What’s better than homemade yogurt? A CREAMY homemade yogurt 🙂
To obtain a firmer yogurt consistency you have three options:
1 – Add gelatin to the milk before heating it. Sprinkle one envelope of gelatin (7 g or 3/4 – 1 tbsp) into a bowl containing a little milk. Stir well and mix with the 2 liters of cold milk, then follow the instructions from the first step. For 1 liter of milk, use half of the gelatin bag.
2- The same result is obtained by adding 1/2 cup of powdered milk per liter of cooled milk before the incubation period, stir well to dissolve the powdered milk.
3- You can also drain a yogurt made without added milk powder or gelatin, once it has been cooled to stop the incubation. Use a cotton bag hung over a container or a cheesecloth in the bottom of a colander, again over a container.
Let us know in the comments your preferred method 🙂