This is the weirdest thing...
Same starter, same milk, same method.
I was using a yoghurt maker and all of a sudden it just stopped working. At best I'd get sour cream consistency. So, I started using my Instant Pot. Same problem, maybe a bit thicker.
I used to get a yoghurt that was so nice and thick, almost like watery flan, that when strained would get perfectly thick like the thickest greek yoghurt. How can it possibly be now that it's only mildly thick like regular yoghurt? What variables would be wrong? What can I check? Would love anyone's help.
Milk: 2% or 3%, have tried both. Both used to work fine.
Starter: Cultures For Health
I don't add anything else. This culture can be used continuously with some from the previous batch. And I can tell you when it worked, we could go months using the last batch to start the next one never losing quality or consistency.
We add the starter at 41C and leave it chilling in the fridge overnight after incubating.
