A few months ago I purchase this yogurt maker in an effort to save some money in my grocery budget. Since I’m a stay-at-home mom I often have more time than money. So I thought I would give yogurt making a go. On top of the immediate weekly savings there are some great health benefits as well. I use whole milk so the yogurt is full of the good fat my kids evidently need, and we also bypass all the added sugar and preservatives the grocery varieties can include.
But the one thing I kept struggling with until recently was my yogurt not being creamy. It tasted good but it was a little on the lumpy side and quite honestly reminded me of curdled milk and I just couldn’t eat it. So on a whim the other night I pulled out my mixer, attached the whisk to it and thought maybe a good whip would help the consistency. And can I tell you it is like Yopliat now, smooth and dessert like.
So if you are like me and coming up a bit disappointed with the consistency of your homemade yogurt, get your whisk out and have at it. Whip it when it is still warm before putting it in the fridge.
Here is my yogurt recipe
4 cups whole milk
1 pack of yogurt starter
A candy thermometer is very helpful in this process.
In a heavy sauce pan bring milk to 200 degrees Fahrenheit. (It’s almost at a boil, but not.)
Let cool to 112 degrees
Stir in yogurt starter
Put in yogurt maker for 8 -10 hours.
Whip yogurt to a smooth consistency while warm
Put in the fridge to cool and set.