I’m on a SIBO diet which allows only yogurt that’s been fermented for 24 hours or more. I read plenty of articles about how to make this (and I’ve made standard 8-10 hour yogurt before). They all say it should smell sweet and fresh. Well mine turned out with quite a strong somewhat cheesy smell and a lot of whey separation.
I used lactose-free milk and powdered cultures (and the cultures were quite old), so I thought one of these two things must have spoiled it. I threw it out and got new cultures as well as standard 3.3% A2 milk. I left it only for 14 hours this time and… same.
Is this how it’s meant to be, or otherwise is it safe to eat? It doesn’t smell rotten and there’s no mold, but quite sour.
I sterilized all pots and utensils in boiling water, I used a thermometer for precise temperature reading and I used a yogurt pot that kept it at 42°C the whole time, so I know that’s not the problem.
Perhaps the amount of bacteria was too much for this long period of time and it ran out of lactose to feed on? I used the appropriate amount that the packaging stated for 8 hour fermentation period.
Here’s a photo of the second attempt at 14 hours (the bubbles on the surface are from the whey liquid on top, and it probably looks more yellowish than it actually is due to the lighting):