A while ago I wrote an article saying how to change the consistency of your homemade yoghurt and I said that manufacturers of yoghurt make theirs thicker by adding emulsifiers. This is true, but I also said that this was the only way to make thick yoghurt. I’ve recently discovered that this is not true.
You can also make your homemadeyoghurt thicker by creating it the normal way, but adding milk powder to the milk you use when you make it.
Adding milk powder to your yoghurt before fermenting / incubating it will result in a very thick (solid or hard) yoghurt that you can cut with a knife 😮 All without using chemical emulsifiers too! 🙂