If you’ve ever wondered how to make yogurt so thick it’s almost like a stone, this recipe holds the secret! With just three simple ingredients and a surprising trick, you’ll be able to achieve a creamy, luscious texture at home. Let’s dive into this easy and effective method!
Ingredients
- 2 liters of fresh farm milk
- 2 tablespoons of cornstarch
- 2 tablespoons of yogurt (as a starter culture)
Instructions
- Prepare the Milk
- Pour the farm milk into a large pot. Heat it over medium heat until it just begins to steam (about 85°C/185°F). Stir occasionally to prevent scorching.
- Add the Cornstarch
- While the milk is heating, dissolve the cornstarch in a small amount of cold milk or water to create a slurry.
- Once the milk is warm, slowly whisk in the cornstarch mixture to ensure no lumps form.
- Continue heating the milk until it thickens slightly, then remove it from the heat and let it cool to about 42°C/108°F (warm but not hot to the touch).
- Incorporate the Yogurt Starter
- Take 2 tablespoons of yogurt and mix it with a small amount of the cooled milk to create a smooth consistency.
- Stir this mixture back into the pot of milk evenly.
- Ferment the Yogurt
- Pour the mixture into clean jars or a large container.
- Cover them with a lid or clean cloth and place them in a warm spot (like an oven with the light on or wrapped in a towel) to ferment for 6–8 hours, or until the yogurt sets.
- Cool and Serve
- Once the yogurt has thickened, transfer it to the refrigerator to chill for a few hours.
Tips for Success
- The cornstarch acts as a natural thickening agent, giving the yogurt its dense, creamy texture.
- For an extra-thick result, strain the yogurt through a cheesecloth after fermentation to remove excess whey.
Enjoy your homemade yogurt, so thick and rich it’s practically a hidden treasure! Perfect for eating plain, adding to recipes, or serving with fresh fruit.