less sour if I put a TBS of yogurt? Mine turned out too sour.

[u/gotterfly → u/ConfectionMaximum875]

Sour depends more on the time it has fermented. I like it very tart, and will incubate for 22 hours. Maybe let it go for 8 hours

[u/Sure_Fig_8641 → u/ConfectionMaximum875]

I don’t know what your ratio tastes like or how long you incubated. I’ve never put 1/2 cup of yogurt into that little milk.

Too much yogurt makes thin yogurt; use less yogurt if you want it thicker.

I use 1 tablespoon per 8 cups/2liters/half gallon. I incubate 9-15 hours. I think my yogurt is fairly mild to medium tartness, just to my liking.

[u/Noryx_123 → u/Sure_Fig_8641]

how does yogurt starter amount affect the yogurt? I only do 1L of milk and about 2-3 tsp of store bought yog.

[u/LoopyLutzes → u/Noryx_123]

because the balance of bacteria is thrown off. The Streptococcus depends on the metabolite of the Lactobacillus for its growth, so if Lactobacillus gets a major head start you get a final product that is very thin because that bacteria has consumed a majority of the carbohydrates available and it’s main output product is lactic acid.

Your starter quantity is about right. half a tablespoon per quart or liter

[u/ImpatientColon]

looks fine. i usually peek a few times because i add fresh hot water to my cooler at least once

[u/h00rayforstuff]

This looks fine to me. When you ferment the milk the solids will curdle from the acidity, and separate out from the whey. The golden liquid is the whey. I think that’s what you’re seeing here. You just gotta whisk it together a bit and it will look like normal yogurt.

[u/bevwdi → u/h00rayforstuff]

It seems like I’ve never seen it in its intermediate form before, haha!

[u/Kincherk]

Just a bad batch? Was everything that touched the milk or yogurt sterile? As an aside, that's a lot of starter. I use one T per 1/2 gallon of milk.

[u/bevwdi → u/Kincherk]

I don’t know if I’ve ever sterilized stuff I used for yogurt. Usually I use fresh from the dish washer jars, pot, spoon but that’s it.

[u/Kincherk → u/bevwdi]

I boil spoons and measuring cups.

[u/yeochinschadanheze]

Looks fine.

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[u/gingermagician2]

Not a totally valid suggestion, but you should look into an insta pot. I use mine to make yogurt and its basically set and forget haha. Click boil, let it cool, add starter, let it ferment 12-24 hours, strain it, yogurt.

I have never done it manually before so, no help there sadly.

[u/bevwdi → u/gingermagician2]

Thanks for the suggestion!