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Summer season demands something cool, refreshing, and healthy and nothing can be better than yoghurt. Although most of the time people buy commercial yoghurt from stores, it is always a better idea to make it at home. Who doesn’t like thick yoghurt, making it at home can sometimes be tricky.
For the unversed, yoghurt or curd is a versatile ingredient that is creamy in texture and has a tangy flavour. Yoghurt has inherent probiotic properties which promote gut health and boost immunity. It can be savoured as per your needs like enjoyed on its own, blended into smoothies, used as a creamy base for sauce and dressings, or included in baked goods. Thick yoghurt adds depth and complexity to dishes.
Making your own thick, velvety yoghurt at home is simple yet tricky as exact measurements are required. If you have failed previously to make your thick yoghurt at home, then fret now! Here are some basic tips so that you can use to achieve the perfect thick yoghurt at home.
- Choose The Right Milk
The base of any good yoghurt depends upon the milk. High-quality milk makes the foundation of the thick yoghurt. You can choose from whole milk for the creamiest results, as it is said that the higher the fat content, the richer the texture. You can also use low-fat or skim milk for a lighter yoghurt. Just all you need to make sure that the milk is fresh and free from additives or preservatives that can hinder the culturing process.
- Use A Starter Culture
To make yoghurt, the key component is the starter culture, typically live bacteria strains including Lactobacillus bulgaricus and Streptococcus thermophilus, mentioned Harvard T.H. Chaan School Of Public Health in their journal named, ‘Yogurt.’ You can either use store-bought plain yoghurt with active cultures as your starter or invest in a yoghurt starter culture for a consistent result. Note that your starter is fresh and free from, added flavours and sweeteners.
- Mind Your Ratios
To achieve a thick, creamy yoghurt, the perfect balance of milk to starter culture is crucial. As a general rule, aim for a ratio of one to two tablespoons of starter culture per litre of milk. If you use too few starters, then it will result in weak fermentation while using too much can make your yoghurt too sour. Experiment with different ratios to find what's best for you.
- Maintain The Right Temperature
Maintaining the right temperature during yoghurt-making determines the activity of the beneficial bacteria. Keep your milk around 43°Cduring incubation as this optimal temperature in the process of culture. You can achieve this by using a yoghurt maker, a thermos, or even your oven with the light on. Ensure to make a consistent temperature to get a thick and creamy texture.
- Give It Time
Patience is the key when it comes to yoghurt-making. After you have inoculated your milk with the starter culture, give it ample time to ferment and set. However, the duration can vary depending on various factors such as the temperature and the specific strains of bacteria used. Yoghurt takes from 6-12 hours to fully develop this flavour and texture. While you allow it to ferment, do not disturb the yoghurt which may disrupt the culturing process.
- Strain For Thickness
If you want an extra thick and creamy yoghurt like that Greek yoghurt, strain the finished product for the desired result. You can line a fine-mesh sieve or muslin cloth then pour your yoghurt into the sieve, allow it to drain over a bowl and keep it in the refrigerator for several hours or overnight. The whey will separate from the curd, giving a thicker consistency.
