Yogurt is runny...

[mamaluv321]

So, I made my first batch of yogurt using the crockpot method and store bought whole milk, and I used chobani Greek yogurt for the starter. Heated the milk for 2 1/2 hours on warm, took a cup of the hot milk (did the finger test, held it in for 10 seconds) mixed it with a cup of yogurt till smooth, added it back to the pot, turned it off and wrapped it in a bath towel and let it sit for about 12 hrs. When I checked it this morning, it was very runny/milky on top and kind of stringy? Not sure that's the right word to describe it. It's much thicker on the bottom of the crock pot...what happened? I transferred it to glass bowl and refridgerated any way, but when I last checked, it's still runny, not set at all.

 

[Javamama]

I use a different method, but I have had this problem too - and never did figure out the problem. Some batches are better than others. There are a few threads on here about yogurt, easy to find if you do a search.
Keep trying, and you can use the reject yogurt for cooking - it's good in pancakes or anything that calls for milk or buttermilk.

 

[mamaluv321]

Well it defnatly won't go to waste, i've been giving my dog yogurt (hence the reason I finally tried making it, gettin expensive!) cause she's on antibiotics for lymes. Hmmm, might try straining it a bit later to see if it gets thicker...

 

[Ldychef2k]

Draining it through a dishtowel is how I fixed my runny batch. Then experimented by adding powdered milk, and that was expensive. Then I upped the starter from 1/2 cup to 3/4 cup, but you are already at one cup!

But if you are making it for the dog, and he doesn't care about texture, you are golden!

 

[noobiechickenlady]

I'd give the runny stuff to the dog, if it tastes right. He won't mind if it's runny. Then make a new batch for you
But yes, straining it makes it much thicker.

Why did you heat it for 2-1/2 hours? Just curious. I just bring mine up to 100 or so, pretty quickly on top of the stove.

 

[Ldychef2k]

Not sure why anyone else does, but I like the fact that it keeps the milk at an even temp and I don't have to do a lot of fussing. (My definition of fussing is pretty broad !!!)

 

[mamaluv321]

I found a thread on here, I think, for crockpot yogurt and that's what it said to do like I said, my first batch so I'm a super newb! What your way of doing it?

 

[valmom]

I've never tried the crockpot recipe- I make mine on the stove, with 2% milk and adding about a cup of powdered milk, scalding the milk first (170 degrees), cooling it to 100, adding 1/2 store bought yogurt. Then I incubate it in a cooler that I heated by filling it with hot water to warm up, then dump out. I keep it warm with a jar of hot water in the cooler (like a reverse ice pack ) that I re-warm every once in awhile. I haven't ever had it come out runny.

 

[ORChick]

I make mine almost the same way as valmom, without filling the cooler with hot water - waste of water IMO, a quart jar with very hot water heats the the cooler sufficiently. I find that heating the milk initially on the stove to even hotter than usually recommended (190* instead of 170* or 180*), and then letting it cool to about 120* before adding the starter gives the best results for me. I don't know why that extra 10* should make a difference, but I have had only one or two failures doing this, and rather more when I don't bring it to that heat, with everything else the same.
(Rereading valmom's method maybe I should add that I use whole milk now - used to use 2% - and don't add the dry milk)

 

[valmom]

I fill my cooler with boiling water from the canning pot- I boil my jars before I put the yogurt in them like I was canning. So, instead of dumping the hot water down the drain, I pour some into the cooler to warm it.