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- Dairy Free Greek Yogurt Substitute
- Best Dairy Free Greek Yogurt Recipe
- Dairy Free Greek Yogurt Alternative
Our team includes licensed nutritionists and dietitians, certified health education specialists, as well as certified strength and conditioning specialists, personal trainers and corrective exercise specialists. Our team aims to be not only thorough with its research, but also objective and unbiased. The information in our articles is NOT intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Greek Yogurt Nutrition: Good or Bad? By October 23, 2015.
A six-ounce container of soy yogurt only offers seven grams of protein, and even though it's 'Greek-style,' cultured coconut milk yogurt only offers two grams. Dairy-Free Vegan Yogurt Brands If you think you can't live without yogurt, don't panic! We've compiled 7 options for you to enjoy Greek Yogurt (which also include the live active cultures) without any dairy whatsoever.
There are many under-appreciated foods that can literally turn around our health. Sauerkraut and kimchi come to mind. Equally, there are over-appreciated, overhyped foods that most people believe are good for them. For example, the virtues of whole grains are continually publicized even though many people would be healthier without them. Where does fall? Around the world, dairy is mostly recognized as an important part of a healthy, well-balanced diet.
And yogurt is usually the most acclaimed dairy product of all — especially, which has become more popular than ever over the past decade or so. That’s because of its thick, creamy texture plus being known to provide hard-to-get calcium in addition to high amounts of protein and several other nutrients, like B vitamins.
On the other hand, dairy products, including Greek yogurt, aren’t always all they’re cracked up to be. In general, dairy can be confusing because dairy products are naturally high in saturated fat, which is typically portrayed as harmful and tied to high cholesterol levels. In fact, trusted organizations like the American Heart Association have recommend people eat mostly nonfat or, including yogurt, for decades. In addition, more people are concerned with added hormones, sugar, artificial additives, colors or sweeteners that are used to make most store-bought yogurts. Yet others, including those who read my articles, have heard all about the gut-friendly benefits of. So what’s the verdict when all is said and done — is Greek yogurt healthy or not? Background of Greek Yogurt Here’s a bit about how Greek yogurt is made, plus a brief history of where it comes from: Greek yogurt originated in parts of Europe hundreds of years ago, where widely available cow and were first fermented to prolong shelf life.
Greek yogurt is made by combining milk and live cultures (bacteria), then straining the mixture through a filter to remove the liquid whey that naturally occurs in milk. Whey is normally left over when milk curdles.
Straining also removes some of the lactose sugars, salt and water, which is why Greek yogurt is thicker and higher in protein than standard yogurts, but also usually lower in sugar and carbohydrates. Today, many yogurts that claim to be “Greek-style” don’t follow traditional methods and instead take shortcuts, like adding thickening agents such as condensed milk, corn starch, carrageenan or gelatin. In fact, the FDA doesn’t regulate the term “Greek-style,” so this actually means practically nothing when it comes to ingredients or preparation. The methods used to make commercial Greek yogurt don’t make it any healthier than other types of yogurt — in fact, the $2 billion is now tied to environmental concerns related to disposing high amounts of leftover byproducts called whey acids. Here’s a little-known Greek yogurt nutrition fact: Every cup of Greek yogurt takes about three cups of milk to make, which results in a lot of unused and wasted material that needs to be disposed of (as a comparison, in looking at, regular yogurt uses about a quarter of this amount).
Depending on your tolerability, dairy products in general are potentially problematic foods. A popular is that, basically, it’s healthy.
But most people today are beginning to understand that dairy products, including yogurt, fall in the questionable category since they can be hard to digest for many people — on top of most brands being loaded with junk. Humans are the only species that continues to drink milk after infancy and the only species that drinks another mammal’s milk. But the problem with Greek yogurt nutrition goes beyond these points — it also has to do with the little-known fact that preparation and manufacturing processes, including, can destroy a high level of the nutrients that dairy has to offer in the first place. Why Greek Yogurt ISN’T as Healthy as You Thought Despite what most people think, here are several things you need to know about Greek yogurt nutrition, showing that it isn’t quite as beneficial as you’ve been led to believe: 1. Risk for Lactose Intolerance The ability to digest dairy is more complicated than you might think. Some people can tolerate dairy products well, while others have strong reactions to lactose, casein or other compounds found in dairy that cause them to experience symptoms like acne, diarrhea, bloating and gas. The bulk of dairy’s health problems come from its natural sugars (lactose) and proteins (whey or casein).
Both can be seriously inflammatory, especially when natural enzymes are removed from milk that help with the digestion process. The lactose in yogurt can cause discomfort for some people who lose the ability to digest lactose after infancy. This results in caused by a reaction to lactose, which is a type of sugar. Like certain other carbohydrates (such as FODMAPs), when it’s not properly digested, it can lead to digestive discomfort, bloating, overgrowth of bad bacteria and digestive issues like SIBO. Hormonal Trouble Conventional dairy farms often use added growth hormones to boost the cows’ production of milk.
Even without added hormones, dairy naturally contains some hormones, which can be problematic for people prone to. This makes sense if you think about it, since milk comes out of cows’ mammary glands where progesterone, estrogen, testosterone and other hormones are present. While some people can benefit greatly from high-quality dairy, it’s worth some experimentation if you fall into a hormone-sensitive category and experience acne, PMS symptoms, etc. Some people, especially women with hormonal irregularities, find that they have better hormonal stability, clearer skin, lighter periods, easier weight loss and better digestion when avoiding all dairy — including Greek yogurt. Potential for Acne and Skin Flare-Ups Lactose intolerance isn’t always the cause for digestive issues from yogurt or milk. Pasteurized and used to make Greek yogurt can cause histamine reactions and gut problems in some people. Casein, the other dominant dairy protein other than whey, is capable of triggering an immune response in the form of a histamine reaction, which leads to inflammation, swelling and other signs of allergies.
Studies have found that includes reactions to food allergies like dairy and can cause acne, eczema, hives, rashes, and even asthma or sinus problems. Other Autoimmune Reactions For people with sensitive digestive systems, lactose, whey or casein can affect the gut in the same way that food allergens like gluten do. Anyone who has existing damage within the gut environment, including or autoimmune conditions, is especially vulnerable to negative dairy reactions. That’s because once the immune system is triggered by any allergy or sensitivity, it begins to attack the body’s own tissue and raise inflammation levels, making it more likely to see dairy as a threat. If you have a known intolerance or allergy to gluten , or an autoimmune disorder like or arthritis, you could benefit from eliminating dairy and seeing if you notice a decrease in symptoms — like fatigue, brain fog, bloating, aches and pains. Potential for Weight Gain Most Greek yogurts that are promoted as “healthy” are unnaturally low-fat and have added sugar to make up for the lack of taste.
Even though mainstream nutrition recommendations promote low-fat dairy as being healthier than full-fat, removing natural fat from dairy means that other additives need to be used in order to give yogurt an attractive texture and taste — so it usually contains cane sugar, high fructose corn syrup, or and ingredients. Greek yogurt has an especially “tart” taste, so usually it takes even more sugar to appease customers. Dairy already contains sugar naturally, so adding even more means it will cause a bigger insulin response and raise the risk for blood sugar fluctuations, potentially leading to weight gain or even diabetes.
What to Have Instead of Greek Yogurt Dairy isn’t all bad like it might seem — in fact, I believe that along with other organic dairy products made from pasture-raised animals (cows, goats or sheep); they can be great additions to many people’s diets. This is especially true for, which is fermented and has been a time-honored food for thousands of years, providing probiotics in addition to valuable nutrients that are often low in people’s diets today. The difference between most Greek yogurts and the type I recommend has to do with the quality of the milk and process used to make the yogurt. Unprocessed, fermented dairy products are beneficial for gut health because of the (“good bacteria”) they provide, assuming dairy proteins are not an issue for you.
The live cultures active in Greek yogurt usually include bacteria S. Thermophilus (St) and L.
Bulgaricus (Lb), which are responsible for its characteristic sour or tangy taste. Yogurt and are two popular fermented dairy products, which means they hold protective bacteria that’s available to you when you eat them. Amasi is another beneficial fermented milk beverage available in some specialty stores that has the consistency of a liquid yogurt. In addition to providing bacteria that can help replenish and promote gut health, the process that is used to make yogurt also naturally helps breaks down lactose molecules, along with some of the proteins found in dairy (casein and whey). This usually means they are easier on digestion than milk, plus they have less of a hormonal response. Another option is to consider drinking goat milk and buying goat milk yogurt, which tends to cause less digestive discomfort in many people than cows’ milk. Along with choosing fermented types of dairy over unfermented dairy, you want to ideally find raw and full-fat yogurt.
Fat is a natural part of milk, and it’s the fat that is actually a rich source of vitamins A and D. Full-fat dairy from grass-fed cows also provides higher levels of two rare nutrients, and vitamin K2. Conjugated linoleic acid is known to improve immune function and help with weight maintenance and insulin control. K2 is necessary for many different bodily functions, including building strong bones, teeth and healthy skin.
Why is raw yogurt and milk best? Here’s what you need to know if you’re not familiar with raw dairy products: Pasteurization and homogenization can denature dairy and alter its natural chemical structure, making fats rancid and difficult to digest, while also destroying nutrients and important enzymes. Pasteurization is the process of heating milk to very high temperatures in order to destroy all disease-causing bacteria and pathogens, but in the process it unfortunately also lowers many nutritional qualities and leads sugar and protein molecules to change form, which makes them more likely to trigger immune reactions. There’s a big difference between pasteurized milk and raw milk for this reason, so even people who cannot tolerate congenital yogurt or milk well might find they can digest raw milk. Finally, another important factor to consider is the health of the animal that produces the dairy. The quality of an animal’s diet and its living conditions have significant effects on the nutritional value of its meat or milk. Dairy products from industrially raised cows have a low nutritional value, since the cows are often fed an unnatural diet and kept indoors for the majority of their lives.
Most Greek yogurt that is available in supermarkets comes from cows raised on corn, soy and scrap feed that live in closely packed, industrial dairy-processing plants, where they are never allowed to roam freely on grass. What’s a better alternative to conventional yogurt? Products from grass-fed cows that were raised in a pasture are known to contain a higher percentage of nutrients, including like omega-3s. Healthy cows have a healthier gut environment and obtain more antioxidants in their diets from grass, which means they store and provide more vitamins (like vitamin A and E, for example) within their milk. Look for organic, unsweetened, grass-fed dairy when buying Greek yogurt or other products. This ensures that the cows were not given added hormones or antibiotics, or kept inside where they are prone to becoming sick and malnourished. If you’re set on eating Greek yogurt for its higher protein content, look at the main ingredients — you want to see milk and, but not added protein like “whey concentrates” or thickeners like “modified corn starch.” Read Next: From the sound of it, you might think leaky gut only affects the digestive system, but in reality it can affect more.
Because Leaky Gut is so common, and such an enigma, I’m offering a free webinar on all things leaky gut.
Three words that definitely describe Greek Yogurt, which is why so many of us are huge fans of this custard-like probiotic treat. Yet, each time I attempted to make it, I found myself frustrated by the straining process required to achieve its classic thick texture. My frugal tendencies cringed at how much yogurt was wasted in the straining process, and my neat-nick alarms were blaring over the mess of cleaning out the yogurt-laden strainer.
Of course, I don’t want my issues to rain on anyone’s Greek yogurt making parade, so if you love straining yogurt, then don’t let me stop you. But as for me and my yogurt-devouring family, there just had to be an easier way to achieve a thick, creamy yogurt without all the extra effort and fuss. Thankfully, my dreams came true as I found out from a few real foodie friends THE SECRET you can indeed bypass the pain of the strain, thanks to handy dandy. Basic Dairy and Non-Dairy Recipes for Making Greek-Style Yogurt Since this is intended to be a visual step-by-step tutorial, the two recipes below (for dairy and non-dairy Greek-Style Yogurt No Straining Required) provide the list of ingredients and some important instructions, but please do be sure to follow the photo tutorial below for easy step-by-step instructions. Follow the step-by-step photo tutorial below for detailed instructions. The following is a brief outline for easy printing and reference. Heat the milk over medium to medium-high heat until it reaches 165 degrees, making sure to stir the milk constantly.
Do not allow the milk to come to a boil. Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110 degrees. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.). When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute.
Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute. Place the yogurt mixture into a, or use another reliable incubation method as outlined in the photo tutorial. Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste.
(If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely. Once chilled, you can transfer the yogurt to individual serving containers, if desired. Or use your homemade yogurt to make delicious,. Be sure to use pasteurized milk only for this recipe.
Yogurt experts do not recommend using ultra-pasteurized milk to make yogurt. UHT milk is actually cooked at high temps making it unsuitable for culturing.
Also note: I do not recommend using this recipe to make raw milk yogurt, as it requires a different heating process. See for details. It's normal to see small gelatinous clumps of yellow liquid when using gelatin to thicken yogurt. It is the whey that has separated from the milk solids. Simply use a whisk to gently blend it back into the yogurt. Follow the step-by-step photo tutorial below for detailed instructions. The following is a brief outline for easy printing and reference.
Heat the coconut milk over medium to medium-high heat until it reaches 115 degrees, making sure to stir the milk constantly. Do not allow the milk to come to a boil. Once the coconut milk comes to temp, turn off the burner and move the saucepan to a cooler area on the stovetop. Allow milk to cool to 110 degrees.
(This won't take long, since it's such a small temperature difference.) When milk reaches 110 degrees, thoroughly whisk in the gelatin for about one minute. And then add the non-dairy yogurt starter and continue to whisk until thoroughly combined, about one minute. Place the yogurt mixture into a, or use another reliable incubation method as outlined in the photo tutorial. Allow yogurt to culture for 10-18 hours. The longer you culture, the more tangy the taste.
Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely. Once chilled, thoroughly whisk the yogurt again to blend it together, since separation commonly occurs. Cover and store in fridge. Or transfer the yogurt to individual serving containers, if desired. Use your homemade coconut milk yogurt to make delicious,. 3.1 Photo Tutorial: How to Make Greek-Style Yogurt in 5 Easy Steps! Making Greek -Style Yogurt is not only easy, it’s also a great way to save money and avoid the unhealthy additives found in many commercial brands.
And if you’re not a fan of straining either, just follow these simple steps below, and you’ll soon be enjoying your own healthy homemade thick-n-creamy Greek-Style Yogurt! Here’s What You’ll Need to Get Started! Making homemade yogurt doesn’t require a lot of expensive gadgets, but you will need to purchase a yogurt starter (details below) and a, if you don’t already own one. It’s much more convenient to have a, but it’s not an absolute must.
There are several other methods for incubating yogurt, which are outlined below. Step One: Heating the Milk The temperature you’ll need to heat the milk depends on the type of milk and cultures used. In this post, I am covering how to make whole milk Greek-Style Yogurt using either pasteurized whole milk, or. If you would like to make raw milk yogurt, I recommend checking out the instructions provided at Cultures for Health for best results.
Heating Whole Milk In general, you’ll want to heat pasteurized whole milk between 160–165 degrees, if using Greek-style yogurt cultures. Or 180–185 degrees, if using traditional yogurt cultures. (Note: I f purchasing a powdered yogurt starter, be sure to follow the instructions provided.) Heating Coconut Milk If you’d like to make an easy and tasty non-dairy yogurt, I recommend using, not “light” coconut milk. I find it to be the most consistent in achieving a thicker coconut milk yogurt with a pleasant tangy flavor. (Note: Do not use coconut milk beverages as they will not work.) Simply heat the pure coconut milk to 115 degrees and then proceed to step two below. Step Two: Cooling the Milk Whether you’re making dairy or non-dairy yogurt, 110 degrees is the magic number! When the milk reaches 110 degrees, that’s the time you’ll add the gelatin and the starter (see details in step three below).
Time-Saving Tip: A simple method for cooling the milk faster is to create a cold water bath. Simply fill a large stockpot with water until it reaches halfway up the saucepan of hot milk. Then add a little ice.
Slowly whisk the milk until it reaches 110 degrees. Then remove the pan of milk from the cold water and move on to step three below. (Note: If using ceramic cookware, it’s important to know that going from one temperature extreme to another may cause it to crack or break. To be safe, transfer the hot milk to a stainless steel saucepan or bowl instead.) Step Three: Adding the Gelatin and Starter As previously mentioned, gelatin is the secret ingredient to making a thick, custard-like yogurt without the need for messy straining. I personally like, because it’s pure gelatin made from grassfed cows.
Just add the gelatin to the warm milk and whisk thoroughly for at least one minute. Then, add your starter and whisk again for an additional minute to ensure the mixture is well combined. Choosing the Right Starter The term “starter” refers to the live cultures that turn ordinary milk into that thick-n-tangy probiotic treat we all love. You have several options when it comes to yogurt starters.
The simplest is to use a good quality, plain organic store-bought Greek-Style yogurt, such as Straus or Wallaby. Just make sure that the Greek yogurt you select as your starter has live and active cultures in it, and does not contain unwanted additives. Another option is to purchase powdered starters, such as those available at.
If you’re dairy-free, you’ll want to be sure to use a starter that is dairy-free such as or Cultures for Health’s. A tip I learned in Danielle’s book is that you can also use a probiotic supplement as a starter for coconut milk yogurt, such as. Does it really matter which starter you choose? The type of cultures in the starter have an impact on the overall flavor of the yogurt, and the cost of your homemade yogurt too. I found it helpful to experiment a bit by trying different types of cultures, until we found one that we really liked and is budget-friendly.
Of course, once you make your first batch of homemade yogurt, depending upon the cultures used, you can set aside a little of your homemade batch to use as starter for your next one. Keep in mind, it’s important to use your reserved starter within 3-4 days for best results. Additionally, after making several batches of yogurt, you may need to start over with a fresh starter (not from your homemade yogurt). Step Four: Culturing Your Yogurt (a.k.a.
Dairy Free Greek Yogurt Substitute
Incubation) Another important step in the yogurt-making process is incubating the yogurt mixture. The more stable and consistent the temperature remains, the better the taste, texture and culturing of your yogurt.
Best Dairy Free Greek Yogurt Recipe
I personally prefer to use a simple, no-nonsense, since I’m making yogurt at least 1-2 times per week. It was worth the small investment to be able to just pour my yogurt mixture into the yogurt maker, turn it on, set the timer, and go about my day.
However, there are several that can be utilized. The key to each of these methods is ensuring your yogurt mixture remains at a consistent temperature of 110 degrees until it has set, usually about 7-8 hours for whole milk yogurt, and 10-18 hours for coconut milk yogurt. Step Five: Enjoy!
Dairy Free Greek Yogurt Alternative
If you’ve followed this recipe tutorial, you’ve just made an incredibly healthy and delicious real food for far less than you would pay for good quality store-bought brands. And there are soooo many ways to enjoy your fresh homemade yogurt. Here are a few of our favorite recipes for enjoying homemade yogurt:.
What are your favorite ways to enjoy delicious homemade yogurt? You Might Also Like. This is such a great idea! I’ve been disappointed with the consistency of my homemade yogurt and didn’t want to strain because I felt like it was such a waste! I was actually looking at the ingredients on my Stonyfield and saw that they use pectin and was trying to come up with an idea for that, but gelatin sounds so much easier! Btw, I use the cooler/hot water method in a heavy duty (full-size cooler style) insulated lunch box which holds 2 quarts. It works wonderfully.
I’ve never had a batch fail on me yet (looks frantically for wood to knock on). I recently found your blog am enjoying it Thanks! I just wanted to say another great way to simply keep yogurt at 110° is to put a small lamp in your oven with a 15 watt lightbulb (higher or lower wattage depending on the outside temps). That way I can heat my milk in quart jars in a water bath, add starter, incubate and store in the frig in the same containers.
I just put the jars in the oven with the lamp (prewarmed by turning on the lamp when i begin heating the milk), and go about my day. And since both my budget and my kitchen are tight, this works well for me. Thanks again for a great blog! Hi Kelly, I just got my new dash go maker just like yours.
However the manual was not in it. When I put the yogurt into the removable container, do I put the plastic lid on this removable piece first then the incubator cover?
Or do I leave the inside cover off? I was bummed I made your recipe yesterday and I had put the inside cover on. It didn’t seem to work cuz it was still all liquid.
Figured it must be because I wasn’t suppose to put it on. Maybe it’s just for staring the yogurt? Please advise. Personally, I would ship it back and complain the manual wasn’t in it. Did you order from Amazon, they are great about returns. You should have been given a manual if it’s a new unit, so that makes me suspect that perhaps this machine is not brand new?
Anyway, to answer your question, I don’t put the little inner lid on because that lid is for when the yogurt is done, so you can cover it and place it in fridge. Here’s a video on how to use the machine, it’s a slightly different model, but you can see she removes the inner cover and only places the large machine cover on: If you still have trouble, there could be two issues – the machine is not new or has issues (maybe it was a return and thus no manual?) or your yogurt starter is not good. If you’re using store bought yogurt, this can be a common issue, as I’ve had it happen to me before. If the store bought yogurt does not contain a good amount of active cultures, it will not be a strong enough starter and will result in no culturing or little culturing that leaves an off taste. Hope this helps!
Blessings, Kelly. Kathy, are you making coconut milk yogurt? Is that why you’re using non-dairy starter?
If so, coconut milk yogurt is thinner in consistency and it does need to be cultured much longer than dairy, which is why I gave the longer time range. It’s important to only use pure canned coconut milk, not light coconut milk or coconut milk beverages. Also, the yogurt must be refrigerated after culturing as that will help it to thicken up a bit. But again, coconut milk yogurt will be runnier – like the consistency of thin yogurt.
If you did use the proper milk, and you did refrigerate it and it’s still a liquid, then the problem is definitely either the starter is inactive (perhaps you got a bad batch) or the machine is not maintaining the proper temperature. My suggestion would be to try a different starter (use a store bought coconut milk yogurt if you’re DF) and if it still doesn’t work, then you know it’s the machine and not just that you happened to get a bad batch of starter. I hope this helps. Unfortunately, sometimes bad starter can happen, or again, it may be that you just got unlucky in receiving a defective machine. Hope you have better luck soon! Also hope your husband feels better soon!
I tried to make coconut milk (full fat) yogurt and it didn’t work. I used store bought coconut yogurt as a starter, AND one capsule of probiotics, and it stayed pretty much the same liquidy consistencyany ideas? I didn’t use gelatin this time, but next time I will, shall I double the gelatin for coconut yogurt? Is a yogurt starter superior to using a probiotic, and if so WHY?
What is the difference between kefir and yogurt starter? Also it tastes like fizzy soda milk. Yuckis that how it is supposed to taste? How will I know if it is bad or not? If you used full fat canned coconut milk and did not see good results.
It could be several things. inconsistent temperature – are you using a yogurt maker?. poor quality starter (poor quality yogurt base, or capsule that does not contain right flora for yogurt). not using gelatin is an issue because coconut milk yogurt is runny, even with gelatin added I would recommend using a dairy-free yogurt starter for best results because it’s specifically formulated for making yogurt. As far as Kefir goes, yes it is a different process as kefir grains are used which have a different composition of cultures. I recommend going to Cultures for Health – they are a tremendous resource of free information on yogurt making, kefir making and all things cultured and their products are excellent.
I use their starters with great success. Here is a link to their site (this is not an affiliate link): Hope this helps! Blessings, Kelly 🙂.
At the beginning of heating the milk, I leave a little in the measuring cup and add 1T gelatin. Let it bloom a few min and then whisk together. I immediately whisk it into the heating milk and that’s it. No more steps to do later. I also heat the milk to 180, don’t know if that makes a difference with the gelatin first. I do not ever whisk or stir my yogurt once it’s incubated.
That would make it runny. I carefully, gently spoon out servings as we need it. Try to leave it smoothed on top each time you’ve finished serving as the whey pockets won’t develop then either. I got this method from an old Storeybook pamphlet on Yogurt Making.
Works every time! And, yes, I incubate 24 hrs to drive the carb count down as much as possible. I dont notice any difference in tartness. Im not a fan of unsweetened yogurt tho so I use a few drops stevia and cinnamon in my custard-cup full. Ive tried it unsweetened tho and it’s like the storebought in tartness I thought. Hi, Jennifer. Adding gelatin to cold yogurt won’t allow it to set since gelatin needs heat to activate.
So that’s why it’s added to the heated milk before the cultures are added. If you didn’t make any changes to the recipe the second time you made it (in other words you used the same type and amount of milk, and the same cultures, and same amount of incubation time, then it may be that you did add more gelatin the first time around. For future batches, you can add 1/4 tsp extra gelatin and see if that helps, you can also keep increasing the gelatin with each batch you make, until you get to the consistency you prefer. In the meantime, one way to thicken the yogurt you have this time around is to use a coffee filter (or fine cheesecloth) and fine mesh strainer to strain the yogurt. You can read about that process here: I find that a coffee filter works best with coconut milk yogurt since it’s much thinner than whole milk yogurt.
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