With tips to make it extra creamy. There are so many kinds of milk on store shelves these days that it’s hard to know which one to choose. The primary types are differentiated by the percentage of fat. As a guide whole milk has approx. 3.5% milk fat, reduced-fat (2% milk fat), low-fat milk (1%) and finally fat-free milk, which is also known as skim milk. Prior to the 1960’s when reduced fat milk was popularised, yogurt was only made from whole milk. The fat in whole milk naturally helps thicken the yogurt. Yogurt made with reduced fat milk or skim milk is thinner. For this reason, commercially made, low-fat yogurts include additives and stabilisers to improve the texture. The beauty of making yogurt at home is that you can control what goes in and avoid additives altogether. With a few extra
The beauty of making yogurt at home is that you can control what goes in and avoid additives altogether. With a few extra simple steps in the method, it’s possible to achieve homemade, thick and creamy, reduced-fat yogurt.
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