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.