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  1. Green Living Australia
  2. Yoghurt Making
  3. Yoghurt FAQs

Yoghurt FAQs

Frequently asked questions about yoghurt.

  • What is Coliform Bacteria?
  • How do I make my yoghurt tangier?
  • How much culture should be in my packet?
  • How should I store my yoghurt culture?
  • How much culture do I use?
  • Help! I have accidentally poured all of my culture into my batch. I now realize that this is enough culture for 100 litres and I was making just one litre. Can I save it?
  • Can I use different containers in the yoghurt maker e.g glass jars; smaller containers (500ml) etc?
  • Can I use low-fat milk to make dairy yoghurt?
  • Can I add whole fruit or fruit pieces to my milk and culture mix before fermentation?
  • How do I sweeten or flavour my yoghurt?
  • What has caused a skin on top of my dairy yoghurt?
  • Why is my yoghurt grainy?
  • How much dairy protein or lactose is in the dairy based cultures?
  • How long will my fresh yoghurt last in the fridge?
  • Why should I heat dairy milk to 90°C?
  • How much power does a Green Living Australia Yoghurt Maker use?
  • My yoghurt has a stringy/slimy consistency. Why is this and how can I fix this?
  • Do I have to store my finished yoghurt in the same container it’s made?
  • What is the liquid on top of my yoghurt, and what should I do?
  • What is the kilojoule content of plain, dairy yoghurt made with Green Living Australia's Yoghurt Culture?
  • What is the kilojoule or calorie content of plain soy yoghurt made with Non-Dairy Yoghurt Culture?
  • There is hard, yellowish crust on my dairy yoghurt, what is it?
  • There are discoloured patches growing on my yoghurt. What is this?
  • My coconut yoghurt is not thickening. What should I do?
  • How to test your dairy and non-dairy yoghurt culture.
  • Why do we send two Sterile Jars?
  • What can I do with my old sterile jars?
  • What is the shelf life of the yoghurt and probiotic cultures?
  • What is the difference between a "Best Before Date" and "Use By Date"?
  • When making non-dairy yoghurt the recipe calls for some sugar to feed the bacteria. What kind of sugar should I be using?
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