Make Yogurt At Home Thicker & Creamier (No Additives)

Make Yogurt At Home Thicker & Creamier (No Additives)

How to make yogurt at home? But not just any yogurt, how to make delicious, thick and creamy yogurt right in your kitchen? This question can tempt your taste buds any time but the process of making it might seem daunting, a lot of times. Some of the common problems are yogurt turning out watery, runny or too sour or yogurt not setting at all! This makes most people turn to the store-bought yogurt which tastes good for sure, but with consequences.

The additives in store bought Yogurt

Yogurt bought in the store got a taste and texture of a number of additives and artificial sweeteners that may be good for the taste but much less nutritious and even bad for health sometimes. additives commonly used for thickening is gelatin (glue made from animal bones), pectin (acid bio-polymer, lab-made materials), milk powder etc. And usually loaded with sugar unhealthy and artificial sweeteners that can make things really bad for people who have diabetes type 2. While the real and natural yoghurt actually supposed to help with many health problems, this one with these additives opposite.

So, if someone wants to take advantage of all the essential nutrients yogurt can offer, it is important that it is made at home using natural methods, which is actually quite simple if you know this secret:

Natural Methods to Make Yogurt at Home

The secret to making a thick and creamy yogurt made at home in a clay pot pure! pure-clay pots are made from the highest quality natural clay (primary clay) which does not have contaminants and made by hand without the use of ANY additives. This pot is non-toxic - will ensure no leaches into your yogurt and trashing it, and semi-porous - allowing the excess water to evaporate making yogurt is thick and creamy, naturally and WITHOUT additives.

Once you have pots, the rest is easy:

Heat the milk to just before boiling point (until small bubbles form on the surface). Turn the stove off, and open the lid and let it cool for 30 minutes or more, until you can put your little finger and hold it there for 5 seconds. Now the milk is ready for culture.

Add the yogurt culture.

Arranged in the oven with the lid and the oven light on.

Let incubate for 6-8 hours and yogurt is ready.