Charismatic

I make my own yogurt but don't seem to be able to get Greek "style" yogurt to have that nice thick (viscous) consistency you get when you used the packeted mix. How do they get it to thicken so much? Is there some sort of gel agent I should be using?

OzSheila

I use 1.5 cups full cream milk powder, 3 (Oz size) tablespoons "starter" & enough tepid water to make 1 little.
For starter purchase very thick Greek yogurt from supermarket. For each batch thereafter use some of previous home made yogurt.
HTH

Charismatic

Worked well actually. Also I switched to an electric yogurt maker which keeps the optimum temperature throughout the process, best thing I ever purchased for under $20 (inc. shipping).

bearskin

I know what you mean. I do think that the packets of Greek Yoghurt (say the EasYo) are pretty good for something you just add water to - have been impressed with those. I do a bit of greek yoghurt

Charismatic

It's strange that almost every recipe starts with boiling milk because milk comes pasteurised from the factory.

scot47

Greek ? It was a Bulgarian discovery. Hence "Lactobcillus Bulgaricus."

jmh

Maybe they think your fridge is dirty.

Charismatic

I think it has something to do with protein conformity because it seems to retain less whey if heated to 85 degrees Celsius. They definitely use sweeteners as well in the commercial stuff although I like it's slight tangyness so I don't sweeteners.

Given the price in shops if you eat it often it's worth splashing out.

Link to the thing.

jmh

I see it has humanisation:

Wonder if you could use it for clotted cream?