Plant Milk Would Not Thicken: Causes and Fixes
Why almond, oat and coconut milk stay runny when you culture them, how to fix the next batch, and when to throw it out.
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Yogurt Is Runny or Thin: Causes and Fixes
Runny homemade yogurt usually means the milk was not heated long enough. Here are the fixes, the other causes and how to rescue a thin batch.
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Yogurt Tastes Too Sour: Causes and Fixes
Homemade yogurt that tastes too sour usually incubated too long or too warm. Here is how to get a milder batch and when sourness is a warning sign.
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Condensation Dripping into Jars: Causes and Fixes
Water dripping into yogurt jars comes from warm vapor meeting a cooler lid. Here is how to keep it off the yogurt and when a batch is still fine.
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Batch Overflowed: Causes and Fixes
Milk boiled over, jars spilled, or yogurt rose in the jar? How to tell which overflow you have, how to fix it, and when to toss it.
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Yogurt Separated into Curds and Whey: Causes and Fixes
Why homemade yogurt separates into curds and whey, how to rescue the batch, and the signs that mean it should go in the trash.
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Yogurt Did Not Set: Causes and Fixes
Homemade yogurt still liquid after incubation? Here is what usually went wrong, how to fix it, and when to throw the batch out.
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Does Greek Yogurt Give You Gas? What the Evidence Says
Greek yogurt can cause gas in lactose-sensitive people, but straining and live cultures make it one of the gentler dairy foods.
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Fermentation Time by Culture: 8 to 48 Hours Explained
A sourced reference table of fermentation times by culture, from 4-hour yogurt starters to 24- to 48-hour probiotic and kefir ferments.
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Storage, Shelf Life and Re-culturing: The Complete Reference
How long homemade yogurt keeps, what happens to its live cultures in the fridge and freezer, and how to re-culture a starter.
