(click on the image for the full picture)
Part of the secret of thick yoghurt lies in your scooping technique. The keep your yoghurt thick, you want to let the liquid that naturally separates segregate to one low-laying spot. Click the image above. If you remove yoghurt such that each time you leave behind a smooth slope to the side of the container, you’ll achieve maximum thickness. Just pour off the liquid before you scoop.
The yoghurt forms a continuum from wetter, thinner yoghurt at the bottom of the container to dryer, thicker yoghurt at the top.
Now where’s my honey?
U P D A T E: The thickest, mildest yoghurt I’ve ever made was with light cream and Yogourmet freeze-dried starter.
