Why is my crockpot yogurt so liquidy?

[SollysMom]

I've been making yogurt in my crockpot for at least a few months now. (1/2 gallon of whole milk on low for 2.5hours, unplug and let sit for 3hours, add 1/2 cup starter yogurt and wrap in towel for 8+ hours.) Lately, it's been quite liquidy. I read somewhere that after a while you can't use your own yogurt as a starter and you need to use a store-bought yogurt, so I did that with my last batch and it helped quite a bit; it was much thicker, like how I remember when I first started making it (still thinner than store-bought full-fat yogurt though). Anyway, I saved the last 1/2 cup from that batch to make my current batch and it's super-thin again. I didn't expect that to happen for at least a few more batches. It doesn't seem very cost-effective to me to have to alternate every time between store-bought and home-made, although I suppose it's still better than buying it all the time. I know I can strain it a bit to make it thicker, but still not as cost-effective. I mostly use it in smoothies so I guess it's not THAT big of a deal, but I'd still like to troubleshoot if possible. TIA for any replies

[Casha'sMommy]

I'm just starting to think about making yogurt in my crock pot and thought I'd pop in to see what troubles you were having.

[cristeen]

There a few things that can get you a thicker yogurt. Maintaining proper temp is the big one, and the one that it sounds like is the biggest problrm for you. I know there is no way my yogurt could maintain 100F for even an hour if all the help i was giving it was a towel. Unless the ambient temp of your house is high 90s, this is probably your biggest culprit.

Some things that will give you a thicker product:
ferment longer - i always do 24 hours
use a higher fat milk - I use half and half
increase protein content (add dry milk powder)

but maintaining proper temp is the most important first step.

[Llyra]

I agree that the temp may not be consistently within the necessary range. You can also try a longer ferment-- I am another one who does a full 24 hours, or at least 19 or 20. And yeah, I use store yogurt as a starter-- one cup for every two quarts of milk. It still works out as much cheaper for me, mostly because I get my milk so cheap. I've never had any luck culturing back my own yogurt, even just for one batch.

[aprons_and_acorns]

My yogurt thickened up quite a bit when I went from a ~5 hour ferment to an overnight ferment.

[Nicole730]

Hope you don't mind, ours is liquidy too and I have a few questions.

When you say you do a longer ferment, is that the last stage? Does it need to be any warmer than just a towel wrapped around?

Would there be any benefit to adding in a higher proportion of yogurt to start? What about powdered probiotics?

[cristeen]

Originally Posted by Nicole730

When you say you do a longer ferment, is that the last stage? Does it need to be any warmer than just a towel wrapped around?

the ferment is the period after you stir in the starter and before you chill. And yes, you really do need more than just wrapping it in a towel. When i do crockpot yogurt, i fill the crock w water and put a jar of milk in there w the machine set to warm (not low). But usually i set a glass jar on a heating pad set to low and wrap it in a towel. The milk needs to maintain approx 100f for the entire fermentation process.

As for reusing starter, i always use some from the previous batch - right up until i forget to save some, i lose it in the back of the fridge, etc. Then i just buy a single serve cup of plain yogurt to use for the next batch. But i've had it going for months at a time, making yogurt weekly.

and as for how much, i tend to use about 1/2 - 1c to half a gallon of milk.

[LauraLoo]

Originally Posted by cristeen

But usually i set a glass jar on a heating pad set to low and wrap it in a towel.

Okay -- I'm sure I should be able to figure this out, but do you wrap the jar in a towel and place on the heating pad -- or place the jar on the heating pad and wrap the whole thing in a towel. ( hoping this isn't a silly question......)
Could I do a couple of quart mason jars at the same time this way? I'm wondering if the jars are too tall, if that makes sense.

[Chicky2]

Originally Posted by LauraLoo

Okay -- I'm sure I should be able to figure this out, but do you wrap the jar in a towel and place on the heating pad -- or place the jar on the heating pad and wrap the whole thing in a towel. ( hoping this isn't a silly question......)
Could I do a couple of quart mason jars at the same time this way? I'm wondering if the jars are too tall, if that makes sense.

Just set it on the heating pad and wrap the jar. And yes, you can use more than one jar at a time.

[LauraLoo]

Thanks, Chicky!