Fermentation Support Forum

I started yoghurt making using the traditional finger method mentioned in all Middle-eastern books: dip your finger in and if it can stay 15 seconds before starting to burn it's ready, then keeping it somewhere warm for 8-10 hours. I had mixed success with this, failing about 40% of the time because it was very watery.

Upon buying a thermometer, I mix in the culture at 49 degrees C (120 F). This is far cooler than the finger method, which my thermometer reads as around 60+ degrees C (140+ F). But I get great results each time.

Do you use a thermometer or the finger method for making yoghurt?

That finger method sounds hot to me too. I use my finger temp if I am making yoghurt regularly but it's not so hot that my finger would burn if I left it in, or a thermometer if I haven't made it in a while.

Raw or pasteurised will make a difference too, and whether you heat high and cool down, or just bring it up to warm from cold.

Sticking your finger in contaminates the milk and introduces the bacteria which were on your finger, possibly harmful ones, into the yoghurt. I try and keep it as sterile as possible, I even use H2O2/white vinegar on the thermometer probe.