Making Yoghurt

Troubleshooting

14 views 22nd March 2018 boit 2

  • Milk forms some clumps or strings during the heating step.

Solution: Take the solids out with a slotted spoon or, in difficult cases, after cooking pour the milk mixture through a clean colander or cheesecloth before adding the starter.

  • Yoghurt fails to coagulate (set) properly.

Solution: Milk proteins will coagulate when the pH has dropped to 4.6. This happens as the culture grows and produces acids.

  • Adding culture to very hot milk (over 46°c) can kill bacteria.

Solution: Use a thermometer to carefully control temperature.

  • An incubation temperature that is too hot or too cold can slow down culture growth.

Solution: Use a thermometer to carefully control temperature.

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