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Methods on How to Thicken Yogurt

Yogurt is high in calcium and proteins. It is healthy to consume it, but sometimes it is thin, and it has hardly the consistency that you want. It will be very easy to thicken yogurt if you follow the instructions given below on how to thicken yogurt. 

Yogurt is as healthy as it gets. After all, it’s a dairy product that contains about twice the protein and half the carbs of milk. It also results in higher levels of multiple nutrients than milk alone. These benefits make yogurt perfect for anyone who’s watching their weight or looking to get healthier in any way.

However, even with its many health benefits, people don’t always put it at the top of the list when they go grocery shopping. Many people choose milk instead due to its flavor and consistency. Here are methods on how to thicken yogurt, so you don’t have to pass up on this delicious dairy product.

What is yogurt

what is yogurtYogurt is cultured milk that’s been around for about 4,000 years. It is a dairy product that consists of milk that is fermented or soured. This soured milk thickens into yogurt, which can be served cold or fresh, depending on preference. Yogurt is thick, creamy, rich, and usually very tart. It comes in many flavors and colors, including plain, blueberry, strawberry, peach, mango, pineapple, and vanilla bean.

Yogurt is produced by fermenting milk with special bacteria. These bacteria called lactobacilli convert the milk sugar (lactose) into lactic acid. The lactic acid then gives yogurt its unique flavor and thick texture. Yogurt is a perfect source of protein, and just one cup contains eight grams of protein.

Types of yogurt

There are many types of yogurt that you may not have heard of before. Below, we’ve provided a list of these varieties, along with a brief description. 

Unstrained cow’s milk yogurt

Unstrained yogurt is produced by using traditional methods of straining to create a naturally thick and full-bodied yogurt. It has more protein than standard strained yogurt and has a shelf life of 50 – 60 days when stored in the refrigerator. It can be used as an alternate sour cream in dishes due to its high protein, low sugar, and vitamin D.

Most unstrained milk yogurt is made using a patented process that preserves the nutrients in milk while producing a thick, creamy yogurt with full flavor. Unstrained milk provides the robustness of whole milk yogurt while maintaining its natural richness without any added preservatives.

Greek yogurt

Greek yogurt is made from just milk and active cultures. It’s thicker, creamier, and more nutritious. It doesn’t contain any added flavors or sweeteners from flavors from concentrate, no hidden thickeners or stabilizers, and is gluten-free.

This yogurt is less acidic than regular yogurts because, during straining, some of the whey is removed. Fresh fruit can be added to it to make it thick and creamy. The taste is amazing with a consistency similar to sour cream or crème fraîche, but with added calcium and protein.

Goat’s milk yogurt

Goat’s milk yogurt is creamy and smooth but not overly sweet. It pairs well with fresh berries for breakfast, pairs well with chocolate for dessert, and can make a healthy addition Goat’s milk yogurt is a healthy way to naturally improve your elements such as Vitamin B and calcium to your favorite recipes like lasagna or chicken casseroles.

Goat’s milk yogurt is a probiotic and is the only dairy product that contains probiotics. The good bacteria in probiotics help maintain a healthy intestinal tract, support immune health, and aid indigestion. Studies have shown how good bacteria found in this yogurt may also benefit those with lactose intolerance and those fighting off antibiotic-related diarrhea by strengthening their bodies natural defenses.  

Sheep’s milk yogurt

Sheep milk yogurt is creamy, dense, and luscious. Its milk is naturally homogenized by the sheep’s fourth stomach, which makes it extremely high in protein. It is a perfect substitute for cow’s milk for those who cannot tolerate the animal protein found in other yogurts.

Icelandic yogurt

Icelandic yogurt is creamier, thicker yogurt that has twice as much protein as regular yogurt with only half the fat. It has more protein than regular yogurt, more calcium, and doubles the number of live cultures.   

Over half of the world’s supply of this type of yogurt is produced in Iceland. 

Australian yogurt 

Australian yogurt is a high-quality thick yogurt, pure up to 5% fat, made from fresh dairy milk. The main ingredient of Australian yogurt is a thick creamy white or yellowish acidified soft curd with a characteristic bland flavor and a smooth texture.

It is rather good for health with higher protein levels and no artificial sweetener, flavoring agent, or coloring added. This is most commonly served as a meager by itself or with fruit, spices, or jam. It is made from the freshest, natural ingredients.

 Moreso, it’s also an excellent source of calcium it is rich in live and active cultures, which are essential to a healthy digestive system. A delicious treat on its own, or add fresh fruit and honey for a special after-dinner treat.

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How to fix watery yogurt

how to thicken yogurt1. Heat the milk longer

Make yogurt in as little as an hour with a quick trick: Heat the milk longer than usual. When it comes to heating milk, the longer you heat it over low heat, the thicker and creamier your yogurt will be. 

However, if you heat it too much, it’ll become hot and spoil. The lactic bacteria in yogurt need a constant temperature of around 98 degrees to grow and do their job. So for best results, just heat the milk gently until it is steaming- don’t let it boil.

2. Add dry milk powder

Dry milk powder can be added to yogurt to increase its thickness. Start with 2 tablespoons and add more if desired. Using 1% milk and adding dry milk powder will result in a creamy thick yogurt that is ideal for sandwiches or desserts. Add sugar before serving if desired (the amount will depend on how sweet the fruit or vegetables are).

You can also add dry milk powder using 1/2 cup of yogurt and 1/2 cup of milk to start, and see how you like it. If you want it thicker, just add more yogurt or powdered milk until the consistency is thick as you want it to be.

Or add 1 cup of dry milk powder to the yogurt. Cover and let sit at room temperature for 12 hours. After the first 12 hours, you can move the jar to the fridge for an additional 3 days (if you’d like). After 3 days, your yogurt should have thickened.

 If it hasn’t thickened enough for your taste after 24 hours, simply stir in up to 2 more cups of dry milk powder. You can also add honey or fruit juice instead of additional milk powder. Thicker yogurt is delicious and served with fruit for breakfast or as a dessert with fresh berries.

3. Strain your yogourt

Straining yogurt is an important step in the process of making it. Straining removes the solids from your yogurt and leaves you with a thicker and creamier product that can be used in several ways.

Strain your yogurt by scooping it into a colander inside a large bowl. Let it drain until it thickens slightly, about 30 minutes. If the yogurt is very thick, you only need to speed up the process by putting the bowl over a bowl to catch the drips or over a sink with a bathroom left-over paper towel roll sitting on its edge. 

Be careful by taking precautions not to break the seal of the yogurt container while straining, as yogurt is very acidic and can burn your hands easily. After straining, stir gently, cover with plastic wrap, and place in refrigerator until serving time.

Strain your yogurt by also placing it in a fine-mesh strainer lined with a piece of cheesecloth or kitchen paper. Place the covered strainer over a bowl and give it a gentle shake to allow the yogurt to drip through. You can also put it inside a fridge for 30 minutes before serving. By doing this, you will avoid any lumps and make your yogurt much thicker.

4. Increase the fat content

Increase the fat content of yogurt by simply adding more milk. Use 2%, 3%, or even 4% milk (not ultra-pasteurized) to achieve different results. You can also apply sour cream or heavy cream to give it added richness and fat content. It will not curdle as long as you stir properly and use the full amount of milk called for in the recipe.

You can also add oil to yogurt while it’s out of the fridge and stir. You can also add a little sugar once the yogurt is at room temperature. Add a pinch of salt or more sugar if you want to sweeten your yogurt. This will increase the fat content, which you may prefer for cooking or for serving with dessert. The amount of sugar and salt you use will depend on your taste preference and how you are using the yogurt in your recipe.

 5. Add thickeners

Add Thickeners to the yogurt while it’s whisking on the stove—Use 1/4 to 1/2 cup of flour or cornstarch-based thickener per batch of yogurt.  Then add after about 5 minutes of whisking. Do not boil after you add thickener, or else your yogurt can become too thick. Once thickened, store in an airtight container in the fridge for later use.

For yogurt that is already thick, you can add one of a variety of thickeners to your yogurt if you want it thicker. These products are produced from natural plants after being extracted or other substances that will cause the milk protein to gel and create a thicker consistency. Whether you are powder or liquid thickener plain yogurt makes it richer in taste, better for you, and perfect for any recipe that calls for plain yogurt.

6. Add Gelatin

Gelatin powder is a food consisting of collagen derived from animal bones, skin, and connective tissues. It has traditionally been used as an additive to food since the time of the Egyptians and Romans. Today it is now being used as a thickening agent in many forms of food, including pudding, ice cream, Jell-o, sauces, gravies, and suppers. Gelatin can be added directly to the cooking pot, or it can be mixed with water to create a paste which is then added to foods. The easiest way to thicken yogurt is with Gelatin Powder. 

Add two scoops of unflavored powdered gelatin to a large mixing bowl. Add in 1 cup of cool (but not cold) milk and whisk until well blended. Set mixture aside for 5-10 minutes while the milk absorbs the powder. Put the yogurt in the fridge.

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How to thicken yogurt with cornstarch

You can thicken most plain yogurts with cornstarch by pouring the yogurt into a small sauce pan and stir in about one tablespoon of cornstarch per cup of yogurt. Cook the yogurt over medium-low heat for about 15 minutes, stirring frequently.

Make sure it doesn’t boil, but you want to get rid of enough moisture for thickening to occur. After the yogurt and cornstarch mixture thickens, remove it from the heat and store it in an airtight container in your refrigerator.

Cornstarch is a simple thickener often used to thicken sauces, soups, stir fry dishes, and even puddings. While thickening yogurt with cornstarch may sound unusual, it’s actually quite effective. Using cornstarch instead of regular flour or eggs when cooking yogurt, the protein molecules in the yogurt will bind much better with the thickener. Cornstarch is a key ingredient in thickening grits.

How to thicken yogurt with gelatin

To thicken yogurt with gelatin, mix a teaspoon of gelatin powder with a cup of cold water to create a good mixture for making large batches of yogurt. It can’t be heated, so you must wait until it has completely cooled before adding it to your yogurt.  

After mixing the two ingredients together, simmer them for a few minutes until the gelatin powder has fully dissolved. Pour this mixture into your yogurt, mix till you get your desired thickness.

You cut the fat and calories of regular yogurt by adding gelatin. This simple, low-cost trick thins plain low-fat yogurt to the texture of regular yogurt. It can be used to make yogurt more enticing for children or people who prefer thinner yogurt.

How to Thicken Yogurt with Xanthan Gum

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xanthan gum is a stable, polysaccharide compound produced by the fermentation of glucose or sucrose. This powder is most commonly used to thicken sauces, but it can also be used to thicken liquids for various other applications. Use stabilized xanthan gum for any application where you would normally use cornstarch.

Thickening yogurt with xanthan gum is as easy as a few simple steps. It’ll keep your yogurt nice and creamy, it’s healthier than commercial thickeners, and you can use it on other foods besides yogurt too.

The following are the steps to thicken yogurt with xanthan gum:

1. Take a dry measuring cup, fill it up with plain yogurt until it is two-quarters full, and pour it into a bowl. 

2. Add an equal amount of milk to that bowl three-quarters of the way up to the top of the cup. 

3. In that bowl, mix both thoroughly, but gently. 

4. Let it stand for about half an hour so that the mixture will get thick.

How to Thicken Greek Yogurt

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Greek yogurt is a great alternative to sour cream and can be used in many of the same recipes. Making your Greek yogurt takes only a few minutes and turns plain, bland yogurt into a creamy treat. 

Steps to thicken your greek yogurt:     

1. Start with whole milk plain greek it’s the purest form of yogurt.        

2. Next get the right equipment. 

3. The setup is critical, you need a pot with a heavy bottom, good thermometer, stir stick, and trivet.        

4. Heat your milk slowly, you want it to stay between 90°-110° all the time (bring the water to a boil then turn off before you add the hot milk)

5. Stir occasionally, best to do this by hand and not use a heat setting stirrer as they can bring up too much air/foam and make the process longer or harder (no standing over stirring like you would with regular yogurt)  

6. Once the target temperature is reached you can turn off the heat.      

7. Then wait for 1 hour. The time it carefully causes it should never go over 1 hour even 1 minute more will turn it into sweetened thick greek yogurt which will be runnier than you want. 

8. Then put into a strainer lined with cheesecloth or 2 pieces of clean white cotton cloth or a clean thin blanket

Why Is My Yogurt Watery

This is because the milk that we use for our yogurt is completely non-homogenized and goes through a process that takes 24 hours. This process allows the fat to rise to the top and the yogurt to stay nice and creamy on the bottom. When pouring your first bowl, it is normal for the top layer to have watery white liquid.

Also, the watery appearance of your yogurt is due to the runny nature of the milk on which it is based. The consistency is also affected by your refrigerator temperature, as very cold temperatures can make the liquid that remains in the yogurt separate from the solid ingredients.

Frequently Asked Question

Can you thicken natural yogurt?

Natural yogurt is thick and creamy right from the fridge, but it starts to lose that texture if you let it warm up. To fix this problem, yogurt makers add thickeners like cornstarch or xanthan gum.

What causes yogurt to thicken?

Yogurt is a cultured dairy product. Many factors, including bacteria and how much air it’s allowed to get, affect its thickness when it reaches its desired consistency—thick, creamy yogurt results from the action of certain bacteria on milk sugars. This genuine yogurt culture will keep the yogurt thick and tangy for days, even without additional adding in of anything other than milk and sugar.”

How do you fix runny yogurt?

Runny and thin yogurt is due to a number of things: the wrong type of milk, bacterial bloom in the yogurt container, probiotics, old milk, pasteurization temperature problem, temperature sensors on the yogurt put it in the fridge. Runny yogurt is usually caused by contaminated, fermented milk which has not yet thickened. The bacteria Lactobacillus Explains why it is also known as sour butter, and a lot of people like to eat it. To fix it, you’ll want to put it in the fridge for about 15 minutes. But make sure you take it out before then, or your yogurt will begin to solidify on top.

Can you thicken Greek yogurt?

You can thicken Greek yogurt by adding various ingredients, including cornstarch, arrowroot powder, or xanthan gum. For thicker yogurt, you can mix it with whole milk. Or, you can use 1% milk and culture for eating or making Greek-style cheesecake.

Can yogurt replace whipping cream?

You can use yogurt as whipping cream. Just add about 1 cup of plain yogurt to make 1 cup of whipped cream. First off, you need to heat up your yogurt. Use the method given below to heat up your yogurt. Then add vanilla extract, powdered sugar, and honey if desired for flavor.


A few hours after you make yogurt, it will look curdled and separated into layers. That’s normal, but don’t throw away the yogurt. Our method on how to thicken yogurt requires no hours of hands-on time as you can get it done all by yourself is the easiest way.  

what is yogurt

Homemade Yogurt recipe

Yogurt is high in calcium and proteins. It is healthy to consume it, but sometimes it is thin, and it has hardly the consistency that you want.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Asian
Keyword: Homemade Yogurt recipe
Servings: 4
Calories: 179kcal


  • 1 Bowl
  • 1 Glass
  • 1 Jar


  • 42 ounces milk
  • 1 packet yogurt


  • Into a sizable, microwave-safe glass bowl, pour the milk.
  • For ten minutes, microwave the milk on high. The milk’s temperature should be checked using an instant-read thermometer. Heat the food for an additional 1 to 2 minutes at a time until it reaches 180 degrees Fahrenheit.
  • When the milk reaches 112-115 degrees Fahrenheit, remove it and let it cool. An ice water bath can be used to speed up this procedure.
  • One cup of milk should be placed in a small glass. The yoghurt starter packet should be sprinkled on top and well incorporated.
  • Refill the large bowl with the small glass of milk, then whisk to incorporate.
  • The yoghurt maker’s glass jars should be filled. Timer should be set for 7-9 hours. The yoghurt will become firmer and tangier the longer you leave it. A longer incubation period results in the production of more helpful microorganisms.
  • Remove the glass jars and put them in the refrigerator after the incubation is finished.
  • You can top the dish with anything you choose, including fruit or granola, before serving.


Calories: 179kcal | Carbohydrates: 14g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 113mg | Potassium: 447mg | Sugar: 14g | Vitamin A: 482IU | Calcium: 366mg
Tried this recipe?Let us know how it was!
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