Produce Yogurt  At Home Thicker & Creamier (No Additives)

How to make yogurt at home? But not just any yogurt, how you can make tasty, thick, and creamy yogurt right in your kitchen? This inquiry can tempt your taste buds any time but the entire process of making it may seem challenging, a lot of times. Some of the typical problems are yogurt turning out watery, runny, or too sour or yogurt not setting at all! This makes most people consider the store-bought yogurt which tastes great for certain, but with consequences.


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The Additives in Store Bought Yogurt

The store-bought yogurt becomes its taste and texture from several additives and synthetic sugars which may be good to the flavor but are a lot less nutritious and even bad for health sometimes. The widely used additives for thickening are gelatin (glue produced from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk, etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that will make things really harmful to people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the reverse.

So, if a person wants to take advantage of all the essential nutrients the yogurt can offer, it's important that it is made at home using the natural method, which is actually quite simple if you know this secret:

The Natural Method of Making Yogurt at Home

The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic - will make sure nothing leaches into your yogurt and contaminate it, and semi-porous - allow excess water to evaporate making the yogurt thick and creamy, naturally and WITHOUT any additives.

Once you have the pot, the rest is easy:

Heat the milk to just before boiling point (till small bubbles form on the surface). Turn the stove off, and open the lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture.


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Add yogurt culture.

Set in the oven with the lid on and the oven light on.
Let it incubate for 6-8 hours and the yogurt is ready.
The whole process takes less than 10 minutes of hands-on time and the yogurt left in the pot gets thicker and creamier within a few hours after fermenting. Also, no additives or sugars are needed and there is no nutritional loss (because the heat from the walls of the pot is gentle on the food's nutritional cells). By using this natural method, you will get healthy, delicious, and creamy yogurt every time!