Naturally fermented yogurt

[Sussan Estela Olaya]

Hi Victoria Ugoji-Philips

Welcome to the Scoolinary community! Thank you for your question.

There are several reasons why your yogurt didn’t ferment properly. Here are some things to consider:

1. Type of probiotic: Not all probiotic tablets contain the right strains for fermenting milk. Some are designed solely for gut health and don’t have the necessary bacteria to produce yogurt (such as Lactobacillus bulgaricus and Streptococcus thermophilus). A capsule with live probiotics specifically designed for fermentation might work better.

2. Bacteria dosage: Tablets are often compressed and may not release enough active bacteria to start the fermentation process. Capsules, on the other hand, usually contain more accessible bacteria.

3. Fermentation temperature: The milk should be kept between 40-45°C (104-113°F) throughout the process. If the temperature is too low, fermentation will be very slow or won’t happen at all.

4. Fermentation time: While 12 hours is typically enough, sometimes the process can take up to 24 hours, depending on the strength of the probiotics and fermentation conditions.

5. Type of milk: Whole milk is preferable, and it should not be ultra-pasteurized (UHT). Ultra-pasteurized milk sometimes lacks the necessary nutrients for bacteria to thrive.

What can you try?

-Use a probiotic capsule instead of a tablet.

-Ensure the milk stays at the proper temperature.

-Use fresh or pasteurized milk instead of UHT.

-Try a commercial yogurt starter instead of general probiotics.

I hope this information helps.

Best regards.

[Victoria Ugoji-Philips]

Thank you very much

[Sussan Estela Olaya]

Hi Victoria Ugoji-Philips

Great! If you have any other questions, I’m here and happy to help.🙌🏻
Best regards.