How to Make Homemade Yoghurt Thicker
Use fat free milk to help make your yoghurt thicker., Add 1/2 cup of milk powder to the milk before you start heating it., Heat the milk to a higher temperature - 200ºF (95ºC)., Allow the milk to cool sufficiently, then add the yoghurt culture., Let...
Step-by-Step Guide
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Step 1: Use fat free milk to help make your yoghurt thicker.
Try fat free milk and you will notice that it makes a thicker yoghurt than regular milk. -
Step 2: Add 1/2 cup of milk powder to the milk before you start heating it.
This, too, helps thicken the final product. , Keep the milk at the higher temperature for a full 20 minutes, stirring occasionally and monitoring continually.
This is a higher temperature than is normally recommended and allows the moisture in the milk to evaporate, resulting in a thicker yoghurt.
If you have one, use a double boiler as this will make it easier to maintain the temperature with little stirring.
Make sure to use an accurate thermometer that covers the temperature range 90-212ºF (30-100ºC) and do not let the milk get too hot or become scorched.
A candy thermometer is great for this. , It is best to use cold running water reduce the temperature below 120ºF (50ºC), but don't let it to go below 90ºF (32ºC). , The longer the yoghurt sits, the thicker it will become, so let it sit longer than you normally would, certainly for at least seven hours. , It is very important to strain the yoghurt through a colander lined with cheesecloth to remove whey, the yellowish, watery liquid in the yoghurt.
Place the strainer over a bowl to catch the whey and place the assembly in your refrigerator during the straining process.
You can strain it for a few minutes or overnight, depending on how thick you want it to be
- the longer, the better for creating thick yoghurt. , -
Step 3: Heat the milk to a higher temperature - 200ºF (95ºC).
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Step 4: Allow the milk to cool sufficiently
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Step 5: then add the yoghurt culture.
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Step 6: Let the yoghurt sit for a minimum of seven hours at a temperature close to 110ºF (45ºC).
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Step 7: Strain the yoghurt for a longer time.
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Step 8: Use the yoghurt from this batch to start the next batch.
Detailed Guide
Try fat free milk and you will notice that it makes a thicker yoghurt than regular milk.
This, too, helps thicken the final product. , Keep the milk at the higher temperature for a full 20 minutes, stirring occasionally and monitoring continually.
This is a higher temperature than is normally recommended and allows the moisture in the milk to evaporate, resulting in a thicker yoghurt.
If you have one, use a double boiler as this will make it easier to maintain the temperature with little stirring.
Make sure to use an accurate thermometer that covers the temperature range 90-212ºF (30-100ºC) and do not let the milk get too hot or become scorched.
A candy thermometer is great for this. , It is best to use cold running water reduce the temperature below 120ºF (50ºC), but don't let it to go below 90ºF (32ºC). , The longer the yoghurt sits, the thicker it will become, so let it sit longer than you normally would, certainly for at least seven hours. , It is very important to strain the yoghurt through a colander lined with cheesecloth to remove whey, the yellowish, watery liquid in the yoghurt.
Place the strainer over a bowl to catch the whey and place the assembly in your refrigerator during the straining process.
You can strain it for a few minutes or overnight, depending on how thick you want it to be
- the longer, the better for creating thick yoghurt. ,
About the Author
David Hernandez
Brings years of experience writing about pet care and related subjects.
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