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Either you failed to adequately pasteurize the milk, or your culture was bad, or some unclean / unsanitized (some would say sterilized, I know better) utensil was involved on the cooling/inoculating side of the pasteurization step. 4 hours is a remarkably short incubation time - were you aiming for a "liquid/drinkable" yogurt? For a set yogurt 8-12 hours is ...



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