does anyone out there make their own yogurt? how do i make it thick and creamy? any other tips?

Answer 1

The very best yogurt I ever made was when I added Knox unflavored gelatin to my warm lemon yogurt base. Made a wonderful custard yogurt. This will take some experimenting on your part, since I have no way of knowing how you prepare your yogurt base or what you put it in. I have a yogurt maker and use 1 small package (7 g) per batch - about three cups. I just add it to the warm base and let it sit, stirring occasionally, until dissolved.

Answer 2

Simply place warm West soy milk in a covered glass jar with room temperature, near sunny window or fire place, in about 20 hours. When draining about a spoon of water out and the surface of yogurt is firm, not convex, then storing in refrigerator.

Answer 3

here is a great recipe for home made yoghurt, i have made it in the past, its easy to make and tasty

HOMEMADE YOGURT

4 c. water
1 2/3 c. dry milk

Heat water in top of double boiler. Dissolve milk in water. Continue heating at 180 degrees for 1 minute. (If no double boiler, use low heat setting.) Place pan with milk mixture in cool water until temperature reaches 115-120 degrees. Take starter from refrigerator. (I use 2 tablespoons of Dannon's as my original starter.)
Mix about 2 tablespoons of warm mixture into starter. Pour into rest of mixture and stir well. Pour into tall baby food jars, making sure to put 2 tablespoons of mixture in one jar to save for starter. Fill a quart jar with hot water, and place it in center of styrofoam or chest cooler. Place jars of mixture around jar of water. Cover cooler, and leave undisturbed for 4-5 hours. Refrigerate. To add flavors, stir in fruit or preserves before serving