While culturing my yogurt, it separated into curds and whey (solid on top, liquid on bottom)?
A. If the yogurt separates into curds and whey, it is generally a sign that the culture has died. The most common reason for this is excessive heat. Please be sure the area in which you are culturing your yogurt is 70-77 degrees for the room-temperature/counter-top yogurts (Viili, Matsoni, Filmjölk, Piimä) or 110 degrees for our Greek and Bulgarian varieties of yogurt. An alternative reason a culture may have died is cross-contamination. Be sure all containers, utensils, etc. are thoroughly cleaned and rinsed (soap is detrimental to live cultures) prior to making yogurt. If this happens during your attempt to make yogurt from the dehydrated starter culture, the next step is to use a portion of the second half of the dehydrated starter culture in your packet to make a new batch of yogurt. We recommend just using 1/4 t. of the dehydrated culture with 1/4 cup of milk for this second attempt. If your attempt is successful, you will still have a small amount of dehydrated starter culture to
