runny yogurt question

pfal6

I used whole milk as was suggested here to avoid it from being too runny. The only thing I messed up on was leaving it in the cooler of warm water for almost 4 hours instead of 3. And I didn't measure the warm water in the cooler to exactly 1 gallon. I just filled up my teapot and used that. Do you think those are the reasons why it's runny? It tastes fantastic, I would just like it a bit thicker. Also I need the steps for straining it to make it Greek-style. Anyone have that?

 

Thanks!!!

uncannycanuck

To make it greek-style, just put it in either a coffee filter or cheesecloth lined strainer, and put that in a large bowl, and let it sit in the fridge overnight. Pour off the whey (you can reserve to use in place of water/milk in baked goods) and away you go!

As for why it didn't get very thick, that's hard to say. Mine is about the consistency of boughten yogurt, but I left it 10 hours in the oven.

This place has directions to make yogurt with gelatin in it (which is what most commercial yogurts use), if you really  miss the thickness.

WendyGR

you can also add dry milk powder to help thicken it

SuperGreen

uncannycanuck:

To make it greek-style, just put it in either a coffee filter or cheesecloth lined strainer, and put that in a large bowl, and let it sit in the fridge overnight. Pour off the whey (you can reserve to use in place of water/milk in baked goods) and away you go!

DH likes it the consistency our homemade yogurt comes out as, and I use this procedure (cheesecloth since we use a french press coffemaker) to make it thicker.  It works great!