Helpful hints
10
1.
Several factors can influence the incubation process: the temperature of the milk and starter mixture,
ambient temperature, quality of the milk used, etc.
The ideal temperature for yogurt incubation is 42–44°C (108°–112°F)*, and the room temperature
should be around 21–25°C (70–78°F). The milk should be obviously as fresh as possible, and it must
be sterilized unless you are using Yogourmet skim milk powder or UHT shelf stable milk. If you meet
all of these conditions, and follow directions, after the recommended incubation period you’ll have
produced a batch of yogurt.
If, however, after the normal incubation period the yogurt does not have the desired consistency,
the following should be checked:
a) Quality of the milk
The milk used for yogurt making, even milk powder, must be as fresh as possible. Never use milk
after the “best before” date on the milk container.
b) Mixing the milk and starter when the milk is too hot
Too high a temperature that is, more than 50°C (122°F) destroys the starter. Carefully check milk
temperature with the Yogourmet thermometer (3/4 of the stem into the liquid) before adding
the starter.
c) Incubation temperature is too high
This may happen when the ambient room temperature is abnormally high (above 32°C or 90°F).
d) Incubation temperature is too low
This may happen if the milk temperature is too low at the time the starter is added to the milk,
or if the room temperature is too low. To remedy the situation, simply allow the yogurt to
incubate longer until the desired consistency is obtained.
* For yogurt starter with probiotics refer
to the package.
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