Can you incubate yogurt too long

Unless there is mold growth or other signs of spoilage it is safe to consume over fermented yogurt. As the yogurt incubates the pH of the yogurt continues to drop making the yogurt more and more sour.

It is an affiliate link so if you make a purchase I will get a small commision. That said this is a great book which includes indepth explanations to make a wide variety of milk and non-milk fermented yogurts and cheese. This is an interesting question which requires a broader answer than X number of hours is okay but once you get to Y number of hours it is ruined. Yogurt is produced by a living active culture of various bacterial species mostly made up of lactic acid bacteria.

They consume the lactose in the milk as food and produce lactic acid. After 48 hours the yogurt will be too tart to eat plain. The longer the yogurt incubates the less lactose is left in the milk and more lactic acid which makes the yogurt increasingly sour. After 48 hours it will be difficult to keep the yogurt from separating due to the low pH.

Depending on the purpose of the yogurt the ideal incubation time will vary. This yogurt is great for fruit toppings, smoothies or just to eat with a spoon. The lactic acid bacteria has had a chance to lower the pH to below 4. Most of the liquid in the milk remains associated with the protein so has a soft creamy consistency. Yogurt made for a lower lactose content needs to be incubated for a longer period of time. This allows the lactic acid bacteria to consume more of the lactose in the milk making it easier to digest for those who are lactose intolerant.

The resulting yogurt will be less sweet and quite sour as there will be less sugar and more lactic acid in the yogurt. The longer the milk is incubated the less lactose and more lactic acid. Lactic acid bacteria are acidophilic which means they grow best in acidic environments.

This makes them very tolerant to the low pH conditions of long incubated milk. As the milk continues to acidify the proteins begin to disassociate with whey in the milk, a process called Syneresis. This causes it to separate into curds and whey. By draining this whey off the yogurt becomes thicker, more like cheese which will last longer in unrefrigerated conditions. And this is a very effective incubator left too long the more assertive and tart flavor!

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