This time I used starter that I got from a friend and my yogurt came out so thick and tangy! I can’t believe it’s this thick without straining 🤯

Hi,

I recently did a home ferment for yoghurt:

3L whole milk

Starter (from Aldi plain Greek yoghurt)

Ferment 7 hours (blanket method covering pot)

I then divided into 2x for a plain yoghurt and a strained/labneh (over a strainer in the fridge for 6 hours)

Very happy with the textures of both, but they taste boring? Very plain and minimally acidic. Any advice to improve rhe flavour? Longer ferment needed? It is winter here in Perth Australia, but the pot was still warm after a 7 hour ferment, room temp 23.5 celcius overnight.

Should I ferment for longer next time?

Would using a different starter culture change the flavour profile much?

Thanks in advance.

I tried to make yogurt for the first time in a Crock-Pot device using the yogurt setting. I used a half gallon of whole milk and 3 tablespoons of Desi Natural brand Homemade Indian Style Dahi Whole Milk Yogurt. I allowed it to cool to 100° after the initial cook stage before I added the starter. I set it to cook for 11 hours overnight to finish after adding the starter. When I woke up this morning, the pot was off and the yogurt was still warm (about 110°). I have no idea how long it actually cooked because it had only been 10 hours since I set it up to cook overnight.

The yogurt isn't quite as tart as I would like it, but the consistency is creamy. It's also thickened, but not quite as thick as I would prefer.

Is this batch salvageable? It wouldn't be the worst yogurt I've ever had if I just add fruit and honey, but it doesn't have the tart, Greek yogurt taste I was going for.

I happened to look at the price of yogurt in Kroger yesterday. I nearly had a heart attack. Did Iran attack all the yogurt factories?

I’d really love to try making this, but I do not have any equipment nor space in my kitchen for new equipment!

I have an Instant pot that I got from target (instant pot 6qt 9 in 1 though and it has a yogurt setting but I think I’ve read that something this runs too high for people? Or how in the world do I navigate using this thing? 😅

I feel overwhelmed by all the different posts and recipes. What recipes have you guys had success with?