Homemade Thick Creamy Yogurt

Total Time
6hrs 25mins
Prep 25 mins
Cook 6 hrs

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.

Ingredients Nutrition


  1. Have ready a sterilized whisk, spoon and candy thermometer.
  2. Put milk into a heavy bottomed pot or microwavable dish.
  3. Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
  4. Add cornstarch and whisk until smooth.
  5. If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
  6. 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.
  7. Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
  8. Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
  9. 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.
  10. Refrigerate when set.
  11. Stir before using to mix in the separated whey.
  12. To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
  13. Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.


Most Helpful

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.

jmprys October 18, 2010

This is the best homemade yogurt ever. It's way better than any store bought yogurt. Thank you Girla for this fantastic recipe!

Chef Victor April 22, 2010

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.

nngerman March 11, 2010

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