Homemade Thick Creamy Yogurt

Recipe by Girla
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 25mins
YIELD: 8 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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