Guest guest Posted August 13, 2010 Report Share Posted August 13, 2010 I get the best results with a constant temperature (not all yogurt makers are created equal), when I don't touch/move/jiggle the yogurt in any way until done. Also i'd be suspicious that contamination or poor starter culture can impact the firmness. Of course yogurt also firms up when chilled I think the only thing increasing incubation time does is eliminate the lactose? > > so I got a batch started with some Stoneyfield whole milk plain yogurt and let it go for about 8 hours - the result was quite runny with some clumps - used some from that batch then to make the next batch and got the same result - I'm using a salton yogurt maker/warmer but using a glass quart mason jar instead of the plastic container it came with > > any suggestions to get thicker results? - will letting it go longer help thicken it? > Quote Link to comment Share on other sites More sharing options...
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