5 reasons for our sourness: How to sour sweet yoghurt?

5 reasons for our sourness: How to sour sweet yoghurt?

The reasons for the sourness of homemade yoghurt or factory yoghurt depend on various factors. While some people like sour yoghurt more, others may not be interested in it and prefer the yoghurt they make to have a sweet taste and firm texture. In this article, we discuss the reasons for the sourness of homemade yoghurt so that you can easily prepare your favourite yoghurt at home.

The reasons for our sourness

There are various reasons for sour or sweet yoghurt, some of which can be restored and fixed, and some cannot. In the case of homemade yoghurt, you can avoid this problem by considering why yoghurt turns sour.

But if you like sour yoghurts, you can use these reasons as a solution to sour the yoghurt you make. Also, you can buy different types of yoghurt, such as plain yoghurt, high-fat yoghurt, creamy yoghurt, etc.

1- Sourness is our source

One of the main justifications for the sourness of homemade yoghurt is the use of sour ingredients. If the yoghurt you use to make homemade yoghurt is sour from the beginning, the yoghurt made with it will be sour in the end. So if you want to have sweet yoghurt, draw a line around sour yoghurt for leavening.

The same applies to the sourness of factory yoghurts. The difference in the type of lactic bacteria in yoghurt or different starters can cause a difference in yoghurt’s coagulation or sourness and sweetness. This means some of these starter bacteria produce more acid, making the yoghurt sour.

Some of these bacteria also cause different aromas in yoghurts. Therefore, changing the yoghurt starter can change its taste, texture and aroma. In simpler terms, factories can use yoghurts with lactic acid bacteria to produce more sour yoghurts available in the market, which does not harm the quality or nutritional value of the yoghurt when it turns sour.

2- Being old is our reason

To have sweet yoghurt, use fresh yoghurt as a yoghurt base. In addition to ruining the flavour of homemade yoghurt, old yoghurts can cause curdling, loosening, or runny yoghurt.

3- The large amount is our source

In addition to the fact that the sour cream should not be sour from the beginning, you should also remember that you should not overdo the amount of sour cream. If you add too much yeast to yoghurt, it will turn sour. Depending on the yeast you use, one tablespoon of yoghurt is usually enough for every litre of milk.

Of course, these amounts will differ if you want to use starch, cheese or milk powder for leavening. So consider the amount of cream so your yoghurt tastes sweet.

You can take help from the article on preparing hard yogurt with starch, leavening yoghurt with cheese, and making hard and creamy yoghurt at home.

 4- Warm milk

The milk temperature must be appropriate to prepare yoghurt and then add yeast. Forty-five degrees is the best temperature for fermentation. To recognize the right time to infuse, dip your finger in warm milk for 10 seconds; the heat does not burn your hand. If the milk is hotter than this, the yoghurt you make will be sour.

 5- Storing yoghurt at high temperatures causes yoghurt to be sour

After the yoghurt is set at room temperature and ready, please put it in the refrigerator until it hardens and closes completely. If you keep the yoghurt in a refrigerator with a low temperature, or if there is no flow of cold air due to a lot of food in the refrigerator, the possibility of the yoghurt becoming sour increases.

Also, if you buy sour yoghurt, it has been kept in the greenhouse for a long time. To produce industrial yoghurts, first, they pasteurize the raw milk. Then they raise its temperature to about 45 degrees Celsius and add yoghurt.

In the next step, this yoghurt is placed in a greenhouse with a temperature of about 45 degrees Celsius for 2.5 to 3 hours to coagulate and form a suitable texture. In this case, lactic acid bacteria can cause the yoghurt to be sour.

If the greenhouse temperature is higher than usual or the yoghurt remains in this space for longer, the yoghurt may become sourer. Yoghurts that remain too long in the greenhouse will also face water loss.

On the other hand, the sourness of yoghurt may be due to its improper transportation, distribution and supply process. Or the temperature of the refrigerator where the yoghurt is stored is not suitable. If the yoghurt cooling cycle is interrupted or has problems, even the sweet yoghurt from the beginning will turn sour.

Is your yoghurt harmful to health?

No By the way, sour yoghurts help absorb calcium in the body more than sweet yoghurts. Even in some cities, people are more interested in eating sour yoghurt. For example, people in southern cities prefer sour yoghurt, while those in northern cities like sweet yoghurt more.

How to sour sweet yoghurt?

As we said, some people prefer the taste of sour yoghurt to sweet yoghurt or use sour yoghurt for different purposes. If you have sweet yoghurt and want to change its taste to sour, beat it with a fork until it becomes smooth and separates.

Then put a small piece of Berber, Tufton bread, or any bread made with sourdough into the sweet yoghurt container. Close the lid of the container and let the yoghurt remain at room temperature for 24 to 48 hours. Finally, remove the bread from the dish and stir the yoghurt until it is completely uniform. Your sour yoghurt is ready to use.

What to make with sour yoghurt?

If the yoghurt you made is sour and you don’t like the sour taste of yoghurt, you can use it to make buttermilk, homemade cheese, or curd.

Sour yoghurt can be a suitable ingredient for preparing these dairy products. In addition, you can use sour yoghurt as a base for skin masks. You can mix this yoghurt alone or with other ingredients such as oats and lemon juice, apply it on clean skin, and enjoy the benefits of various masks with yoghurt.


Is your yoghurt a sign of its spoilage?

No. The process of making yoghurt sour may, in some ways, be similar to the process of spoiling yoghurt, but because of the presence of non-pathogenic microorganisms and the use of boiled milk for its preparation, yoghurt does not spoil very quickly. In general, sour yoghurt is not a sign of spoilage.

How many hours does yoghurt last?

This time can vary depending on the yoghurt’s temperature, but the yoghurt should be at room temperature for about 5 to 8 hours. If you are making yoghurt in the winter season, it is better to cover the yoghurt container with a towel and blanket and place it somewhere near a heater or heater. But to prevent the yoghurt from turning sour, immediately transfer it to the refrigerator after closing it so that it cools and hardens.

Leave a Comment