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?