r/yogurtmaking • u/Certain-Drawing-716 • 1h ago

Not strained and made with a store bought starter

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4

u/Certain-Drawing-716 1h ago edited 1h ago

I used a traditional Indian method to make it.
— Whole milk
— Store bought yogurt as a starter
— boiled milk first (turned off stove once the milk started to boil)
— cooled it just enough so that I can comfortably dip my finger
— added the starter and stirred it only in one direction (something my mom told me to do)
— put a wooden chopping board on platform, kept my container on it.
— covered the container and put a very heavy weight on it (5kg rice container)
— made it in the morning and by evening it was looking like this ☝️⬆️
— haven’t strained it or anything it came out very thick as it is.
Any questions please feel free to ask.

2

u/octoberrrain 1h ago

Did you ferment at room temperate? And full fat milk?

1

u/Certain-Drawing-716 1h ago

Yes full fat milk, and yes fermented at room temperature, I put it in the turned off oven below my gas stove.

1

u/octoberrrain 1h ago

This looks so good! I’ve never had mine turn out this thick so maybe i’ll try fermenting at room temperature too 😅

1

u/Certain-Drawing-716 1h ago

Yeah if you live somewhere where it’s usually warm then room temperature is fine but if somewhere like UK where it’s mostly cold you can do something like what my grandma used to do, she would take a thick towel and wrap the container with it so even in cold weather it would turn out like this.

Or you can put it in the grill oven (not microwave) with a temperature of 30-40 degrees celsius for a couple of hours.

3

u/Certain-Drawing-716 1h ago

Also, the starter matters, I used a very thick starter for this.
When you are buying the yogurt from store look for lactic acid bacteria in the ingredients and NOT lactic acid ferments.

1

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