How to make yogurt at home? But not just any yogurt, how to make delicious, thick and creamy yogurt right in your kitchen? This question can tempt your taste buds any time but the process of making it might seem daunting, a lot of times. Some of the common problems are yogurt turning out watery, runny or too sour or yogurt not setting at all! This makes most people turn to the store-bought yogurt which tastes good for sure, but with consequences.
The Additives in Store Bought Yogurt
The store-bought yogurt gets its taste and texture from a number of additives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the opposite.
So, if one wants to take advantage of all the essential nutrients the yogurt can offer, it’s important that it is made at home using the natural method, which is actually quite simple if you know this secret:
The Natural Method of Making Yogurt at Home
The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic – will make sure nothing leaches into your yogurt and contaminate it, and semi-porous – allow excess water to evaporate making the yogurt thick and creamy, naturally and WITHOUT any additives.
Once you have the pot, the rest is easy:
- Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture.
- Add yogurt culture.
- Set in the oven with the lid on and oven light on.
- Let it incubate for 6-8 hours and the yogurt is ready.
The whole process takes less than 10 minutes hands-on time and the yogurt left in the pot gets thicker and creamier within few hours after fermenting. Also, no additives or sugars are needed and there is no nutritional loss (because the heat from the walls of the pot is gentle on the food’s nutritional cells).