Quote:
Originally Posted by Hattie
For thicker yogurt you can also add 1/3 to 1/2 cup powdered milk per quart of milk before heating. Also, the longer the yogurt sets, the thicker it will be. However, the longer it sets, the more tart it is.
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Bea, so glad to see you! Thanks for the tip. I am going to try a batch with Fairlife milk. Supposedly that makes thicker yogurt without straining. I have a Eurocuisine strainer and cleaning it was such a pain.
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