Troubleshooting Request Form

Making yogurt is easy. So is making kefir, Skyr, Viili, and all the rest of our wonderful products.

Fermenting is a natural process in which lactic acid bacteria ferments milk to create yogurt. So your yogurt will always naturally set under the right conditions.

Sometimes you might need some help in order to make the perfect yogurt. Especially if this is your first time making yogurt or if you have used a different type of culture before.

Generally, problems with yogurt making come from:

  • using too little culture for your volume of milk (see here for how much culture to use)
  • introducing or incubating at temperature that is too high or too low (it should be max 110°F / 43°C, and it shouldn’t fall under 46°F / 28°C during incubation or it would take much longer for yogurt to set)
  • not giving the incubation enough time to finish (usually, yogurt will set around 6 hrs but that depends on other factors too and sometimes it may take twice as long)

If you feel that you need help troubleshooting your method, simply fill out the form below and we’ll be happy to help.







    Yes, used a yogurt maker machineNo, made it manually







    YesNo


    Let it cool on its ownForce-cooled it with cold water or in another wayDid not wait for it to coolDid not boil or heat up









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