r/yogurtmaking

Would a dedicated yogurt maker then be the best choice (if so any suggestions on a good one to get?)

I would need it have temp' control but otherwise, whatever is going to be the most durable, easiest to use and most space saving.

have been making yogurt from years successfully. recently I've had 3 back to back failures, and can't determine why. I always do the same thing - 1 gallon of store bought, whole milk (not ultraprocessed). I use an instant pot and the yogurt setting (the boil never really boils it, so I let it run it's cycle, then use sauté to bring the temp up to 180-185, turn it off, and let it sit there for 30 minutes at 180F). EDIT : I cool to 108F in a water bath. I culture using store bought greek yogurt - chobani or stony farms for 8-12 hours

the past 3 times it's just been super runny. I can tell *something* is happening as there is a thickening that clusters as the bottom of the pot, but when I say runny, it runs right through the cheesecloth, all of it. At this point, it feels like I'm just throwing away gallons of milk. I've bought 3 different lots of milk and 3 different lots of yogurt thinking perhaps it was a batch issue with one of them, but had the same results.

what should I be looking at or doing differently? perhaps it's an issue of antibiotics in the milk supply that weren't there before?

I'm making french style yogurt in individual La Fermiere jars. I've searched online and found conflicting information about whether or not I'm supposed to cover the individual jars. If I am supposed to cover the jars, there's conflicting info about whether to cover loosely with foil, or cover tightly with the silicone lids I bought to seal them when I put them in the fridge to cool. I've made it covered and uncovered, and can't taste the difference, but am wondering if there's a food safety reason that it should be covered while fermenting?

If you make yogurt in individual jars (rather than in a big mason jar or directly in the Instant Pot, for example), do you cover the jars while they ferment or leave them open?

Im quite disappointed, are the Joghurtmakers of Luvele always this bad quality?

I just received mine and its made horrible, for a 120€ device a build quality like this is unacceptable.

The support answered fast but couldnt see an issue with the pictures I provided.

The plastic is the cheapest one possible, the edges are rough and the colour comes off, the glas jaw doesnt fit centered.

As a Businessowner myself would estimate a productioncost of 5€.

Can anyone recommend a thermometer that will beep when it hits a certain temp? The only part of yogurt making that I don’t like is checking back frequently to see when I’ve hit the target temperatures.

My last batch of yogurt came out too thin and tangy. Some of the recommendation I’ve read online suggest that you should replace the starter after every few batches, but I remember a Lebanese friend telling me that their family had been making yogurt from the same starter line for generations. Any suggestions?

(I used reduced fat milk heated to 190 degrees, cooled to 90, and placed in an incubator for 10 hours. I left it longer than usual because it seemed thin. I get that that would cause the tanginess. But my question is really about whether I need a new starter every few weeks/months.)

Hi,

I'm new to this game - hopefully many yoghurty adventures ahead - but just had a question about temperatures in my yoghurt machine, if anyone had some insights!

I put water in my machine (picture below) around the pots. I have it set to 36 degrees C (97 Farenheit) on the machine. But when I test the temperature of the water with a probe, the probe tells me the water is actually sitting at about 33 degrees C (91 Fahrenheit).

Has anyone else experience this - a difference in the water temperature compared to what you’ve set the machine to? Any advice appreciated!

https://preview.redd.it/g5mc1oaxtyjh1.png?width=1206&format=png&auto=webp&s=df43bb72e1dfa438cb374377394164128b5e2c75

help! I made yogurt for the first time this week. I had it in my incubator for over 8 hours and then put it in the fridge for probably 36 hours. It looks like yogurt (yay!) BUT it tasted SOUR (boo!).

Did I do something wrong in the process? Should I follow a different recipe? (I did 5 1/2 cups of A2 A2 Organic whole milk and 2 Table spoons of Kirkland organic non fat Greek yogurt. Boiled the milk to 150° then cooled to 100°, mixed in the yogurt then jarred it and it sat in the incubator for over 8 hours then refrigerated it).

I was so excited but now I’m super bummed.

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?

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.