Yogurt — Thickening Homemade Yogurt with Pomona’s Pectin

Yes, Pomona’s Pectin can be used to help thicken homemade yogurt.

We are not yogurt makers and cannot give you advice on making the yogurt – but if you are a yogurt maker and trying to thicken your homemade yogurt, consider giving this method a try.

How to Thicken Homemade Yogurt with Pomona’s Pectin

1. Using the calcium powder that comes with Pomona’s Pectin is not necessary if the milk has calcium in it naturally or is calcium fortified. If your milk does not have calcium, we recommend adding 1 teaspoon of calcium water per cup of milk. Add the calcium water to the milk before you heat it. Stir well. Make the calcium water according to the directions that come with Pomona’s Pectin (front side of recipe sheet, lower left corner).

2. When you have heated the milk to its hottest point, take a cup of the hot milk and put it in a cup for an immersion blender or in a food processor or blender.

3. Add the appropriate amount of pectin. We recommend using 1 teaspoon of pectin per 1 quart of lowfat or full fat animal milk. For non-fat animal milk, or non-animal milk, you may need up to 2 teaspoons of pectin per quart. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Run the machine for a good solid minute. Lift the lid and look for undissolved clumps of pectin stuck to the sides. Push any clumps onto the milk and run the machine until there are no undissolved clumps of pectin and the milk is perfectly smooth.

4. Add the pectinized milk to the rest of the milk and stir to get the pectin well distributed throughout all the milk.

5. Proceed with your yogurt recipe.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Yogurt — Thickening Homemade Yogurt with Pomona’s Pectin

  1. This is good to know. I’ve not made any homemade yogurt yet – simply because I’m trying to find Raw Cow or Goat Milk local – at least somewhere close to South Arkansas. But I have downloaded several recipes to make it and they all state that homemade can be runny.

    thank you.

    • Bets, my home-made has mostly not been particularly runny as long as I heat to 190, then cool to 110. this cooks some of the protein and lets it thicken decently (it is also dependent on fat content and the type of culture you use! some are thicker than others)…but if you’re doing raw milk and want to keep it more raw in the yogurt state, you’d only be heating it to 110 degrees. That will come out more runny (kefir-esque in texture) though again it depends on the culture. don’t be afraid to let it set longer to thicken a bit more….. that said, if you can just add pomona’s to it and it is enough thickness – YAY!

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