I've tried to make yougurt but I've got soured milk - what went wrong?

I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and adding culture. I've used incubator for 4 h (as indicated on culture pack).

I've got a rather sour cream at the bottom and the rest was soured milk. While I don't mind it and I haven't drank it in ages that wasn't what I was looking for.

Best Answer

Either you failed to adequately pasteurize the milk, or your culture was bad, or some unclean / unsanitized (some would say sterilized, I know better) utensil was involved on the cooling/inoculating side of the pasteurization step.

4 hours is a remarkably short incubation time - were you aiming for a "liquid/drinkable" yogurt? For a set yogurt 8-12 hours is typical and my process at this point is 24 hours at a somewhat lower temperature (95-100F) as I like the result better than the warmer/shorter incubation.

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Can you make yogurt out of spoiled milk?

Make yogurt.The best and most cost-efficient way to use up sour milk or milk gone bad (with good bacteria) is to make yogurt out of it. Yogurt has many benefits and is easy to make too.

What happens if you ferment yogurt too long?

Also, the longer you let a yogurt culture, the more tart it will be. But if you let it ferment too long, the yogurt will begin to separate into curds (solids) and whey (liquid).

How do I know if my homemade yogurt is bad?

It can smell sour, but should not be pungent (strong or sharp). If it smells rancid, foul, spoiled, strongly acidic, rotten, or off-putting, something other than yogurt bacteria has cultured and it should be thrown out. Taste: Yogurt should taste pleasant.

Is yogurt made with sour milk?

Soured milk is produced by uncontrolled milk fermentation using naturally-occurring bacteria. Yoghurt is produced by controlled milk fermentation of milk by lactic acid bacteria.

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