Making Yogurt at Home: Thick & Delicious w/o Additives or Thickners
Are you tired of eating runny, watery, sour yogurt? Would like to make thick, silky & delicious yogurt without the fuss and the ‘straining’? Without the harmful additives like gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. Want pure yogurt without losing the liquid probiotics? Then try making yogurt in Miriam’s Earthen Cookware — just the way it’s been made for centuries in yogurt eating cultures — in a pure clay pot!
You can get thick, delicious & nutritious yogurt when made in MEC 100% Non-toxic, “breathable” pot!
The excellent heat retaining capacity of the pot holds the heat for the longest time at just the right temperature for the yogurt’s culture to incubate. More importantly, the pot’s microscopic pores let water evaporate, making yogurt thick and creamier, naturally. No need for any artificial thickeners. And with our pots, there are no metals or glazes leaching into the milk. Making yogurt at home with MEC pots.
Why Making Yogurt At Home Is The Best Option?
Because a lot of the good stuff in yogurt is processed out in the store bought ones. It is usually loaded with unhealthy sugars and artificial sweeteners. A number of other additives and artificial thickeners (pectin, gelatin vegetable shortening etc.,) make it unhealthy. Also, yogurt is heat processed to increase shelf life, which can destroy live bacterial cultures. As a result, store-bought yogurt is anything but healthy. Here are more reasons why making your yogurt at home is better.
Here’s How To Make Thick, Delicious Yogurt Without Using Additives:
(3 steps, 7-10 minutes hands-on time)
Ingredients: Raw or pasteurized milk & live culture (2-3 tbsp of yogurt from the previous batch for every 1/2 gallon of milk)
Step 1: Heat Milk:
Use one pot exclusively for making yogurt. Typically customers get the Set of 2 MEC Medium pots for yogurt making. Having two pots comes in handy to let one dry while the other contains your yogurt. A thoroughly dried pot is ideal for letting the yogurt turn out thick and creamy.
Swish some water in the pot, pour it out then pour milk into your pot and set it on the stove top. This step is nice good-to-know info to prevent yogurt from sticking to the pot later on. Start the stove on low and in 5 minutes increase to medium. In about 30-40 minutes, you should see tiny bubbles forming on the surface. The milk is now just about to boil (around 150-160 F) —turn the stove off.
Step 2: Adding the live-cultures:
As culture for the first time you can also use plain whole milk yogurt from the store, make sure it has live cultures. Open lid and let it cool for about 30 minutes (to around 110 F). Again, no need for a temperature gauge. With clean hands put your little finger (“pinky”) in the milk. If you can hold it there for 5 seconds the milk is ready for the culture. If it feels too hot to hold on for 5 seconds, you need to wait some more. Add the culture to the milk when ready and stir it in thoroughly.
Step 3: Set to incubate:
Close lid and set the pot in the oven overnight or for about 6-8 hours with the oven light on. Place pot close to the oven light if possible. If you live in places with outside temperature over 75 F you can let the pot sit outside at room temperature to incubate. Your pure-clay pot is a great retainer of heat so no need for wrapping with towels or to set the oven at a certain temperature or even turn it on at all–all you need is the light to be on. The next morning (or within 6-8 hrs), your yogurt is ready! Take the pot out of the oven and let it sit outside at room temperature for about 30 mins. Refrigerate and serve chilled.
- While Set of 2 | Yogurt Maker is our best seller for making yogurt and each pot can make a little over 1/2 gallon, the others pots can also be used for making bigger batches. The MEC large pot can make 1 gallon and the x-large pot can make 1.5 gallons.
- Use the pot with the diffuser especially when cooking on any stove that runs on electricity—glass, ceramic or coil cook-tops.
- Yogurt from whole milk is best because it is less manipulated and has most of the nutrients. But you can also use low-fat if you prefer. The fat in whole milk is essential for brain cell growth and nourishment for people of all ages.
- In a few uses, the milk will take less time to get hot than in the new pot.
There are many different healthy homemade flavors you can add to your yogurt, here are some of our favorites:
- Yogurt with brown sugar, a pinch of salt and chopped almonds and walnuts
- Have Yogurt with pureed fruits—try blueberries or strawberries with nuts of your choice
- Yogurt with granola is also another healthy choice for breakfast
If you like it with some heat: go for yogurt with chopped cilantro, thinly sliced onions and some chopped green chilies with a pinch of sea salt. This recipe for yogurt turns out best if you add about 3-4 tbsp of water to every cup of yogurt. But you don’t have to use exact measurements. Just make sure the yogurt is not very thick. Dilute it to a thick but pourable (flowing) consistency.
The internet is a good source for things you can make with your yogurt, but remember to use those recipes that do not call for the use of any artificial or unhealthy ingredients or chemicals!
Nutritional Benefits Of Making Yogurt At Home:
Your yogurt is a good source of many minerals needed to stay healthy. It is high in zinc. Zinc is important for cell growth and repair. One eight-oz. serving has around 42 percent of your daily calcium, a crucial aspect of healthy bones. Also, yogurt has a high amount of phosphorus. Phosphorus works with calcium to help with bone strength and growth. Natural yogurt also has 15 percent of your daily value of potassium that helps to keep your muscles working properly…
Vitamins: Your homemade yogurt is also a great source of multiple B vitamins like Riboflavin or Vitamin B2, B8, B1 and B5. And also a rich source of Thiamin and Foliate.
How does MEC Clay Pot Yogurt Compare to Greek Yogurt and Others?
Compared to regular yogurt made without thickeners or additives MEC yogurt is very different in that, it is clearly much thicker and creamier and delicious. But the real test is when comparing it to Greek yogurt. When compared to Greek yogurt MEC’s is thicker but more importantly healthier. Because Greek yogurt is thickened by straining the yogurt several times and discarding the essential liquid probiotics. with MEC yogurt, the liquid and the semi-solid probiotics stay intact while the pot slowly and naturally lets just the water evaporate. Nature is indeed wonderful!!
On a side note:
Did you know the Greeks actually made their yogurt in clay pots, and that’s why it turned out thick? People tried to imitate that and came up with the process of “straining”.
Besides being thicker and creamier, your yogurt made in MEC pots is without a doubt healthier because the food has no interaction with metals or chemicals from the pot. And does not experience nutritional loss while cooking or heating.
Have questions using your pure-clay pots? Check out our FAQ section to get answers to all your questions about clay cooking.
Click here if you’re interested to know where and how MEC clay cookware is made?
Get your MEC Yogurt Maker today! And start enjoying this kind of uniquely delicious yogurt.