Four Secrets to Thick, Creamy Yogurt Every Time

Four Secrets to Thick, Creamy Yogurt Every Time | Passionate Homemaking

Four Secrets to Thick, Creamy Yogurt Every Time

by Trina Holden on Jun 15, 2011 in recipes & kitchen tips



Yogurt is one of the simplest traditional foods and a staple in the real food kitchen. Everyone should make their own. The problem is, many have tried to master this simple technique only to have it turn out runny, flavorless, or sour. Eventually they return defeated to the expensive, overly sweetened, store bought version that is all-too-often stripped of good fats.

I have been making yogurt for sixteen years and only in the last six months been able to obtain consistent results with a yogurt that is creamy and thick as custard. (See the photo – my yogurt is so thick it can stand on its head!) My kids crave it and even my husband will eat it–hooray!

If you have not been satisfied with your yogurt attempts so far, I encourage you to check out these tips and see if there isn’t something here that was missing from your previous attempts. Many of my friends have finally achieved the goal of making their own yogurt by following this step-by-step recipe and keeping in mind these tips…
The Four Secrets to Thick and Creamy Yogurt Every Time

Keep it fresh! Get new starter every month or so. You can use your own yogurt for starter several times over, but if your yogurt starts turning out runny or has a funny consistency, it’s time for new starter.
Keep it clean! Sterilize the jars you will incubate and store the yogurt in. You want to have control over what bacteria and cultures are growing, so always start with a clean slate.
Respect your starter! Don’t beat it to death – let it retain some of its form and dignity and it will work well for you every time.
Let it rest! A long incubation time gives the yogurt a full flavor and thicker consistency. Don’t be afraid to leave it overnight!

Yogurt in 10 Simple Steps

1. Pour 1/2 gallon of milk int a large, heavy bottomed sauce pot. For vanilla yogurt, add 1T. vanilla extract and 1/2 c. maple syrup, honey, or sucanat.

2. Heat milk to 180 degrees, or until it bubbles and forms a sking. Turn of heat.

3. Cool milk to 120 degrees. or until you can keep your finger in the milk without burning yourself. Place pot in sink of cold water to speed up this step.

4. Meanwhile, sterilize 2-3 qt. jars by pouring boiling water over them and letting them drain.

5. When milk has cooled, scoop one cup milk into a small bowl and gently swirl in 1/2 c. yogurt (any fresh plain yogurt from the store will work or you can use a yogurt starter)–no stirring!

6. Pour starter mixture back into pot and swirl gently. You are introducing the starter to the milk, not incorporating it.

7. Pour the milk into sterilized jars, if you see chunks of yogurt, you know you did steps 5 and 6 right! Try to divide these chunks between your jars.

8. Cap jars and set them in the pot you warmed the milk in. Fill pot to rim of jars with hot tap water and leave in sink or on counter.

9. Let yogurt incubate 10-18 hours.

10. Move jars to fridge to chill.