So, I made yoghurt again last night. Total failure! I used a different culture – same brand but this time the probiotics version. It said to get the temperature down to 73-77F before adding the culture – but the last batch said to add it at 112F. All the websites and books say 110-112F.
My yoghurt was pretty much just stinky milk this morning. Blurgh.
Next time I’m sticking with 110F. What a waste of milk and time!
Oh, and here’s a good list of what might be going wrong if your yoghurt isn’t setting…