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, thermophilic yogurts will set around the 6-8 hrs mark and mesophilic yogurts will set around the 12-14 hrs mark, but that ultimately depends on variety of factors so the process can sometimes take much longer)

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

The form below is designated for help with milk products. For problems with making Sourdough, contact us instead, as there are different steps involved in troubleshooting that.

We ask you to give us your consent for contacting you in order to be able to reply to your inquiry. If you, prefer you can also email us instead.