My yogurt didn’t thicken in the allotted time period?
A. Occasionally yogurt may take longer to thicken than specified in the instructions. This can happen for several reasons including possible drafts which might result in a lower temperature where the yogurt is culturing. It is very important that proper temperature is maintained. Proper temperature is 70-77 degrees for the room-temperature/counter-top yogurt varieties (Viili, Matsoni, Filmjölk, Piimä) and 110 degrees for our Greek and Bulgarian yogurts. It is acceptable to let the yogurt culture for longer than indicated by the instructions and even if the temperature was a bit too cool, this will likely resolve the issue. Simply check the yogurt every two hours or so and place it in the fridge once the culturing process is complete.
