I am a long-time home yogurt maker and apart from the odd misfire, have never had any trouble with it. That is, until I moved from Massachusetts to California. Since I moved here, I have NEVER been able to get my yogurt to set. I’ve tried everything: varying the incubation time, varying the incubation temperature (100, 110 and 112), sterilizing the equipment, not sterilizing the equipment, varying milk fat (I use cow), doing it at different times of the year when ambient temperatures are different, changing the yogurt culture. I haven’t resorted to adding gelatin, because I never needed to before, and I’d like to nail down the problem before adding another step.
The only variable I can think of is geography. Could it have something to do with CA vs. MA wild yeasts? Could it be something in West Coast yogurt cultures?
I’m getting mighty tired of thin smoothies. Any yogurteers out there have any ideas?