How do you make raw milk yogurt thicker?

Raw milk yogurt needs to ferment for a minimum of 8 hours, up to 24 hours, at 110°F (43.3°C). The longer the yogurt is allowed to culture, the more lactose is reduced and the thicker it will be . (I find that the 20-hour mark is my sweet spot.)

How do you make super thick yogurt?

The fat in yogurt is part of what makes it thick, so using whole milk will result in a thicker yogurt than skim milk. You can also add cream to the milk or use it in place of milk to increase the fat content.

How to make your own yogurt with raw milk?

Heat the milk slowly to 180 degrees Fahrenheit in a stainless steel pot. ... Hold the temperature for 30 minutes. ... Cool the milk back down to room temperature between 68-78 degrees Fahrenheit. Add the yogurt starter to the milk and stir thoroughly. Ferment for 12-18 hours.

How do you make yogurt more viscous?

If you heat the milk to 195°F / 90°C and hold it there for ten minutes , the yogurt will be milder and thicker when it sets, and will have a bit more of a cooked milk taste.

Why is my raw milk yogurt runny?

The temperature is too low . If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

How long does homemade raw yogurt last?

Once you've activated the starter culture and started making yogurt, your homemade yogurt is generally good for eating for up to 2 weeks , when stored in the refrigerator. For re-culturing, we recommend using the yogurt within 7 days to make a new batch.

Can you use Clabber to make yogurt?

You will need a mature naturally cultured clabber that is cultured in a 90-110 degree temperature . Just add 1 tablespoon of mature yogurt culture per quart and in about 12 hours you will have thick creamy yogurt. Yogurt made with your own yogurt starter culture at home is very creamy.

Does raw milk yogurt go bad?

That yogurt will last a month or more. Along that time line you can drink the milk, use it in cooking, make cultured butter and buttermilk, and so on. Contrast that with pasteurized milk. Pasteurized milk does not sour, it rots.

Does homemade yogurt get thicker the longer it ferments?

Fermentation time: The longer you ferment the more tart, and thicker, your yogurt will be . Different cultures work at different rates, but as a general guideline: 6-8 hours produces a mild yogurt, 8-12 hours a tart yogurt, and more than 12 hours produces a sour yogurt.

How do you thicken non dairy yogurt?

— Agar powder gives nondairy yogurt a thicker, jellied texture that some people prefer to the starch-thickened kind. To make an agar-thickened yogurt, skip the starch, and instead add ½ teaspoon agar powder to the milk while it's heating, whisking well to dissolve it, then proceed with the recipe.

What gives yogurt its thickness?

The greater the fat content in the milk , the thicker the yogurt. You can either use whole milk or add half-and-half (sweet cream) to your milk to make it even fatter. Many people recommend adding dry milk powder, which would also work, however I am personally a fan of simply using a fatter milk or cream.

How do you make regular yogurt thicker?

Even the experts on Reddit agree with me that straining is the best option when it comes to thickening yogurt . If you have dry milk powder on hand, you can also stir some of that in which also adds protein.

How to make thick cream from raw milk?

To collect fresh cream from raw milk, simply let the raw milk sit in the fridge for about 12 to 24 hours . During this time, the cream will naturally separate and rise to the top. Then, gently skim off the creamy layer from the surface using a spoon or ladle, being careful not to mix it back into the milk.

Recipe: Raw Milk Yogurt (Extra Thick!) • Domestic Soul (2024)

I’m very excited about this recipe. Raw milk yogurt – or any homemade yogurt for that matter – tends to come out a little runnier than standard store bought yogurt. There’s a reason for that, of course. When you make yogurt at home, generally you are making it only with milk and a culture. To keep their yogurt thick, yogurt from the store may contain all sorts of thickeners that might make you raise an eyebrow – “modified corn starch” anyone? Blech.

Sure, if you want to make your yogurt thick, you could always strain it. This does have it’s advantages, like being an easy way to collect whey for fermentation. But the texture of strained yogurt can be a bit on the pasty side, depending on how much whey you strain out. So, what if you don’t want to strain your yogurt? What if you want to ferment your yogurt to be nice and thick while keeping it’s creamy texture? What if you wanted to do all those things, and you also want to keep your yogurt healthy and natural?

As it turns out, we can learn something from yogurt manufacturers. (Whaa?! I know!) Adding a thickener to your yogurt doesn’t have to be a scary thing, especially when the additive is as healthy as gelatin. Gelatin is essentially animal collagen – it’s what gives Jello it’s wiggle, it’s what gives homemade broth it’s ‘meat jello-like’ appearance, and it also happens to be an excellent thickener. As for it’s health benefits, it’s one of the main reasons broth is recommended for people with digestion issues, it’s been used as a supplement to maintain healthy bones and joints as well as reducing arthritis, it’s recommended as a supplement for hair, skin & nails, and there have even been some reports (though anecdotal) that taken as a supplement it can reduce wrinkles.

So, I feel ok adding gelatin to my yogurt. And also, I got to break out my new toy:

I purchased the Euro Cuisine YM80 yogurt maker. I love it. I think this is the perfect machine to make 24-hour SCD style yogurt, and I’ll tell you why.

1. It does NOT have an auto shut off. It looks like it does, but it doesn’t. This is a bonus for 24-hour yogurt. Most auto shut offs are somewhere between 8 and 12 hours – which means, for one batch, you would have to turn the machine back on 2 or 3 times. Without an auto shut off, I don’t have to think about it for a full 24 hours.

Euro Cuisine YM80 Yogurt Maker

Step 1: Add the milk and gelatin to a saucepan. Gently heat until the milk reaches 110 degrees. (I usually stop at 105 because my thermometer will go up to 110 from residual heat. Do not go over 110. See notes below.)

Stir to fully incorporate the gelatin. No lumps!

Note about temperature: This is for raw milk yogurt. If you are using pasteurized milk, you should heat the milk 180 instead of 110 to kill off any bacteria. Then, let it cool to about 110 before adding the culture.

Step 2: Add the whey and stir to incorporate.

Step 3: Pour the mixture into the glass jars that came with the yogurt maker – each jar holds 6oz – leaving the jar lids off.

Step 4: Cover the yogurt maker with the yogurt maker lid and turn on.

Step 5: Let heat for 24 hours.

Step 6: After 24 hours, add a lid to each jar and store in the refrigerator. It will thicken up nicely as it chills.

Step 7: Eat and enjoy!

Show Printer Friendly Recipe

Disclaimer: Generally, raw milk is not recommended for people without robust immune systems because it is not pasteurized. The warning on my current jug of raw milk reads “Warning: This product has not been pasteurized and may contain harmful bacteria. Pregnant women, children, the elderly and persons with lowered resistance to disease have the highest risk of harm from the use of this product.” So, you need to decide for yourself whether or not raw milk is a good food to include in your diet. I have only decided raw milk is a good food to include in my diet. Any risk you may encounter from trying out this recipe is yours and yours alone. I don’t know if you are buying your milk from a reputable source, if you have sufficiently sterilized your tools/yogurt maker or if you did something else to introduce bad bacteria into your yogurt. So, use this recipe at your own risk, but please… do your research and be careful!

Recipe: Raw Milk Yogurt (Extra Thick!) • Domestic Soul (2024)

FAQs

How do you make raw milk yogurt thicker? ›

What gives yogurt its thickness? ›