How to make my yoghurts firmer

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You want to have closed yoghurts, here is a sharing tip list.

What makes yogurt liquid

• The more skimmed the milk, the less firm the yoghurt. = > preferably choose whole milk
• not all milk is worth, if your whole milk is not working well = > change brand of whole milk and you will see if it is doing better or not. Try to find a farmed whole milk yogurt (preferably organic)

Firmer yoghurts approach 1

I no longer use

• neither of the yogurt of the trade that makes the yogurt homemade shooting,
• nor skimmed milk powder which makes the bottom of the yogurt granular.

I buy in pharmacy liophilized powder ferment for yogurt of the brand Yalacta (6€ per bottle).

• I boil 1 litre of whole milk for 8 pots for 15 minutes.
• Once cooled to 35/40 ° C (no more), I sow according to the manufacturer's recommendation and place in yoghurt for 4 hours.

The next time I use a yoghurt from my production according to the same process.

= > My yoghurts are firm and more granular.

It is possible to re-sow about 15 times before taking up "new" ferment. Enjoy your meal.

 

 

Firmer yoghurts approach 2

I couldn't make firm yogurts and I made 2 changes:

• 1 - I use a lactic ferment purchased in large area
• 2 - I changed milk, because the whole milk of my large surface did not give good results.

Otherwise I heat them for 12 hours. They are firm, non-acid and non-sticky.

= > it is important to whip the milk-ferment mixture well.

And if you boil your milk, you will also get a very good result, or even a little better. But do not put the lactic ferment until the milk has cooled. Because too high a temperature kills the ferment.

Firm yoghurt with semi-skimmed milk

The recipe for firm homemade yogurt with semi-skimmed milk is simple:

• 2 yoghurts
• that I mix with 5 tablespoons of regilait,
• I add 100g of sugar
• and 1 litre of commercially available 1/2 skimmed milk.

I let it take 10 hours, and the yoghurts are always successful and firm, because at home they are only eaten like that.

Sweetening them allows us to take them to work for lunch

Some shared tips for firm yogurt

• Every 5 or 6 packed, it is still necessary to re-sow with a commercial yogurt, rich in lactic ferments.
• cook them 2 times! the real way to get very firm yoghurts in yoghurt is to restart the "cooking" several times in a row...
• From my experience, temperature plays a lot ! I stopped stubbornly making yoghurts in winter, because they are always too liquid. In summer they take much better.

Tips for closed yoghurts

In summary to make homemade yogurt firmer here are the good tips to follow:

• have quality whole milk (not semi-skimmed) (farmer and organic if possible)
• use powdered lactic ferments (it gives a good firmness to your home yogurt)
• Add powdered milk to ensure a good consistency
• extend the take time 8-10h so that your yoghurts have time to take
• re-sow regularly (5-6 supplied) your base to keep a good consistency to your yoghurts