The biggest problem with homemade yogurt is to achieve the desired consistency. For often it becomes too liquid and is then just a little firmer milk than a real yogurt. However, one can achieve a better result by observing various factors.
Tips to keep the yogurt tighter
The following four tips help to make the yogurt stronger. Not all tips have to be heeded, there help these strongly in the self making the yogurts.
Milk powder or soy milk powder
If you use some milk powder, that is about two tablespoons of powder per liter of milk, the result can also improve. Soy yogurt can of course be stabilized with soy milk powder.
Fat percentage of start culture and milk
Care should be taken to ensure that the milk and yogurt of the starter culture have the same fat content. This results in less whey, which makes the yogurt stronger.
Duration of yogurt preparation
Care should be taken to ensure the correct duration of yogurt preparation.
As a rule, this varies between eight and twelve hours, depending on the ferment used. If the preparation time is too short, not enough lactic acid bacteria can reproduce and the milk does not become yogurt.
The correct temperature also plays a role. It must not be warmer than 45 ° C, otherwise the bacteria can die from the heat, which negatively affects the thickening process.
Let it ripen
It is useful to have the finished yogurt in the refrigerator. It must not be shaken too much or even agitated.
Use fruit yogurt jam
Marmalades to thickening experience, jam also has a positive effect on the firmness of yogurts as it gels through the pectin. However, since the jam is used for a lot of sugar, it increases carbohydrates and calories.
Why is the yogurt really firm?
That milk becomes a yogurt and thereby is due to chemical processes. The milk lactic bacteria are used to reorganize milk proteins in their composition, so that thickening of the milk occurs. This is the natural process.
However, it is also possible to use a few knobs that give a stronger consistency.
Additives for yogurt purchased
Many manufacturers are using these methods. By adding starch (cornstarch), low-methylated pectins, gelatin, acid aggregers (citric acid), agar agar or carrageenan, the yogurt gets a nice consistency.
To get these at home, it is enough to add a little bit of guar gum to the yogurt, like a teaspoonful of one liter, which is then pureed.
Make creamy yogurts by yourself
For a creamy or creamy result, one or two tablespoons of inulin can be added. Oligofructose can also be added, which makes the yogurt sweeter. Popular is the mixture of each one spoon of inulin and oligofructose for yogurts.
Oligofructose and inulin
Oligofructose and inulin are both fiber which can not be digested by digestive enzymes in the gut and stomach. For this reason, they improve not only the mouthfeel and taste of the yogurts, but are also helping to cover the daily requirement of fiber.
What are low-methylated (low-esterified) pectins?
These pectins differ from others by their degree of chemical esterification. This is by definition between 50% and 5%. If the presence of multivalent cations is given, it can also form without sugar jelly.
However, a pH of one to seven is necessary. They are used not only for dairy products, but also for the production of fruit preparations and calorie-reduced feast spreads.