Yogurt

Make yogurt that sets, every time.

Start with the starter amount, cross-check the milk ratio, then troubleshoot any set or sourness problem before the next batch. Each tool points to the next one.

tools
3
guides
8
always
FREE
Choose a calculator Browse the guides
Plain homemade yogurt served beside small jars of set yogurt

The workflow

Pick the cultured-dairy problem you need to solve now

Most people land here for one of two reasons: a first batch they do not want to ruin, or a failed batch they are trying to explain without burning another litre of milk.

01

Size the starter

Match starter type and amount to milk volume before you heat anything.

02

Cross-check milk ratio

Sanity-check the starter against the milk you actually have, especially when scaling up.

03

More calculators

Troubleshoot

Common yogurt problems these tools solve

  • Runny set

    Recheck starter amount and temperature in the starter calculator before changing milk.

  • Too sour

    Usually too long or too warm. Pull earlier next time once the set is there.

  • Lumpy or grainy

    Often overheated milk, too much starter, or over-incubation. Slow the process down.

  • Separated whey

    Usually the culture ran too long or too hot. Chill sooner and strain only after the batch is cold.

  • Weak after reuse

    Direct-set sachets drift after 2–3 recultures. Reset with a fresh packet.

  • Greek too thin

    Let the yogurt set first and chill it fully before straining. Strain warm and you lose control.

Learn

Yogurt guides

After the batch

Use the hub in this order

  1. 1

    First: size the starter with the yogurt starter calculator.

  2. 2

    Second: cross-check the milk ratio if you are scaling to a bigger batch.

  3. 3

    Finally: log the batch so the next one gets easier instead of more mysterious.

FAQ

Common yogurt questions

How much yogurt starter do I need per litre of milk?
Typically 1–2 tablespoons (15–30g) of active yogurt per litre of milk. More starter doesn't mean thicker yogurt — temperature and time matter more. Our calculator adjusts for culture type.
Can I use store-bought yogurt as starter?
Yes, if it lists live cultures and keeps the ingredient list simple. Plain yogurt without gums, starches, or heavy thickeners is usually the safest choice for reculturing.
Why didn't my yogurt set?
The usual culprits are weak starter, missing the heat-and-cool milk prep, incubating too cool, or cutting the incubation short. Most failures are temperature problems before they are ratio problems.

From our shop

Ads.txt