Recipe by Girla
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.
Top Review by jmprys
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.
- 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 See How It's Made
- 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.