Mesophilic: How to fix thin yogurt? — Positively Probiotic (2024)

FAQs

Mesophilic: How to fix thin yogurt? — Positively Probiotic? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Mesophilic Yogurt

Simply add the culture to cold milk and set it out on the counter where it is a consistent 70 to 77 degrees until it thickens. It does take a bit more care and time than thermophilic yogurt. Usually between 12 and 18 hours, but can take up to 24 hours.

Keep yogurt jars covered during culturing to avoid introducing yeasts or foreign bacteria that could weaken the culture over time. The lactic acid-producing culture in yogurt does not need oxygen to thrive.

Sometimes over culturing (too long or too warm) can cause the yogurt to curdle or become lumpy before it separates fully. To make a smooth consistency, simply whisk it. (Remove some of the whey if you like, or stir it back in.)

The Takeaway. If your yogurt doesn't set up properly the first time, try treating the failed “yogurt” like milk, and starting over. (Reheat it, add new starter, and incubate again.) The texture may suffer some, but it can save you having to throw the whole thing away.

The longer you strain the yogurt, the thicker it will be. To make plain yogurt into Greek yogurt, strain overnight (10-12 hours) to 48 hours. Check consistency every 12 hours and stop straining when you reach the consistency you like.

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be. Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

Incubated at 115°F/46°C, yogurt will coagulate within about three hours, but if left too long it can easily curdle. I prefer to ferment it a bit more slowly at a slightly lower temperature, four to eight hours at a more forgiving 110°F/43°C.

How do you increase viscosity of yogurt? ›

The viscosity, firmness and stability of yogurt is increased by increasing protein and fat content in the milk and by increasing the ratio of casein to whey protein.

Only a small amount of fresh yogurt culture is needed to start the fermentation process—about 2 to 3 teaspoons per cup of milk. If too much starter culture is used, the bacteria will be crowded and run out of food (lactose) before the yogurt is set.

The milk was not held at 180 degrees long enough. The longer you hold milk at that temperature the thicker your end result. Try to keep the milk at 180 for at least 30 minutes. The yogurt maker (or alternative method) is not maintaining the correct temperature.

Overheating the milk can cause graininess. Avoid boiling at all costs, and be careful not to heat the milk over 190˚F (88˚C). It's only necessary to heat it to 170˚.

Yogurt that lumps or leaks whey is often caused by culturing too hot or too long. To prevent lumpy yogurt hold the milk above 195°F / 91°C for ten minutes before cooling and culturing. Yogurt starter cultures containing Lactobacillus Casei generally result in thicker smooth yogurt.

The milk was not held at 180 degrees long enough. The longer you hold milk at that temperature the thicker your end result. Try to keep the milk at 180 for at least 30 minutes. The yogurt maker (or alternative method) is not maintaining the correct temperature.

Yogurt didn't set

Ideally the yogurt should set between 6-12 hours. If after 24 hours your yogurt still hasn't set (i.e. it's still milk consistency), the cultures are most likely alive and well. Take a small amount of unset yogurt and reculture.

In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank.