Help i put 1l uht milk and just over 5 tablespoons of nayral live cultures yogurt but it is still runny once incubated

When I was a student, I lived on homemade yoghurt (but I think it was actually kefir) for 5 months. Literally: yoghurt and lunch (with orange) and dinner (with apple) plus some muesli. I made two batches a day, all with low fat (semi-skimmed) UHT milk because that was all I had at the time. I didn't even have a yoghurt maker, just a very warm room, and it never failed. I would check that the "natural live cultures yoghurt" you are using is still "live". Or get a starter from someone who is already making good yoghurt.

What milk do people use please

I always use full fat whole milk. Also I put in two heaped tablespoons of Dried milk. Be careful to gently stir do it wisk. Use a thermometer toto reach correct temp of milk if you put your starter in too hot a milk you will kill it and have runny yogurt.

Brand	VonShef
Model Number	2000019
Colour	Silver
Product Dimensions	25.5 x 25.1 x 12 cm; 2.1 kg
Power / Wattage	20.00
Material	Stainless Steel
Auto Shutoff	No
Special Features	Cool_Wall, Digital, Timer
Item Weight	2.1 kg

VonShef

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