12 июл. 2021 г. · The secret to a thicker set is to hold the scalded milk above 180F for 30 min, then let it cool to <110F before culturing.

2 окт. 2024 г. · Another trick to thicken is to add some milk powder at the scalding stage, 2-4 tablespoons per quart. It's essentially like straining but with ...

7 нояб. 2023 г. · Try to keep the milk at 180 for at least 30 minutes. Or not maintaining the correct temperature. Or Incorrect ratio of yogurt starter to milk.

23 февр. 2024 г. · Many times it gets runny because other bacteria outcompete what you added. This is common when using the "spoon from commercial yoghurt" starter ...

21 мар. 2018 г. · It's very possibly the milk you grew up with was processed differently or the cultures were different. Even if it wasn't necessary growing up, ...

24 авг. 2024 г. · At this point you might very well have made yoghurt. To make Greek style yoghurt you need to strain it to remove excess whey. That is how it is ...

3 окт. 2019 г. · The instant pot yogurt boil preset doesn't always get the milk up to 180 degrees. It if it doesn't get all the way there, it won't thicken properly.

16 мар. 2023 г. · If you don't get it hot enough to alter the protein structure of the milk it won't really thicken. Upvote

21 апр. 2024 г. · It's normal for soy yogurt to not thicken as much. The method I've seen is to thicken the soymilk ahead of time with heat and a thickener ...

18 дек. 2020 г. · Does whisking generally make the yogurt runnier? Absolutely. Mixing the yogurt breaks up the protein mesh, giving it a runnier texture.