Tuesday, February 4, 2020

Yogurt Update

I mentioned in my previous yogurt post that while I enjoyed the initial product, it was a fair bit runnier than I expected. I also mentioned that I had seen a few methods online to correct that. This weekend, we made another batch of yogurt and used one of those methods.

The method that seemed the simplest and "cleanest" to me was adding powdered milk to the mix. The idea is that adding more milk solids will cause a thicker mix, partly by absorbing liquid and partly by having more of those solids on their own. I used this milk from Walmart, but powdered milk is also available on Amazon. Be sure to check the ingredient list on whatever milk product you buy, as it's a fairly processed food product and may interact unfavorably with people who have food sensitivities.

We used one quart of milk's worth of powder to a one gallon batch of yogurt. This was done after boiling and cooling the milk, but before adding the yogurt culture. The end result is much thicker and creamier, but still thinner than commercial yogurt. A two-quart equivalent would likely have been too much, but a quart and a half would probably be about right, if you crave that stiffer texture.

The texture we got from this batch mixes wonderfully with various flavoring agents as well as fresh or frozen fruit. I highly recommend mixing it with honey. I don't know why I've gone 37 years without trying this, but I'll definitely do it far more frequently.

A little mad science in the kitchen is fun and can really improve your food. Please feel free to share your favorite yogurt add-ins in the comments or the BCP Facebook group.


No comments:

Post a Comment

The Fine Print

This work is licensed under a Creative Commons Attribution- Noncommercial- No Derivative Works 3.0 License.

Creative Commons License

Erin Palette is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.