I’ve been researching ways to make my home made yoghurt thick & creamy like store bought yoghurt. There were a few options that came up in my internet research, which were: –
- Ferment/prove it in a natural clay pot; the pores in the pot will wick away the moisture.
- Strain through a muslin cloth to separate the liquid leaving the thick creamy yoghurtyness behind.
- Simmer the milk for longer at just below boiling point (up to an hour) which denatures more of the proteins and in some chemically magical way makes a thick and creamy yoghurt.
I went with the third (and cheapest) option and simmered the milk for about 25 minutes before adding my starter (Yeo Valley as I’d run down my home made supplies) and settling it in for the night in the airing cupboard.