Regular yogurt typically takes about 8 hours. Greek yogurt takes about 10 hours and requires straining after fermentation. Longer fermentation will increase thickness and sourness.

Common causes:

• Fermentation time too short
• Low-fat or skim milk
• Weak or insufficient starter culture
• Milk temperature not suitable

Solutions:

• Extend fermentation to 10–12 hours
• Use whole milk
• Use fresh starter (about 5g or 4 tbsp yogurt)
• Chill yogurt before judging thickness

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Possible reasons include inactive starter, incorrect milk temperature, or insufficient fermentation time.

• Use fresh starter culture
• Keep milk below 104°F / 40°C
• Avoid disturbing the machine

Whole milk produces the thickest and creamiest yogurt. Low-fat milk results in thinner yogurt, while plant-based milk may require adjustments.

If using raw milk, boiling and cooling is recommended. Pasteurized milk can be used directly.

Yes, but after several batches, the culture may weaken. For best results, use fresh starter periodically.

This is usually caused by over-fermentation. Reduce fermentation time or chill earlier to control acidity.

• Use whole milk
• Extend fermentation time
• Strain yogurt (Greek style)

Yes, but results vary depending on ingredients. Some plant-based milks may require stabilizers or special starter cultures.