I am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering the temperature to 85/90°C for ten minutes ...
My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlorine. The taste is so strong that even ...
I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bought a container of plain greek yogurt, ...
I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite acidic since that is what sets the ...