Homemade Thick Creamy Yogurt
"Pure yogurt is quite soft and watery. This recipe adds gelatine and cornstarch like most store-bought brands. The result is a velvety smooth, thick creamy yogurt."
- Ready In:
- 6hrs 25mins
- Ingredients:
- 4
- Yields:
-
8 1/2 cups
ingredients
- 8 cups skim milk or 8 cups 1% low-fat milk
- 1 (84 g) envelope unflavored gelatin
- 2 tablespoons cornstarch
- 1⁄2 cup plain yogurt, containing active yogurt culture (from a newly opened container)
directions
- Have ready a sterilized whisk, spoon and candy thermometer.
- Put milk into a heavy bottomed pot or microwavable dish.
- Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
- Add cornstarch and whisk until smooth.
- If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
- If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
- Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
- Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
- Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
- Refrigerate when set.
- Stir before using to mix in the separated whey.
- To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
- Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.
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Reviews
-
This turned out really well. I added 2 tablespoons sugar and 1 tablespoon vanilla before adding the yogurt culture. I have tried 4 recipes thus far for yogurt and like this one the best. -
This is the best homemade yogurt ever. It's way better than any store bought yogurt. Thank you Girla for this fantastic recipe!
-
This is exactly what I was looking for! The yogurt was thick and creamy just like the name suggests. I will be making thick and creamy yogurt from now on. My kids thought it was great sweetened with strawberry jam. I heated the milk to 180 degrees F instead of 203 degrees F on the stovetop. I cooled it to 110 degrees F. I don't know that this matters, but that is just what I have done in the past when making yogurt. I used a yogurt maker.
