6 hrs 25 mins
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.
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- 1Have ready a sterilized whisk, spoon and candy thermometer.
- 2Put milk into a heavy bottomed pot or microwavable dish.
- 3Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
- 4Add cornstarch and whisk until smooth.
- 5If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
- 6If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
- 7Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
- 8Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
- 9Pour 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.
- 10Refrigerate when set.
- 11Stir before using to mix in the separated whey.
- 12To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
- 13Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.
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Nutritional Facts for Homemade Thick Creamy Yogurt
Serving Size: 1 (2190 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 144.0
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.6 g
- Cholesterol 6.5 mg
- Sodium 162.7 mg
- Total Carbohydrate 15.2 g
- Dietary Fiber 0.0 g
- Sugars 0.6 g
- Protein 18.1 g