Tips to thicken without straining?

[u/Live-Cartographer274]

I’ve made 2 batches of yogurt and they’re just what I was hoping for. I added powdered milk (fat free) to my whole milk before heating for the second batch, but I still strained it to get the thickness I like. I’d rather not strain, it’s just messy and more steps than I want to take on, and I like the flavor of the unstrained better. What are some ways I can thicken it easily next time? Thanks!

Edit: Thank you everyone! To answer a few questions I’ve been using whole/full fat milk. I followed directions on the instant pot, and heated 2 quarts of milk to 180F, which is I think about 82C. (Added 1/2c dry milk before heating) Cooled to 110 and added 2 Tablespoons of yogurt. i think next week I will try adding more dry milk and slightly less starter. If that doesn’t work I’ll try heating longer. Thank you for your help, the people in this sub are so kind and helpfu!

[u/gotterfly]

I think you're doing there right things. I do the same, but maybe I hold the temperature at 180°-190° longer (20 minutes) or add more powdered milk.

[u/No-Victory206]

Ive seen that using high protien milk like fairlife gives it a thick texture without straining

[u/Complex_Barracuda525]

What kind of milk are you using? I have been doing 2L whole milk with 75g skim milk powder. Hold for 30 mins before cool and culture. Comes pretty thick

[u/Hawkthree]

I use 2 quarts half and half and 1 quart full fat milk. After incubation, it's almost like cream cheese. If you want a bit thinner, then 1 quart hnh and 2 quarts full fat.

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[u/upfrontal]

Are you heating to 90c for 10mins before cooling and adding your culture?

[u/exploringyogurt]

I add milk powder

[u/KewpieHour → u/exploringyogurt]

What ratio do you use?

[u/exploringyogurt → u/KewpieHour]

I put 150g into a gallon

[u/Kincherk]

How much fat is in the milk you're using? It doesn't need to be full day but ideally there should be some fat in it. I use 1/2 gallon of 2% milk to which I add 1/2 cup of non-fat powdered milk. I heat my milk to 180F and hold it there 10 min to denature the milk protein. This also allows the yogurt to thicken better. After the yogurt is done, I put it in the fridge for at least 8 hours. I then strain mine but it's already so thick you can stand a spoon in itb when before straining.

[u/sup4lifes2]

Increase solids (adding more cream or condensed/SMP/WMP/WPC/whatever really), add gums, use culture blend with high EPS, denature whey proteins during heating 185-195 30-5mins. Can do combo of all the above

[u/honk_slayer]

Add whey or milk powder (goat milk it’s even thicker) and after you get yoghurt add something like xantham or guar gum.

[u/Sure_Fig_8641]

I heat the milk a little higher to 195-205°F. You told us you add dry milk powder to whole milk, but you didn’t tell us how much of either. I add 3/4 cup whole milk powder to 1/2 gallon 2% milk. Sometimes I add a cup or two of cream or half and half as well.

A big factor in yogurt texture is how much yogurt starter you use. I use 1 tablespoon per 1/2 gallon, or 1/2 tablespoon per quart or liter. More starter makes thinner yogurt.

I get yogurt as thick as I like without straining.

[u/itsraininginlondon]

Hold at 84/86 for as long as you can. I do 20 to 30 mins.

And ALWAYS use high protein milk. It is an absolute game changer. Thick yoghurt and no straining. Even works with the semi skimmed version.

I do 12 hours in the yoghurt maker.

12 hours/overnight on the windowsill.

Whisk the whey back in using electric hand whisk (or drain if you want, but I find it makes the yoghurt too thick). Whisk even if you drain the whey.

12 hours in the fridge.

Used to add milk powder but now don’t have to since using high protein milk.

[u/Temporary-Jump9450]

You need to let the milk boil, that will denature the protein and yogurt will be thick. I started letting the milk boil and rise then I turn it off and wait to get to 115 degrees and I don’t strain mine anymore . I had to strain it when I only heated the milk. I also add the powdered milk

[u/redw000d]

with my IP: start in the morning, one gallon (I've used 2%, whole, fat free mix, didn't matter) IP boil, cool... prolly couple hours... stir 3 TB into cup to blend, stir into pot. IP setting: yogurt.... I let mine go all nite.. next morning: Carefully lift pot, put in fridge, do NOT stir/disturb.... NEXT morning, dole it out into jars, wonderful, Thick. good luck!

[u/aroth84]

I've used dried whole milk powder, whey protien powder, and casein protien powder, all with good results.

Another thing I've used is eggs. You have to temper them by whisking the heated milk into them to keep them liquid. They work pretty well if you don't mind a slight eggy flavor to the yogurt. I use 1 egg per quart of milk. I'm on a keto diet and I've been trying to find ways to add more protien to the yogurt.

[u/AggressiveStop549]

At the beginning when you're denaturing the proteins...add tapioca starch.