Why is my yoghurt not setting?

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by Kelsey

There are a few things that could impact the thickness of your yoghurt. 

If making coconut yoghurt:

  • Make sure you use the right amount of thickener and follow instructions correctly when heating the milk. 
  • Check the fat content of the coconut milk/cream you are using. We suggest at least 17 g of fat per 100 ml or at least 60% coconut solids/extract.
  • Make sure you are heating or fermenting the yoghurt at the right temperature - do not heat past 50°C (122°F) or you may kill the culture.
  • If you didn't add sugar, your yoghurt will not thicken as much and it will require a longer fermentation period.

If making Greek yoghurt:

  • Make sure you are heating and fermenting the yoghurt at the right temperature - do not heat past 50°C (122°F) or you may kill the culture.

Once you put your yoghurt in the fridge, it will continue to thicken.

Homemade yoghurt will never be as firmly set as commercial-grade yoghurt, as they contain additives, stabilisers and gelling agents which Mad Millie yoghurts do not.