Troubleshooting
Whey Separation: Is It Normal?
When it’s harmless, when it signals over-fermentation, and how to reduce it.
Grainy or Lumpy Texture: What Went Wrong
Common reasons for curdling, overheating, or rough handling – and how to prevent it.
Too Sour Yogurt: How to Dial It Back
How time and heat affect tang, plus simple adjustments for a milder flavor.
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Runny Yogurt: Top Causes (and Fixes)
Temperature drift, weak starter, and milk issues – what to change on your next batch.
Slimy or “Ropy” Yogurt: Is It Safe?
What causes ropiness, how to tell if it’s contamination, and when to discard.
Kefir Not Fermenting: How to Wake Up the Grains
Troubleshooting slow grains with ratio, temperature, and «rest» strategies.
Mold vs Yeast: What’s Safe and What’s Not
Quick visual/smell cues, when to throw it out, and best practices to avoid repeats.
Kefir Too Yeasty or Too Fizzy: How to Balance It
How to adjust fermentation time, sugar, and second ferment for cleaner flavor.
