Hi, my first attempt at yoghurt making with the Bulgarian starter - it’s been in the yoghurt maker for 8 hours and looks separated and somewhat curdled. Will this thicken if I leave it the full 24hrs?
I used semi-skimmed milk too - was this a mistake?
Hi Adef,
The semi -skimmed milk cannot provide enough fat in most cases.
The bacterial cultures work as they eat the lactose in the milk and the side product lactic acid thicken the fats in the milk(explained simply). If the milk does not have enough fat or lactose the lactic acid will be not enough for thickening the fats or/and the fats will be not enough to thicken.
Please check the other articles here or check out the YouTube videos for more info.
Please always use whole milk for best results as per the directions.