John Myers
I made yogurt myself. I get the milk from the farm shop and boil it. Working material is carefully brewed with boiling water. Nevertheless, a red coating can be found in some portions after one or two days. Is that mold and if so, is it toxic?
It is not possible to tell from afar whether it is mold. At least the red color shows that undesirable bacterial cultures have multiplied, which can also be harmful to health. You should therefore not consume the yoghurt. The bacteria can come from both yoghurt and milk.
The red deposits that appear during yoghurt production are a common phenomenon and can never be completely ruled out, even with careful hygienic preparation. You don’t have the same conditions at home as in industrial yoghurt production.
As an alternative, try commercially available milk that has already been pasteurized, a different yoghurt or even yoghurt starter cultures that you can buy. If you are successful with this, you can keep a produced yoghurt and use it as a starter for the next yoghurt production. This is possible a few times.
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