This usually happens when you make the yoghurt by over-inoculation. This is probably because the starter yoghurt has not been distributed well enough in the milk. Therefore, when inoculating the milk, it is recommended to distribute the yoghurt you use as starter carefully in the milk, for example by using a whisk. No lumpy residues should form or remain in the mixture.
Articles in this section
- How do I recognise mould on my yoghurt?
- My yoghurt won't set. What am I doing wrong?
- The yoghurt production did not work. What now?
- What ingredients are in your vegan yoghurt culture?
- Why does my homemade yoghurt taste so sour?
- Why is my homemade yoghurt grainy?
- Can I eat the yoghurt at room temperature?
- How much yoghurt can I make from the product?
- In what concentration are the bacteria present in your yoghurt cultures?
- Does the production of yoghurt also work with oat milk?