It will separate as it ferments but shake it well when it’s fermented and then it will set as it refrigerates. I would suggest leaving the yoghurt to culture for longer – say 24 hours before popping in the fridge to give the bacteria more of a chance to break down the lactose. It takes a while to work out how long to leave it but the longer you leave it the thicker it will be. 2. the steam keeps it warmer in there. What do I do with it? I’m now sticking to regular milk. You can play around with the time.

VIVO Starter Cultures. I have read some great ideas from comments regarding others post on this topic as well.

You can also ferment honey into wine!

Then whisk the mix gently with long strokes back into the slow cooker.

How would I go about doing this? Hi Tash If it’s not set, leave it out a little longer… and yes smoothies are a good solution for runny yoghurt!

We're especially fond of this springy asparagus and ramp soup, a good template for all your yogurt soups.

But you probably don’t, so, I am sure that unless you have someone with TB living with you, and that you pasteurise all your milk before culturing it, as well as using an unopened jar for your starter, you will be fine! I love it!

I’ve tried that Carm and it didn’t work out… ended up with curdled sour milk! Example if the 100 ml of milk contain 5g of Protein, will it become more after making into yogurt? Whisk together milk and milk powder in a medium saucepan. Just runny. I tried making it with my egg white protein powder (https://www.judeesglutenfree.com/paleo-protein/) plus leftover yogurt from my last batch (maybe too much?)

Comments can take a minute to appear—please be patient! I just mixed 2 capsules with 1 can milk, covered and let sit for approx 12-24 hours (don’t exactly remember)… I live in Tx and since it is hot here I just put it behind my crockpot which was on high and I did not do anything further.

I pour this yogurt-milk mixture into my culturing container and, while stirring, add the rest of the warm milk, then I pop on the lid and place the container into the yogurt maker's pre-warmed water bath. I could not find any egg white powder so the first batch I opted to use arrowroot powder, it didn’t dissolve and ended up as gel chunks in liquid like yoghurt, though the taste of the non gel parts were good (I did use the same amount of culture as you used).

Hi Jules would a jam or candy thermometer which clips onto the side of a pan be okay? We need to keep our yoghurt nice and cosy for 8 hours or so. I’m not sure what happened Wanda – but green is not good. Jx, Hi Jules, Just wanted to share that there is very cool product. Who would have thought an ex “gang banger” gone counselor, photographer, entrepreneur,-baker… would be trying to incubate yogurt in order to perfect his next frosting. West Soy also has a good product but is a little more expensive. these are the instructions I’ve been looking for! Any ideas on what might work, as the yogurt turned out so runny, deliciuos but runny? I must try coconut yoghurt – I have lots of fun making regular cow’s milk yoghurt.

My skin was very smooth. Jx.

After reading your post, I got enthusiast to ask you a few questions. Result – I like the organic soy milk version the best because the taste and texture are yogurty enough and it doesn’t become grainy like coconut milk does after fermentation.

Bulgaricus? HI Anna I’d recommend trying the Tapioca starch that another reader suggested to thicken. Hi Jules Had no idea making your own yoghurt was that easy. I’ve found that adding a little full cream milk powder gives a much nicer, creamier yoghurt and is totally worth the hassle. Leaping from sweet to savory in a single bound, marinating meat and topping grilled vegetables, it more than earns its place as a cooking mainstay, whether you're buying the plain stuff, something fancy, or making it yourself.