Why is my yogurt sour at the top and non-sour at the bottom
I make yogurt with a yogurt maker and the yogurt is nice and thick, but it is very sour at the top only and the rest is almost sweet, like a sweet fresh cheese. Why isn't it sour all over?
This is how I prepare it:
heat 1l (goat or sheep) milk slowly (1h) to 85° Celsius,
keep it at 85° Celsius for 10 minutes,
let it cool slowly to 45° Celsius,
mix well with 50g simple yogurt,
put it in the yogurt maker at 45° Celsius for 12h.
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Sourness depends on:
Temperature. The highest the temperature while fermenting, the sourer it becomes.
Sourness of added yogurt. If you add sour yogurt to the warm milk, the produced yogurt will be sour too.
Why isn't it sour all over?
Maybe your yogurt maker is warming the milk on the top and not much in the bottom and that might explain the difference in sourness. Try wrapping it in a thick, warm blanket (the one that you use in your bed for very cold winter nights) right after mixing the yogurt, in order to keep it evenly warm until it thickens (no machine needed).
Some more tips:
The milk should be 38-43° Celcius when you add the yogurt, NOT higher.
12h might be too much. Try leaving it for about 5 hours or overnight. If it hasn't thickened till then, just leave it in the blanket until it does (that's what have worked for me so far).
There could be a few things that are going on here.
My best guess from what you have said would be the temperature or mixing is a little off.
Let the mixture cool a little more before combining with the yoghurt. Also, do this gradually, adding a small part of the cooled milk to the yoghurt each time, mixing until smooth.
Hopefully, this helps.
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