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Recipe for the thickest tub set homemade yogurt ever!
Yogurt that scoops like icecream!
There’s nothing quite like the satisfaction of delving into a jar of yogurt and scooping out a perfectly set, thick, gelatinous spoonful of white yogurt.
Homemade cow milk yogurt is always thick and creamy in a Luvele maker, but did you know that you could make it even thicker? Even creamier! If you secretly long to make your yogurt so creamy that you could stand a spoon upright in it, then read on. The extra steps are very simple.
We briefly outlined the best ways to thicken thin dairy milk yogurt (including goat and raw milk) here. But to transform regular cow’s milk into the most thick, delicious probiotic yogurt you've ever tasted, we recommend you add these 2 extra steps to our original yogurt making method.
DRY MILK POWDER
The first and most effective way to get a better firmness in yogurt is to add dry milk powder to your full cream cow’s milk before heating. This increases the volume of milk solid proteins and results in an enriched and thicker yogurt composition. As a guide add 1/3 cup of dry milk powder to every litre of milk.
HEATING THE MILK LONGER
The second step requires heating and holding the milk at 82° C (180° F) for 20 minutes (or longer). Heating denatures the milk proteins, so they set together rather than form curds. Also, the little bit of evaporation that occurs during this extended heating contributes to the thickening process.
PREPARATION
Before you begin it is important to sterilise the Luvele yogurt making glass jar, lid and any utensils you use, in hot water. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your yogurt.
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