I've made homemade yogurt in the past with success but it's been a while. Yesterday I decided to make a batch and I seriously failed! I know this is common, but I can't bare to give up on an entire batch without at least trying.
Here are the issues I'm facing:
I realized after the first 3 hours that my ovens "warm" temperature was much higher than I thought - so first 3 hours incubation was about 120 - 140 degrees! I turned the warm setting off and left in the oven overnight in hopes it would incubate properly.
The yogurt thickened somewhat. It's watery with a lot of whey but I can pour that off if I need too. My main concern is it's complete lack of taste. It's not sour at all. It's somewhat like a thick cream. Not sweet either.
So, is it a waste? Is it bad? I've heard of it not souring due to short incubation period or temps too low, but I had the opposite environment and this is my result. Any help would be greatly appreciated!!!