All you need are a couple of tablespoons of a good store-bought yogurt, a quart of milk and a cooking thermometer. I followed the procedure exactly, and got a wonderfully thick result. I wanted to try flavoring it, by adding a little Stevia and few drops of good quality vanilla extract. It’s a good thing I did a little research, because initially I would have added the stevia and vanilla before transferring the milk and yogurt mix to the glass containers. That would have resulted in a liquid mess, it would have never thickened. Whatever you want to add, make the yogurt first following the recipe’s instructions and add the sweeteners or flavorings only after it has thickened. In my experience, adding the stevia and vanilla did compromise the thickness a little bit. It’s the one pictured in the bowl with the berries.
Another important tip, is that when you cover your container with the kitchen towel, make sure you cover the entire thing, including the top. The more time you let it thicken, the more it will, but you also increase the tartness in the flavor. I left mine for exactly 6 hours because I couldn’t wait to see the results. Next time I will try leaving it alone for 8 hours. Next up, coconut milk and almond milk yogurt.
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