Tips for Yogurt Thicker Consistency

Achieving the desired thickness for homemade yogurt can be adjusted with a few modifications. Here are some tips:

Extend Fermentation Time. A longer fermentation time can result in a thicker yogurt. While you fermented it for 12 hours, you can try extending the fermentation period to 18-24 hours. The longer fermentation allows the probiotics to further thicken the yogurt.

Use a Thicker Starter. Consider using a thicker starter culture. You can use more of your store-bought almond yogurt as a starter, or you can look for commercial probiotic cultures specifically designed for yogurt-making, as they often yield thicker results.

Strain the Yogurt. After the fermentation period, you can strain the yogurt through a nut milk bag or a fine mesh strainer lined with cheesecloth. This process, known as "draining," will help remove excess liquid and result in a thicker consistency. You can strain it for a few hours to overnight, depending on how thick you want it.

Use Agar-Agar. If you prefer a very thick yogurt similar to Greek yogurt, you can add a small amount of agar-agar (a natural thickening agent) during the heating step. Dissolve agar-agar in a small amount of water, then mix it into the warm almond milk before adding the starter culture. Follow the instructions on the agar-agar package for the right amount to use.

Remember that the thickness of homemade yogurt can also vary based on factors such as the almond-to-water ratio and the specific strains of probiotics used. Experimenting with these adjustments should help you achieve the desired consistency for your almond yogurt.