Say Goodbye to Watery Yogurt (French Nun Secret)
Learn the secret of French nuns to make thick and creamy homemade yogurt without any special equipment. This foolproof method results in delicious 'yaourt' perfect for any occasion.
Ingredients
- 1 gallon (3.78 liters) whole milk
- 1 cup (240 ml) plain whole milk yogurt with live active cultures (store-bought or from a previous batch)
Instructions
- 1
Gently heat the milk in a large pot over medium-low heat. Stir constantly to prevent scorching, until the milk reaches 180°F (82°C). This step is crucial for thickening the yogurt.
- 2
Remove the pot from the heat and let the milk cool down to 115°F (46°C). You can speed this up by placing the pot in an ice bath, stirring occasionally.
- 3
Once the milk has cooled, take about 1 cup of the warm milk and whisk it into the starter yogurt in a separate bowl until smooth and well combined.
- 4
Pour this yogurt mixture back into the pot of warm milk and stir gently to distribute evenly.
- 5
Prepare your makeshift yogurt maker. This could be an insulated cooler, a large thermos, or a box filled with towels. The goal is to maintain a consistent temperature of around 110-115°F (43-46°C) for several hours.
- 6
Pour the milk and yogurt mixture into clean jars or a large container. Cover them tightly.
- 7
Place the jars in your makeshift yogurt maker. If using a cooler, pre-warm it with hot water, then drain and fill with the jars and some hot water to help maintain temperature.
- 8
Incubate the yogurt for at least 8 hours, or up to 12 hours for a tangier, thicker result. Avoid disturbing the yogurt during this time.
- 9
After incubation, carefully remove the jars. The yogurt should be set. Refrigerate for at least 4 hours before serving to allow it to fully thicken and chill.
Prep Time
15 mins
Cook Time
8 hours
Total Time
8 hours 15 mins
Pro Tips
- •Using whole milk is essential for the creamiest and thickest yogurt.
- •Ensure your starter yogurt is fresh and contains live active cultures.
- •Maintain a consistent temperature during incubation. Fluctuations can result in watery or unset yogurt.
- •Do not stir or disturb the yogurt during the incubation period.
- •For an even thicker yogurt, strain it through cheesecloth after refrigeration to remove whey.
Variations
- •Add sweeteners like honey or maple syrup after the yogurt has set and before serving.
- •Infuse the milk with flavors like vanilla bean or cinnamon sticks while heating, then remove before cooling.
- •Use the thick yogurt as a base for smoothies, dips, or as a substitute for sour cream.
Comments (0)
No comments yet. Be the first to share your thoughts!