This post is about yogurt made with our Yogurt Plus starter. For any other product, please refer to the product's instructions.
There are two simple ways to make a thick yogurt:
- Fat content
- Straining
Fat content:
There's a direct correlation between the fat content in your milk and the resulting texture. Dairy with higher fat content will yield a richer and creamier result than fat-reduced milk. Use whole milk or add a little cream.
Straining:
After your yogurt has cooled in the fridge, strain it through a cheesecloth (and keep the whey).
Important!
Don't forget to heat the milk to 180 F (and then let it cool to 110 F before fermentation). This helps to change the composition of the dairy in a way that forms a firmer curd. Please follow the instructions.
You could also try adding 1 tbsp. of prebiotic fiber per quart of milk, whisking well before fermentation.
For more information about our Yogurt Plus, please refer to our FAQs
Get Yogurt Plus here