I make yogurt with a yogurt maker and the yogurt is nice and thick, but it is very sour at the top only and the rest is almost sweet, like a sweet fresh cheese. Why isn't it sour all over?
This is how I prepare it:
- heat 1l (goat or sheep) milk slowly (1h) to 85° Celsius,
- keep it at 85° Celsius for 10 minutes,
- let it cool slowly to 45° Celsius,
- mix well with 50g simple yogurt,
- put it in the yogurt maker at 45° Celsius for 12h.