Mesophilic: How to fix thin yogurt?
Dec 26 | Written By Sabrina Huizar
It’s time for a refresher on this topic! Lots of you are struggling with your yogurts right now, which makes sense since we’re entering the cooler portion of the year, so we want to make sure y’all understand how to better resolve weird yogurt problems. Next week, I’ll be sharing the thermophilic version of this article again!
Thin yogurt is the pits. I’ve been there. There are many reasons why homemade yogurt ends up thin. On the flip side there are many things you can do about it without adding additional “stuff”. Before I dive in and go on a tangent let’s begin with the two main types of yogurt. Thermophilic and mesophilic. In this post we will mainly talk about the mesophilic yogurt process. Make sure to come back and check out our next troubleshooting guide that will focus on thermophilic yogurt.
Mesophilic cultures ferment at room temperature. Around 70-78 degrees F. Mesophilic yogurts will almost always be on the thinner side. Think the consistency of jelly. However if you find that the consistency isn't even that there may be issues with your culturing process.
Reasons why mesophilic yogurt is thinner than it should be:
The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny.
The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny. Very high temperatures will kill the beneficial bacteria in the yogurt.
Not enough yogurt starter culture. Self explanatory.
Too much starter culture will also cause the yogurt to ferment too fast and the yogurt will not set.
Try to keep the temperature between 70-78 degrees Fahrenheit and keep your ratios consistent. The rule of thumb is 1 TBS of starter culture to 1 cup of milk. Even if your starter culture is runny, you still use that. However, it’s a guideline and you can and should experiment with what will work for you. Every starter culture is unique and is not a “one size fits all”.
Allie note: please make sure you’ve saved 2 backup cultures in your freezer before you experiment.
Like I mentioned before, mesophilic yogurt is thin. Here are a few ways you can thicken your yogurt.
Strain out whey until desired consistency. You can do this with a yogurt strainer, nut bag, or line a plastic strainer with coffee filters, pour in the yogurt, place over a bowl, and set in the fridge for a few hours. (You can use the drained whey for smoothies!)
Add powdered milk/unflavored gelatin/pectin/tapioca starch to your mixture and ferment like usual. (Not my favorite way to thicken yogurt)
Increase the fat content by either adding 1/2 & 1/2 or heavy cream. Allie note: in my experience, a meso will be able to stand on its side without wobbling much if cultures in half & half or cream. For my lifestyle this is the most efficient method of thickening, where I add a few splashes of one of those and it sets like a thermo.
Use whole fat milk.
Denature the proteins in the milk by heating to 180 degrees Fahrenheit and then cooling back to room temperature. Then add your cultures and ferment as usual. There is no need to keep consistent heat as its a mesophilic culture. Just be sure to bring the temperature all the way back down to 70-78 degrees before adding your yogurt cultures. You don't want to kill them.
These are just some of my ways. How do you thicken up runny yogurt? Leave a comment below!
Stay tuned—and stay cultured.
—Sabrina
Our Filmjölk Mesophilic Culture produces the beloved Swedish fermented milk known simply as filmjölk. This traditional Scandinavian cultured dairy is cherished for its smooth texture, refreshing tang, and deeply satisfying flavor that has made it a staple in Swedish kitchens for generations.
Cultured at room temperature, filmjölk develops a velvety, almost custard-like consistency that pours smoothly while still feeling rich and creamy. Its flavor is pleasantly tangy with subtle cheese-like notes and a beautifully rounded finish that keeps you coming back for another spoonful.
Filmjölk is wonderfully versatile. Enjoy it plain, pour it over granola, mix it with fresh berries, or blend it into smoothies for a refreshing cultured breakfast. Its smooth body and bright flavor make it a favorite among cultured dairy enthusiasts.
Simple, traditional, and incredibly satisfying, filmjölk is a timeless Scandinavian cultured milk that quickly becomes a household favorite.
Expect:
• Smooth, custard-like Scandinavian cultured milk
• Bright tang with subtle cheese-like notes
• Velvety texture that pours easily
• Easy room-temperature (mesophilic) fermentation
• A refreshing and balanced finish
• Delicious with berries, granola, or in smoothies
Creamy, tangy, and wonderfully refreshing, filmjölk is a Scandinavian classic that cultured dairy lovers often fall in love with instantly.
Our Bollnäsfil Mesophilic Yogurt Culture produces a beautifully smooth Scandinavian cultured milk with a bright, refreshing flavor. Originating from the town of Bollnäs in Sweden, this traditional fil style yogurt is known for its delicate balance of gentle sweetness and lively tartness.
Unlike thermophilic yogurts, Bollnäsfil cultures at room temperature, making it simple and convenient to prepare. The finished yogurt is silky and spoonable with a light, creamy body that feels refreshing rather than heavy. Its naturally balanced flavor makes it incredibly versatile and easy to enjoy.
Add fresh fruit and the flavor truly comes alive, creating a bowl that is bright, tangy, and a little playful.
Simple, lively, and wonderfully refreshing, Bollnäsfil brings a beloved Scandinavian cultured milk tradition straight into your kitchen.
Expect:
• Smooth, creamy Scandinavian-style fil
• Balanced sweetness and pleasant tartness
• Light, refreshing texture
• Easy room-temperature (mesophilic) fermentation
• Delicious with fruit, berries, or honey
Bright, tangy, and delightfully refreshing, Bollnäsfil makes breakfast feel a little more exciting and a lot more delicious.
Amasi, also known as Amasai, is a traditional fermented milk drink with deep cultural roots and a beautifully simple process. Comparable to milk kefir in texture and versatility, Amasi cultures into a smooth, drinkable yogurt with a naturally mild tang and refreshing finish.
This culture produces a liquid yogurt-like consistency that is silky and lightly thickened, making it perfect for sipping, pouring over fruit, blending into smoothies, or using in savory dishes. The flavor is gently tart rather than sharp, with a clean cultured note that develops more character over time.
Amasi is widely appreciated for its probiotic richness and digestive support. As a living culture, it introduces beneficial bacteria that help create a gut-friendly, nourishing fermented milk beverage you can enjoy daily.
This is a mesophilic culture, meaning it ferments at room temperature without the need for specialized equipment. Simply stir into milk, allow it to culture, and enjoy fresh Amasi in hours.
With proper care, it can be re-cultured from batch to batch. Just reserve a portion from each finished batch to inoculate the next and maintain your culture long term.
Expect:
• Smooth, drinkable texture
• Mildly tangy, clean flavor
• Room-temperature culturing
• Probiotic-rich fermentation
• Reliable re-culturing with proper care
Traditional, nourishing, and beautifully uncomplicated, Amasi is a wonderful everyday cultured milk for those who appreciate gentle tang and time-honored fermentation.