Yogurt is done when it achieves a thick, firm consistency, similar to custard, and begins to separate slightly from the edges of the container. Here's how to tell for sure:
Key Indicators of Doneness:
- Time: Begin checking your yogurt around 5-6 hours after starting the incubation process. If you're incubating overnight, check it first thing in the morning.
- Consistency: The most reliable indicator is the texture. The yogurt should be thick and firm, like a set custard. It shouldn't be runny or watery.
- Appearance: Look for a slight separation between the yogurt and the sides of your container. This is whey, a clear liquid, and is a normal byproduct of fermentation. A small amount is fine; excessive whey might indicate over-fermentation.
- Tanginess: While not a visual cue, the tanginess of the yogurt will increase with incubation time. Taste a small amount (using a clean spoon!) to gauge its progress. Stop incubation when it reaches your desired level of tartness.
Troubleshooting:
- Still too thin? If your yogurt is not thick after 6 hours, continue incubating it in 30-minute increments, checking each time.
- Over-fermented (too tangy and/or excessive whey)? While still safe to eat, over-fermented yogurt can be very tart. You can mix it with fruit or honey to offset the tanginess. Next time, reduce the incubation time.
In Summary:
The key to knowing when yogurt is done is observing its texture and appearance. Aim for a thick, custard-like consistency with slight separation from the container's edges. Check it periodically, starting around 5-6 hours, and adjust the incubation time based on your desired level of tanginess.
