Yog it! help & troubleshooting
Find the right method for plain yogurt, Greek-style yogurt and kefir, plus quick help if your result is too runny, too sour or seems unusual.
Milk choice
For consistent results, the key factors are fat content, heating and how well the milk maintains its structure.
The most reliable base for mild, creamy and firm-set yogurt.
Use straight from the carton and only bring it to starter temperature: 40-43 °C for plain/Greek yogurt or 30-32 °C for kefir.
Creamy, firm and especially reliable because UHT milk has already been ultra-heat-treated.
Works well if you heat it first and then cool it precisely to starter temperature.
Heat to about 100 °C, then cool to 40-43 °C for plain/Greek yogurt or 30-32 °C for kefir.
Reliable when the milk is heated properly and cooled to the target temperature before the starter is stirred in.
Can work, but often gives less body than whole milk.
Handle it according to the milk type: bring UHT milk only to starter temperature; heat fresh milk to about 100 °C first, then cool it down.
Often turns out thinner or less creamy. If the yogurt does not set, switch to UHT whole milk 3.5%.
Possible, but taste and texture can vary more.
Handle it according to the type: bring lactose-free UHT milk directly to starter temperature; heat fresh lactose-free milk to about 100 °C first.
It may taste sweeter and turn out a little softer. Chill it thoroughly after incubation.
Quick help
Choose a symptom. You’ll only see the matching cause, immediate fix and tip for next time.
Most often, starter amount, temperature, milk or time are not quite aligned.
Milk was too hot when the starter was stirred in, too little starter was used, the dosage was off, the incubation was too short or the milk was unsuitable.
If the batch smells clean and pleasantly tangy, incubate it for another 1–2 hours. Discard it if you see mold, bubbling or notice an unpleasant smell.
Use UHT whole milk with 3.5% fat, measure the starter proportionally, stir very thoroughly and maintain the target temperature precisely.
Thin yogurt is often a texture issue, not a safety issue.
Low-fat milk, too short an incubation, too low a temperature or milk that was not heated enough.
Let it chill in the fridge for several hours. Alternatively, use it as drinking yogurt or a smoothie base.
Use UHT whole milk, bring the milk to a boil and only stir in the starter once it has reached the target temperature.
A small yellowish layer is normal. A large amount of whey usually means the batch was incubated under poor conditions.
Usually the batch incubated too long or too warm. Whey can also separate during transport or after being shaken.
Stir in or pour off small amounts. Discard the batch if there is an unusual smell, mold or strong gas buildup.
Incubate for less time and place it in the fridge as soon as it has set.
Acidity increases with time, temperature and the activity of the culture.
Too long an incubation, too high a temperature or too much starter.
If the appearance and smell are normal, balance the flavour with fruit, honey or cereal.
Stop earlier and chill immediately. The longer Yog it! runs, the tangier the result becomes.
If the batch smells rotten, yeasty, sharp or moldy, please do not taste it.
Contamination, unclean utensils, old milk, wrong temperature or unwanted microbes from the environment.
Clean jars and lids thoroughly, use fresh milk and work with clean utensils.
A little bubbling can be normal with kefir because the culture also contains yeast.
A little bubbling is normal. Strong gas buildup, mold or a rotten smell are not.
Do not seal the jars airtight during incubation. Place them in Yog it! uncovered or with the lids resting loosely on top.
Maintain 30–32 °C, do not incubate for too long and chill immediately afterwards.
Preparation
Plain yogurt, Greek yogurt and kefir require different methods. The basic process stays the same: heat, cool, measure, incubate and chill.
Which milk works?The standard batch for a mild, creamy result.
Follow the same temperature steps as for plain yogurt; straining after chilling creates a thicker texture.
Kefir ferments at a lower temperature and may show slight activity because of the culture.
Dose starter correctly
Choose the number of jars. One packet is enough for 6 jars - exactly how many fit in Yog it!
You can use finished yogurt or kefir as a starter for the next batch. However, this requires clean handling, the right amount, suitable temperatures and a good sense of whether the culture is still active and stable. Yog it! starters are direct-set cultures designed to be used fresh and accurately measured for each batch. This makes the result more predictable. Using one batch to start the next is therefore possible, but it is not our recommended method.
No. For smaller quantities, the starter must be dosed proportionally. One whole packet is intended for a full batch.
No. Leave the jars uncovered or rest the lids loosely on top so that air can escape. Kefir in particular should not be incubated in an airtight container.
Yes. Jars and lids are dishwasher-safe. Before preparation, they should be clean and dry.
No. For the safest result, first make plain yogurt or kefir, then sweeten or flavour it afterwards. Additions can affect texture, acidity and shelf life.
The texture stabilizes as the yogurt chills. Refrigerate it immediately after incubation and wait several hours before eating it.
Homemade yogurt should be stored in the fridge and eaten within a few days. Unlike industrially produced yogurt, it does not have a tested shelf life and depends heavily on clean handling, the milk used, temperature and refrigeration. With the EcoSeal Pro, you can vacuum-seal the yogurt directly in the jar. This reduces contact with air and can help keep it fresh for longer. Always discard yogurt if you notice mold, an unusual smell, bubbling or significant changes in appearance or texture.
