Two weeks ago, I made a two litre batch with my just-received starter.
Best yogurt ever! As I expected from reading, it took about 21 hours or so.
I saved about 1/4 cup in a tiny canning jar and put that in the freezer. I used that as my starter for another batch yesterday (thawed in the fridge for two days).
I expected it to take about six hours or so, but it took close to 20! Not that it’s a big deal, so it takes a little more time. Just curious why.
Is this an effect of freezing the starter?
BTW, I’m using an Instant Pot for the fermentation.
Once again, fabulous yogurt! Very happy with it.
Hello Andy,
The starter in the fridge(freezer) might be a bit contaminated and this increase the time for incubation.
Make sure that you have store it in a closed container at all times.
It also when using an electric maker the time for incubation usually is between 10-16 hours.
The timing of 20 hours is more common for non electric maker, so believe you can increase the temperature with a few degrees.
When taking the ready yogurt from a freezer just place it in the lukewarm milk (boiled and cooled down to lukewarm already)for about 30-45 min, then stir well, then incubate. Please minimize the time the starter(yoghurt) stays opened and not isolated from other products as the airborne bacteria(and those growing on the other products) can contaminated it.