If your homemade yogurt isn't set, it may be due to some issues with the fermentation process. Here are some possible causes and how to remedy them:
Insufficient fermentation time:Insufficient fermentation time in yogurt can lead to poor coagulation. In a warm environment, the fermentation time usually takes 6 to 12 hours, depending on the fermentation temperature and the yogurt culture used.
RemedyKeep the yogurt at a constant temperature to prolong the fermentation time. Make sure the yogurt bacteria have enough time for them to ferment.
Temperature issues:The ambient temperature of fermentation is crucial for the setting of yogurt. Temperatures that are too low may result in slow or inadequate fermentation.
Remedy: Ensure that the temperature is stable within the proper range during fermentation. In general, yogurt is fermented at around 110°F (43°C).
Yogurt culture problem:The yogurt bacteria used may not be active enough or not suitable for making yogurt.
Remedy: Try replacing fresh, active yogurt cultures, or buy commercial yogurt cultures specifically for yogurt fermentation.
Milk Problem:The milk used may contain fungicides or antibiotics that affect the fermentation of the yogurt.
Remedy: Try to choose fresh milk without additives and make sure it is of good quality.
Addition Question:Adding too much sugar or other additives may have an effect on the coagulability of yogurt.
Remedy: Try to keep it simple and avoid adding a lot of sugar or other additives during the initial fermentation phase.
After the remedy, you can try making yogurt again and adjust the fermentation time, temperature, and other factors based on experience to ensure the desired coagulation.