Thin homemade yogurt

[adoremybabe]

My yogurt has been turning out extra thin. I know that it won't be think like commercial yogurt but it's thinner than a milk shake.

I use raw cow's milk and a freeze dried yogurt starter.

Any ideas? Or is this completely normal?

[rainbowmoon]

yep, that's how mine come out too! you can thicken it with powdered milk.

[lil_earthmomma]

You can also stick it in a coffee filter or some cheese cloth over a bowl in the fridge overnight and you will have lovely thick custardy yogurt.

[adoremybabe]

lil earthmomma - does it seperate from the whey when left over night?

[rainbowmoon]

Originally Posted by lil_earthmomma

You can also stick it in a coffee filter or some cheese cloth over a bowl in the fridge overnight and you will have lovely thick custardy yogurt.

good idea!

[lil_earthmomma]

Originally Posted by adoremybabe

lil earthmomma - does it seperate from the whey when left over night?

Yep. Just stick a colander over a bowl, and a coffee filter or cheesecloth in the colander. Pour your yogurt in and refridgerate over night. The watery whey will be in the bowl, and thick greek style yogurt will remain! You could use the whey separately for other purposes I guess...

[adoremybabe]

That sounds great! Thanks for the idea. I have thought about giving Sally Fallon's ketchup recipe a try and it calls for whey so, it works out perfectly.

[katiesk]

i use whole milk for yogurt and it comes out much thicker than if i use 2%.

[Mere]

I would try a different starter; I thought the freeze-dried starters had pretty much the same results as anything. However, after I gave up on the dried starter I started a batch with a container of Brown Cow yogurt, and it turned out great! Very thick and creamy...I don't think I really did anything differently either. I think getting your yogurt right takes some serious trial and error, personally.

[Learning_Mum]

I make greek yoghurt and that comes out nice and thick. I had the same problem when I was trying to make just the 'normal' yoghurt.

I use an EasiYo yoghurt maker and buy their packets. The only ingredients are milk and probiotics. Really easy and cheap.

[russsk]

I second trying a different starter culture. I went through a few before I found what I liked. Also, how long do you let your yogurt culture? I find that 12 hours gives me optimum texture and tang.

[adoremybabe]

This past batch was left to culture for 12 hours.

I use raw whole milk so I don't think that I am missing anything in that area.

I will try a different starter the next time I make and and just keep trying until I get something that I really like.

[MeAndVee]

Sometimes freezer starter is past its prime and will not create a good thick batch. You could also try adding gelatin to the milk before you heat it. But if you add the gelatin you will not be able to seperate the whey from the yogurt. You can also use the whey for baking. Adds lots of good stuff you your foods!