Hi there! Thanks for providing feedback on your yoghurt making, and we'd love to trouble shoot things for you.
Achieving the perfect creamy consistency in Bulgarian yogurt can be a bit tricky, but there are several factors that might be affecting your batches.
Here are some tips to help you improve the texture of your yogurt:
Milk Quality:
Use fresh, high-quality milk. The fat content in the milk contributes to the creaminess of the yogurt, so consider using whole milk for a richer consistency.
Milk Temperature:
Make sure you are heating the milk to the right temperature before adding the starter culture. Generally, heating the milk to around 180°F (82°C) and then cooling it to 110-115°F (43-46°C) before adding the starter culture should work well.
Incubation Temperature:
Maintain a consistent incubation temperature. The ideal temperature for incubating Bulgarian yogurt is around 110-115°F (43-46°C). Use a yogurt maker or a warm environment to keep a stable temperature throughout the incubation period.
Incubation Time:
Experiment with the incubation time. Longer incubation times can sometimes result in a creamier texture. Try increasing the incubation time in small increments until you achieve the desired consistency.
Stirring:
Stir the milk well before incubating to ensure an even distribution of the starter culture. After incubation, gently stir the yogurt to distribute the whey and create a smoother texture.
Straining:
If your yogurt is consistently too thin, consider straining it. Use a cheesecloth or a fine-mesh strainer to remove excess whey and thicken the yogurt. Strain for a few hours to overnight in the refrigerator.
Hygiene:
Ensure all utensils, containers, and equipment are thoroughly cleaned and sanitized. Contaminants can affect the fermentation process.
By experimenting with these factors, you should be able to troubleshoot and adjust your yogurt-making process to achieve the creamy consistency you're looking for. Keep track of any changes you make so that you can replicate successful batches in the future.
Please let us know how things go, and thanks for giving us the opportunity to feedback and help other yoghurt makers on their journey!
Kindest regards,
Freshly Fermented Team
Hello there. I want to make 6 litres of yogurt at once. how much of the starter culture do I need? 6 packets? 1 per litre?
I have just made my first batch and I must have left it too long as it has split. Could you advise on when the yoghurt is considered to have ‘set’? I kept wobbling my tray and it still looked quite liquid. I let the yoghurt ferment for about 9 hours. Even the curd part now is only about as thick as a normal yoghurt. Any advice please?
How does this differ from Greek culture if it contains the same bacteria please?
Different amounts of bacteria give it a different texture.
Can I use lactose free milk with the starter? Thanks
Lactose is the primary food source for the bacteria so people have limited success with lactose-free milk I’m afraid!
No instructions with package or on line .
Hi, instructions can be found here: https://freshlyfermented.co.uk/instructions/bulgarian-yoghurt-starter-instructions/
I tried using goat’s milk, but decided I prefer cow’s milk. Is it OK to use starter containing goat’s milk in future cow’s milk yoghurt batches, or should I start again?
Hi Laura, it’s fine to change milk with the starter. Any animal milk will work fine with these starters. Thanks Lisa
I accidentally mixed my Bulgarian and Greek yoghurt cultures. Is this an issue?
Hi Sandra, all that will happen is that the bacteria will combine and become a mixture. It’s not a problem unless you’re not happy with it like that. It is safe to eat. Thanks Lisa