Hi Al,

You may THINK you do the exact same things, but you probably don't. This is one of the reasons I prefer making kefir with real kefir grains instead of making yogurt. Kefir is less prone to "have a mind of it's own".

If your yogurt doesn't form a curd during incubation, but only thickens slightly, there are many possibilities to explain that problem...

-Be sure to check the temperature of the milk before adding the starter. Add the starter when milk is 110° to 115°F (43°-46°C). If you add the starter when the milk is at the cooler end of the temperature window, you will get a more mild-flavored yogurt. At the warmer end of the temperature window, you will get more tart yogurt.

-Did you add enough starter, or was your starter losing its potency? Starters need to be renewed from time to time.

-If you bump or move your yogurt during incubation it can cause the curd to break and you'll have moisture separation or even turn to a liquid - no curd.

It's not completely uncommon for yogurt to set-up once refrigerated. It's recommended that you allow it to chill at least 6 hours before serving in order to do so. If your yogurt contains gelatin it will tend to firm-up again once refrigerated, or will firm-up if you stir it or have a moisture separation.

We're having "Pumpkin/Yogurt Pudding" for dessert tonight. I added some vanilla and agave nectar to 6-oz. plain homemade yogurt I made last week, added 1/2 c. canned pumpkin, plus some pumpkin pie spice (1/4 t.). Spooned into two tulip-shaped ice cream dishes. I'll top it with homemade granola just before serving.

-Grainlady

Thanks Grainlady! Everything you mentioned is true. I really appreciate your explanation.

I too use kefir grains to make milk kefir. Little man and I love kefir but my husband won't touch it. That's why I still make the regular yogurt.

I do pay a lot of attention to temperatures when making yogurt at home. Use a thermometer in the milk while heating and cooling. I always let it cool to 118F, remove from heat before getting the yogurt cultures ready. I usually use 2 - 4 tablespoons of room temperature yogurt from the last batch. You're right, as time goes on the cultures tend to become weaker so I do use fresh cultures (judged by the flavor of the last batch) from time to time.

By the time I add a couple of ladles of warm milk into the cultures, the temperature will be between 110 and 115F.

I always clean and warm the jars and keep them warm in the incubator that I built until the milk is ready. Once the jars are filled, they go into the incubator immediately. Once again, I keep another thermometer in the incubator to ensure proper temperatures. If the temperature seems not high enough, I throw a large towel over the box. When the thermometer indicates too warm I take off the towel. If everything goes well, the yogurt will set in a bit over 4 hours. If not, I let it sit up to 8 hours before calling it quit.

Since the jars are in an incubator that locates in the corner of the kitchen, nobody ever bumped into it. No animals at home so it's a very safe place for making yogurt.

I use only milk (sometimes add 1/4 C of powdered milk if 2% or less fat milk is used) and cultures in my yogurt. A year ago when I was the yogurt diva with yogurt turned out like the Old Faithful, I used a can of coconut milk in with 5 cups of cows milk. These days, I am happy as long as I get yogurt instead of milk. I will play with flavors again once I get the consistency back under control.

I have a feeling that it's the heating pad that I use in the incubator. It's pretty old. Only the low heat setting works; both med and high are toasted. I have been using the low setting for a couple of years and didn't have problems until last year. I guess I need a new heating pad! LOL

Once again, thank you for your advice. Your expertise is definitely a gem to the forum.

Al

I've been using the hot water and cooler method for the last year and have not had a single batch not turn out perfect.
I've made 2 quarts a week since last April.

bumblebeez, I make 5 quarts about twice a month for over two years, for Elery and Amanda and myself. I've had exactly one batch out of dozens, or more probably, hundreds, that did not get as thick as I liked.

I started with the cooler and hot water method and now I use my very old Harvest Maid dehydrator. I usually use skim milk and the last of the "old" batch to make my new batch, but occasionally I'll buy a pint of greek yogurt for a new starter.

I use it in place of sour cream, or I mix it with fruit, sprinkle some yogurt on top and a drizzle of honey and have it for breakfast.

I use a lot of the stuff, Amanda puts hers in the blender with frozen fruit for smoothies.

Annie

I'm afraid to change anything as it's working now! I don't have an old heating pad or dehydrator to test with but not heating water would be very nice.
I use a little bit of the old batch for each new batch too unless someone -dh- eats it all. Then I buy some Stoneybrook Farms to start over, which I've only done a few times.