i have been making homemade yogurt and have found the longer i leave it the thicker it becomes. depends on method as well. when i used a 5 cup machine i just let it go longer- then it became more of a greek yogurt! have fun experiementing!
I Make yogurt in my crockpot. I use NIDO milk by Nestle, it's from Mexico and is the best powered milk I've ever used. The yogurt gets thick, but to make it like Greek yogurt, it needs to be drained.
I'm not a huge fan of powdered milk, but NIDO is good stuff!
When I get ready to start my 'yogurt project', I'm gonna use whole milk AND NIDO powdered milk.
From all of the research I've read so far, using BOTH liquid and powdered milk has rendered better results in the yogurts being more creamy and thicker.
Will using a small container Commercial Greek yogurt (with active cultures), help 'boost' the yogurt?
I've read a lot of material about making yogurt, I haven't seen anything about that...
The higher the fat content in the milk, the thicker the yogurt. So if you want a really thick yogurt, use half whole milk & half heavy cream. You can also add 1 tsp of plain gelatin per quart of milk (while the milk is heating on the stove).
Garlic Crusted Fried Chicken is a great addition to your chicken recipes. Especially if you like bold flavors and you are a garlic lover. Surprisingly enough the kids loved them too. The leftovers make that chicken salad lunch something to drool over.
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