Why Is My Homemade Yogurt Too Thin. First of all check if the yogurt smells foul. If youre still having problems with thin yogurt after youve settled on a milk try some of these techniques.
Meanwhile failed yogurt can be salvaged by re-heating it carefully over low heat back to 110 degrees and incubating it for the second time. Place the yogurt in a warm location to speed up the process. If after 12 hours your yogurt is still the consistency of milk this means that it wasnt kept warm enough during the incubation.
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The yogurt bacteria dont like to be crowded. Fermentation which causes yogurt to thicken happens best in a warm environment. If youre still having problems with thin yogurt after youve settled on a milk try some of these techniques. Longer Initial Heating Most yogurt recipes have you warm the milk to around 200F before cooling it down and adding the yogurt culture.
