Yogurt are really expensive in the supermarket... frankly, they are just milk that has gone bad!!! Why am i charged so much more for some milk that has turned sour?!
Anyway, Yogurt has long been reputated to be good for our digestive system due to the active/live cultures/bacterias... so finally I got myself a thermometer and start making yogurt for my own consumption!
There are tons of yogurt making receipes online, but i have narrowed down to point form:
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Homemade Yoghurt
-1 Litre Fresh Milk (any except UHT milk
-2 tablespoons of starter yoghurt (must be with live cultures)
-Thermometer
-Enough sterilized glass container with screw caps
1) Heat milk to 85C
-stir constantly to avoid burning.
2) Cool to 45C
-can use a cold water bathe to quicken process, stir constantly.
3) Pour into Glass containers n screw tight.
4) Inoculate live Culture by soaking containers in warm water at 45C in a cooler box. Avoid disturbing the inoculation process.
5) 7hrs minimum. Check on yoghurt, n chill once it curdled. READY!!
Notes:
-Yoghurt made with Skim milk has thiner consistency. Higher Fat % = thicker n creamier.
-Starter yoghurt with less Live cultures (usually only 2 types) may take a longer time to inoculate.
-Can keep in fridge for 1-2weeks. But if using this batch a starter yoghurt, make yoghurt again within 5 to 7days (while Live culture is still active).
-------------------------Can keep in fridge for 1-2weeks. But if using this batch a starter yoghurt, make yoghurt again within 5 to 7days (while Live culture is still active).
What u'll need:
1) Thermometer (i had procrastinated making yogurt for the longest time becos I din have a thermometer and was too stingy to buy one. Finally got this from PhoonHuat for abt $14)
2) Clean Glass Bottles (Glass is better, can Sterilise to ensure u are not inoculating other bacteria), Starter Yoghurt (plain) + Fresh milk.
3) A cooler box or something to keep it warm for a long period of time. some recipes suggested a preheated oven but I find it too troublesome to monitor.
Ok, Steps:
1) Heat milk to 85C -stir constantly to avoid burning.
2) Cool to 45C -can use a cold water bathe to quicken process, stir constantly.
3) Pour into Glass containers n screw tight.
4) Inoculate live Culture by soaking containers
in warm water at 45C in a cooler box.
I know it's tempting to see what happens.
But Avoid disturbing the inoculation process.
Besides, it's really boring.... nothing really happens till about 7hrs later.
The cooler box is very good,
cos it maintained the temperature at 49-50C for 8hrs!
5) 7hrs minimum. Check on yoghurt, n chill once it curdled. READY!!
6) Add some dried cranberries/wolf berries/apricots whatever!!!
Some crackers for crunch! I even tried blending it with some mangoes, leaving some chopped mangoes for texture.... end results a very yummy Lassi (aka yogurt drink) like those we buy from supermarket!
YUMMY!
I shall do it more often... still trying to find a good starter Yogurt with more live cultures. I read that the brand Dannon is good, but i cant seem to find it in NTUC, NTUC fairest or Cold Storage in Tampines! Mayb those bigger ones in town will have it!
Try it & tell me if u like!
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