Hello. I recently learned about making yogurt at home. I've done alot of research on it now, and I just made my first batch yesterday. It came out great. I would prefer it a bit thicker though. I used 2% milk and know that whole milk will yeild a thicker product, and that some people use a bit of powdered milk to thicken it also. I was wondering if I could use a single can of sweetened condensed milk in addition to my quart of whole or 2% to make it thicker and to add some sweetness to it. Has anyone ever heard of this or tried it?
Letting it culture longer will also make a thicker yogurt. I use whole milk and let my yogurt culture for a full 24 hours (sometimes 25 or 26 if I forget to take it out) and it is very thick and creamy. I don't add anything to it.
Homeschooling mom to 4
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Lately I've been making yoghurt with a fairly good, reasonably thick consistency. It isn't quite as thick as the thickest supermarket yoghurts, but I think it could be if I let it sit in a cheesecloth-lined sieve for awhile as a final step. I think I'm using a recipe posted here awhile ago, so you may want to search old threads on the subject:
- bring 1 qt. milk (I use organic 1%) to 180 degrees F.
- remove from heat
- let cool to 116 degrees F
- whisk in 1 cup of plain yoghurt
- wrap in heavy towels and let sit on the kitchen bench until thickened (I usually wait 12 hours - start in the morning and it's finished that evening)
- if you want to thicken further, drain it in a cheesecloth-lined sieve
I use an enameled cast iron Dutch oven and wrap in 2 beach towels, arranged in layers.
|20 members and 11,192 guests|
|Anglyn , guruinsu01 , incorrigible , katelove , lindapace28 , lisak1234 , manyhatsmom , MeanVeggie , omosound03 , oversoul86 , Pugtato-Chaihuahua , RobertHill , rubelin , Saladd , Samuel Lim , SchoolmarmDE , sciencemum , sren , uberkit18|
|Most users ever online was 449,755, 06-25-2014 at 01:21 PM.|