2、? Why the yogurt I made is very thin and thick.

3. Why is my yogurt a little thin?

4. Yogurt is not particularly sour.

1. Yogurt is too thin for the following reasons: Yogurt and starter did not wait until normal temperature after being taken out of the refrigerator. Too low temperature will lead to water vapor phenomenon in the later stage of yogurt production, which will lead to too thin yogurt.

2. The proportion of starter and yogurt powder is not appropriate. Domestic yogurt starter can only make one kilogram of yogurt per 1 g starter, and too much fresh milk may affect the production effect.

3. Improper proportion of starter and fresh milk, too short or too long production time and poor quality of fresh milk will all affect the production effect of yogurt.

4. Fresh milk has not been sterilized by heating, and there are too many miscellaneous bacteria, which is not conducive to the growth and reproduction of lactic acid bacteria, resulting in the situation that yogurt is too dilute during fermentation.