This is one of the most common questions we see from people who are new to yogurt making.
Someone follows the instructions, the yogurt sets properly, the texture looks good, but the flavour is not quite what they expected.
Usually the question goes something like this:
“My yogurt turned out fine, but it doesn’t taste like the yogurt I buy from the supermarket. Did I do something wrong?”
In most cases, the answer is no.
The reality is that homemade yogurt and commercial yogurt are often very different products.
Commercial yogurt is designed to be consistent. A customer buying the same brand today expects it to taste exactly the same as the one they bought last month. To achieve this, manufacturers carefully control the milk, the cultures, and every stage of production.
When we make yogurt at home, things are a little different.
The milk varies. The cultures vary. Even the fermentation conditions in our kitchens vary. As a result, homemade yogurt often develops its own character.
Freshness is one of the biggest differences.
Many of us eat homemade yogurt within a day or two of making it. By comparison, supermarket yogurt may have spent days or weeks travelling through the supply chain before reaching our fridge.
Fresh yogurt often has a brighter flavour and more noticeable aroma than yogurt that has been stored for a long period.
The culture also plays a huge role.
Different cultures produce different flavours. Some create a mild and creamy yogurt, while others produce a more traditional tangy taste.
Many people are surprised when they discover that changing the culture can make as much difference as changing the milk.
Speaking of milk, that is another factor that is often underestimated.
Two cartons of milk may look almost identical on the label, yet they can produce noticeably different yogurts. Protein levels, fat content, processing methods, animal diet, and seasonal variation all influence the final result.
One thing that is often misunderstood is lactose.
People sometimes assume yogurt is easier to digest simply because all of the lactose disappears during fermentation. In reality, yogurt still contains lactose. Research suggests that one reason many people tolerate yogurt better than milk is that live yogurt cultures produce enzymes that help digest lactose in the intestine.
This is why live yogurt and heat-treated yogurt are not exactly the same.
Most refrigerated yogurts still contain live cultures. However, some fermented dairy products are heated after fermentation to extend shelf life. This additional heat treatment kills the yogurt bacteria. The product still contains the nutrients associated with yogurt, but the cultures are no longer alive.
Homemade yogurt is usually consumed with the cultures still active, which is one reason many people feel it tastes fresher and more complex.
Perhaps the most important thing to remember is that there is no single “correct” yogurt flavour.
Around the world there are countless styles of fermented dairy products. Some are mild. Some are tangy. Some are thick enough to stand a spoon upright, while others are almost drinkable.
Homemade yogurt is part of that tradition.
So if your yogurt doesn’t taste exactly like the one from the supermarket, that doesn’t necessarily mean there is a problem. It may simply mean you have made a genuine fermented food with its own unique character.
What differences have you noticed between homemade and store-bought yogurt? Have you found a particular culture or milk that gives you the flavour you prefer?
References
- Lee, W.J. & Lucey, J.A. (2010). Formation and Physical Properties of Yogurt.
- Tamime, A.Y. & Robinson, R.K. Yogurt: Science and Technology .
- Hutkins, R. Microbiology and Technology of Fermented Foods .
- European Food Safety Authority (EFSA). Scientific Opinion on Live Yogurt Cultures and Improved Lactose Digestion.
- Savaiano, D.A. Research on yogurt cultures and lactose digestion.
- Codex Alimentarius. Standard for Fermented Milks (CXS 243-2003).