Getting thick yogurt

Discussion in 'Cheese & Dairy' started by steffb, Mar 31, 2008.

  1. steffb

    steffb New Member

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    Is there a way to get thick yogurt without adding dry milk. I have been using store bought plain and m not happy with the results. I have ordered yogurt culture from hoeggers but have not yet received it. Will that make a difference?
     
  2. cmharris6002

    cmharris6002 Guest

    You can pout yogurt into a muslin lines colander and drain it until you reach desired consistency. Another way to do it is for each quart dissolve 1/8tea gelatin to some warm milk and add with the culture.

    Christy
     

  3. Rose

    Rose New Member

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    I strain my yogurt in muslin after it's cooled a bit. It's like sour cream then. The Lebanese call it Laban.
     
  4. Kalne

    Kalne New Member

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    I'd like to make it without powdered milk too. Anyone try pectin? I have Pomona Pectin that I buy in bulk. I think draining it will help too. I'm getting ready to start some now.
     
  5. susie

    susie New Member

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    I've heard that if you heat your milk to 185 then let it cool it will give you a thicker yogurt-- I haven't tried that though.


    Susie
     
  6. steffb

    steffb New Member

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    Heat it to 185 as opposed to 180?

    In the summer I can get a kosher brand of plain yogurt. I do not know the name. That starter makes a very thick almost stringy yogurt. Unfortunately the kosher supermarket is only open July and August.
     
  7. buckrun

    buckrun New Member

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    I have used the Bulgarian yogurt culture from Cheesemaking.com as a mother culture for a couple of years now and it has produced a moderately firm product that sets up better over time in the fridge as well. Goat milk alone rarely sets up like cow milk.
    Lee
     
  8. Rose

    Rose New Member

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    Take a few minutes at the dairy products aisle in the grocery store. The thick yogurts have additives.
     
  9. goatsareus

    goatsareus New Member

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    Anything I've ever read says 180*F is the magic number
     
  10. stacy adams

    stacy adams New Member

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    My sis gave me a yogurt maker for Christmas along with some starter. Well, I put the starter in the freezer and promptly lost it! so I got some Dannon plain whole yogurt I mixed 6 containers of fresh, warm milk (right from the barn) with one container of yogurt (it holds 7 jars) and set it up for 10 hours. The next morning, it was fabulous! I expected it to be much thinner than it actually was - which was about the thickness of the yogurt out of the container. I clean everything like I do for cheese, but I have yet to heat my milk up first and so far it has turned out wonderful.. Now this I can eat!
     
  11. steffb

    steffb New Member

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    OMG-javascript:void(0);javascript:void(0);
    Crying laughing
    ROFLOL--I am reading this trying to figure out this Mud thing. I figured one of you started it. I am now realizing it says mud instead of milk everywhere. Why?
     
  12. susie

    susie New Member

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    On my packet of starter from NE Cheesemeaking it says 185-- but ,yeah, I don't imagine there's gonna be much difference than 180 degrees :)

    Susie
     
  13. Sondra

    Sondra New Member

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    yeh and your Frogs make the mud :rofl