Thick Heirloom Greek Yogurt

posted in: blog post, Fermentation, Recipes | 0

Natural Green - Thick Home made yogurt

about Thick yogurt


Ever tried making yogurt from quality store bought yogurt before and ended up with something thin and watery?

to make thick home made yogurt make sure that you are using full cream cow’s milk and the culture you are using is fresh and of good quality.


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That’s why I hunted for an Hierloom Yogurt Culture, found one and as they say ‘The proof is in the eating‘. Thick. Creamy + Delicious!



The perks of home made yogurt is that you can choose what to add to flavor it -no artificial sweeteners + preservatives! and according to many sources there’s more probiotics in Heirloom Yogurt than in store bought! But the thing I like the most is the fact that I know what’s in it..


It’s a good idea to make fresh yogurt at least once a week to keep the culture strong, although I’ve used an older culture once by mistake and it didn’t fail on me. Lesson of that day was labeling, I kept on reminding myself the hole 6 hours while the yogurt was culturing.

..what’s so hard about it.. just a permanent maker and a word or a couple of numbers that makes a date… why Nadia.. why?!”

As with making all the other ferments, you don’t need much to get started.

Milk + Yogurt which is the Starter / culture – that’s it for the ingredients – ONLY 2 INGREDIENTS NEEDED!


The RATIO is important because if you add too much starter your yogurt will be runny..

too little and that will also cause inconsistencies.


I don’t make much yogurt per week because I’ve got the Kefir going too so this is my ratio,

1 Tablespoon of Culture / ready made yogurt  to 500 ml of Full Cream Milk.


OR if you want to make 1 Liter

2 Tablespoons per 1 liter of milk


OR if you want to make 2 liters

1/4 cup per 2 liters of milk

NOTE ON THE MILK Low fat + Goats milk will cause your yogurt to be runny + thinner.


Let’s see what you’ll need to get started.



  • Pot – to heat your milk in
  • Thermometer – this is optional but I’ve found by using it I get a thicker yogurt.
  • Balloon Whisk
  • Spoon Measure
  • Jar to culture your yogurt in
  • Stove
  • Yogurt Maker / Space blanket / Blankets / Hot&Cold bag like the ones you get from Pick ‘n Pay / oven + oven light – for culturing the yogurt.


How to:

  1. Wash + rinse all equipment thoroughly – no need for special sterilizing chemicals and stuff, just make sure your equipment is clean a rinse with HOT water always puts my mind at ease.
  2. Pour the milk into a measuring jug and pour almost all of it into the pot. leave about 2 tablespoons to barely a 1/4 cup in the jug because now you are going to add the starter to that milk in the jug.
  3. First put the heat or gas on low to medium and heat the milk, keep the thermometer close by so that yo can take the temperature.
  4. Take the balloon whisk and whist the starter into the little bit of milk in the jug + keep it covered so that bugs don’t dive into it.
  5. I normally leave my thermometer in the pot while the milk is heating. When your milk reaches 80°C – 82°C, put off the heat and let it cool down to 42°C.
  6. When it reached 42°C then it’s time to add the starter that’s in the jug, add + whisk quickly.
  7. Pour the yogurt into the jar and put it in the yogurt maker for 6 – 8 hours. After that you can put your yogurt in the fridge it usually sets more when in the fridge.


When you don’t have a thermometer

Look for foam like bubbles forming.

It’s ready to cool down when your milk starts to make foam like bubbles on the sides then it’s time to put off the heat.

Let your milk cool, here you are going to use your pinky to make sure you don’t burn your culture.


You’ll know its ready to add the starter when

The milk should be warm but not too hot.. so you’ll dip your pinky in and if you can keep your pinky in the milk for at least 10 counts (count out loud and say 1 -one thousand, 2 -one thousand, 3 -one thousand. The one thousand is to ensure that you are not counting too quickly.


When you don’t have a yogurt maker.

Wrap the yogurt in a towel / blanket / space blanket to insulate the heat and let it stand in a cooler box, Hot&Cold bag or cupboard or somewhere warm where it will not be disturbed for 6-8 hours.


After the 6-8 hours the yogurt will be thicker but not as thick as it will be when left in the fridge for say

3 – 6 hours.


Tuesdays is my yogurt making day.. I do it without thinking about it.. while getting the breakfast ready and when I get back in the afternoon my yogurt is ready to go to the fridge.

There was a time when I did prepare my yogurt in the evening so that it can be ready the next morning, but it didn’t fit into my routine quite well.



Fit it in any way it best suits you.

Natural Green Yogurt


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