I have usually added a half cup of dried milk to my homemade yoghurt to help it thicken. Since reading here all the bad things about dried milk powder I don't anymore. But the yoghurt tends to be a little thin. Any suggestions on how to thicken it up? It isn't so bad in it's thinner state, but I'd like it thicker if possible. Thanks.
Thicker Yoghurt?
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Blackbird
Goat Whisperer
How long are you letting it ferment?
I find 10-15 hours makes a very thick yogurt, but very tart, and some whey seperation.
I once forgot about it 20 hours (don't ask) and it was very thick, the entire thing sludged out of the container in one piece.
I've experimented by adding arrowroot powder as well as corn meal, I suppose you could see if you like it that way.
I find 10-15 hours makes a very thick yogurt, but very tart, and some whey seperation.
I once forgot about it 20 hours (don't ask) and it was very thick, the entire thing sludged out of the container in one piece.
I've experimented by adding arrowroot powder as well as corn meal, I suppose you could see if you like it that way.
FarmerDenise
Out to pasture
I am still experimenting with it myself, but I think different kinds of yogurt cultures create varying thicknesses. I also noticed that when I used regular milk opposed to low fat milk the yogurt turned out thicker. You might try adding some cream.
You could also strain some of the whey off and it'll be thicker.
You could also strain some of the whey off and it'll be thicker.
ohiofarmgirl
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oh! me! me! me! choose!!! i know i know i know!!
actually - its WifeZilla who knows... but
i started straining mine to make EXTRA thick yogurt (or technically cheese if the whey is taken off, or so FreeMotion says)... and its wonderful!
i used raw goats milk - dont know if that made any difference or not. after trying several different methods i figured out i would get excellent results if i filled my crock pot with 115* water and kept it on "keep warm" for 12ish hours.
good luck! and check the herds site under dairy products for tons of info
actually - its WifeZilla who knows... but
i started straining mine to make EXTRA thick yogurt (or technically cheese if the whey is taken off, or so FreeMotion says)... and its wonderful!
i used raw goats milk - dont know if that made any difference or not. after trying several different methods i figured out i would get excellent results if i filled my crock pot with 115* water and kept it on "keep warm" for 12ish hours.
good luck! and check the herds site under dairy products for tons of info
I add a capsule or two of probiotics to the starter, depending how large the batch will be. Different brands produce different results due to the type of bacteria it contains, so I look for a good one containing a larger variety of bacteria.
I never use powdered milk to thicken. The probiotics work pretty good and I have a super fortified food. I use whole or 2% milk.
I get more for the big bucks that I spend for the probiotics by doing this, too! My starter from this super yogurt starts quite a few batches before I need to add another capsule. My $65 bottle of probiotics from my Naturopathic doctor lasted me a year instead of a month!!!
Maybe this should also be in the "how I saved money"thread.
I never use powdered milk to thicken. The probiotics work pretty good and I have a super fortified food. I use whole or 2% milk.
I get more for the big bucks that I spend for the probiotics by doing this, too! My starter from this super yogurt starts quite a few batches before I need to add another capsule. My $65 bottle of probiotics from my Naturopathic doctor lasted me a year instead of a month!!!
Maybe this should also be in the "how I saved money"thread.
farmerlor
Lovin' The Homestead
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I agree with Wifezilla, I use cream when I make my yogurt and it's much, much thicker.
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Thanks everybody; some very good advice there. I usually use whole milk, and often strain it when I want yo-cheese, but maybe I should let it drain for a shorter time, just to thicken it up. But I think I'll also try letting it incubate for a longer time. I don't mind it a little tart, and I'm the only one who eats it.
That is very interesting about the probiotics, sylvie. I assume you start with regular yoghurt, and the probiotics are just a boost? Or are they actually your initial culture?
That is very interesting about the probiotics, sylvie. I assume you start with regular yoghurt, and the probiotics are just a boost? Or are they actually your initial culture?
Country Momma
Enjoys Recycling
We always use Miss Prissys recipe from byc and had always added powdered milk. Like you, after reading all the bad things about it we quit using it. Started using Stoneyfield Organic Yogurt with Cream Top. (Got this from Kroger). This made all the difference in the world. It comes out just as thick as it would with p. milk
