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This seems hugely complicated. I make yogurt daily. Warm up milk to lukewarm. Mix spoonful of starter. Bundle the vessel in a thick towel for insulation. Leave

This seems hugely complicated. I make yogurt daily. Warm up milk to lukewarm. Mix spoonful of starter. Bundle the vessel in a thick towel for insulation. Leave it overnight. (Or less, if you live in a very warm place). If it is cold, I warm up the oven just a tad and turn it off, and leave the vessel inside. Use a spoonful of that yogurt the next day as starter.

poulsbohemian 6y ago
Do you strain yours, does yours naturally thicken to a consistency you like, or do you like it kind of thin? I ask because this is the part I find the most frustrating - the making it is easy, the getting it to the consistency I want is work.
- deleted 6y ago
  [deleted]
- sriram_malhar 6y ago
  The image shown in this link is the consistency I get. https://www.indianhealthyrecipes.com/how-to-make-thick-curd-at-home/ https://www.indianhealthyrecipes.com/how-to-make-thick-curd-... As this site says, if you want it thicker, use whole fat milk, or boil the milk on low for a while before letting it cool to luke warm temp.
  - poulsbohemian 6y ago
    Good info -- yes I've gotten sloppy about milk selection as I often make it with just whatever we have on hand that needs to get used up.
- poulsbohemian 6y ago
  Ofcrpls deleted their message before I could get my response out, but… Maybe I need to be clearer in my intensions here... I like to make a yogurt that is thick like a sour cream. I know that commercial producers often strain theirs as well (or add xanthan gum) in order to get the consistency they want. On that same note - I have really liked the sheep milk yogurts over holstein milk yogurts because the difference in fat content does make a consistency difference. BUT, I've also contemplated that there are different cultures that might also be part of this difference as I've seen that for myself as well but have not been able to identify which cultures might be making the difference. All that was the reason for my inquiry.

poulsbohemian 6y ago

Do you strain yours, does yours naturally thicken to a consistency you like, or do you like it kind of thin? I ask because this is the part I find the most frustrating - the making it is easy, the getting it to the consistency I want is work.

deleted 6y ago
[deleted]
sriram_malhar 6y ago
The image shown in this link is the consistency I get. https://www.indianhealthyrecipes.com/how-to-make-thick-curd-at-home/ https://www.indianhealthyrecipes.com/how-to-make-thick-curd-... As this site says, if you want it thicker, use whole fat milk, or boil the milk on low for a while before letting it cool to luke warm temp.
- poulsbohemian 6y ago
  Good info -- yes I've gotten sloppy about milk selection as I often make it with just whatever we have on hand that needs to get used up.
poulsbohemian 6y ago
Ofcrpls deleted their message before I could get my response out, but… Maybe I need to be clearer in my intensions here... I like to make a yogurt that is thick like a sour cream. I know that commercial producers often strain theirs as well (or add xanthan gum) in order to get the consistency they want. On that same note - I have really liked the sheep milk yogurts over holstein milk yogurts because the difference in fat content does make a consistency difference. BUT, I've also contemplated that there are different cultures that might also be part of this difference as I've seen that for myself as well but have not been able to identify which cultures might be making the difference. All that was the reason for my inquiry.