Yoghurt making is fun and easy but will take 2 or 3 batches before you are confident and comfortable with the whole yoghurt making process. Here are some trouble shooting tips and things to remember when making yoghurt:
Does the weather have an impact on the incubation?
If the weather was very cold when setting, remember to heat up your incubation area, you can even make sure half way through the process that your incubation area is warm and on temperature.
Can I transport my yoghurt while setting?
Yoghurt shaking in a car is not an ideal situation for it to “set”. Try to keep it in one position while setting.
My yoghurt has not set. What can I do now?
If your yoghurt has not set, IT IS OK! The milk mixture still contains LIVE cultures so don’t throw the batch away, you can still have lovely yoghurt! Here’s how:
1) Pour the mixture in the stovetop pot again
2) Take the temperature up to "culturing temperature" which is between 43°C - 45°C (If the temperature goes higher than this, you will kill off the bacteria and then the batch has been lost.)
3) Sterilise the yoghurt container again. Pour the cultured milk mixture into the container and incubate your batch for another 8 to 12 hours.
How long does the yoghurt stay well for when preserving it with Natamycin?