Troubleshooting

Why almond, oat and coconut milk stay runny when you culture them, how to fix the next batch, and when to throw it out.

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.

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.

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.

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.

Why homemade yogurt separates into curds and whey, how to rescue the batch, and the signs that mean it should go in the trash.

Homemade yogurt still liquid after incubation? Here is what usually went wrong, how to fix it, and when to throw the batch out.

Six recipes using whey from yogurt: pancakes, bread, oats, smoothies, grains and chicken brine, plus fermenting, ricotta and storage facts.

Whey from yogurt is acid whey: water, lactose, minerals and a little protein. Why it separates, whether to stir it in, its nutrition and storage.

Why an heirloom yogurt starter gets weaker batch after batch, and how to revive it, restart it and keep it strong.