Greek yogurt ideaPosted: 10 September 2011
In Ideas in food by Aki Kamozawa and H. Alexander Talbot in the section on making yogurt they mention that you can increase the thickness of yogurt by adding powdered dry milk, using 1/3 cup per quart.
So I did that with my latest batch of Greek yogurt (using store bought yogurt) adding it and stirring well before I added the spices. I made another batch of my favorite spice combination; 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon cardamom.
The dried milk reduces the sourness of the yogurt and makes it less tangy. Probably because the dried milk was added after the yogurt was cultured. And it slightly smooths the flavor of the spices. It is a bit thicker but I think the flavor change is the more noticeable effect in this case.