Making Your Own Yogurt

Homemade yogurt has no preservatives, no added sugar, and if u prefer, low-fat too.  There may be many other ways of making this oldest, most popular fermented food, but this is my easy, agarated way.

Preparation time may seem long, however, you do not have to watch the pot like a hawk. Feel free to watch your favourite kdrama or surf ksp, maybe even do your ironing while prepping.

Basic ingredients: full cream milk and plain yogurt starter.

I use a small saucepan and 1 litre of meiji full-cream milk.

Pour milk into saucepan and heat over small fire on the stove.  Swirl the saucepan gently and often enough so that the heat gets distributed evenly and do not burn at the bottom of the saucepan… after 15mins, you’ll see a thin layer of film forming on the milk surface.  Try not to break this film.  In about half an hour of simmering, when you see more bubbles forming under this film, you may take the saucepan off the heat.

Allow the milk to cool to about 43degree celsius.  It should take about half an hour or so.  My agaration method will be when you can touch the surface of the saucepan for about 3 seconds with your fingers without burning, it’s ready to add the yogurt starter.

Using a spoon, gently push the film aside.  Scoop in about 3 tablespoons of yogurt starter.  I use my previous batch as a yogurt starter.  For first-timer, you may use any brands of plain yogurt available on the supermarket shelf.  Stir it in gently without breaking up the film.  You may choose to discard this layer, but I like chewing it with my muesli so i kept it around.  I do not like breaking it up cos i don’t like it in my yogurt drink.  I like my drink smooth.  So keeping it aside allows me to choose which side to scoop from depending on when I’m using the yogurt for drinks or adding into muesli.

Now it’s time to wrap up and let the yogurt work its magic, undisturbed.  I place it at the warmest place in my house, in front of the fridge, for 8-10 hours.  8 hours if you prefer your yogurt not too sour.  Refrain from peeping into the pot.  Those bacteria could be quite shy.

After 8hours, your yogurt should take on a tofu like consistency.  There may be some liquid, it’s whey, that’s good stuff, leave it in there.  BTW, I love the smell of freshly made yogurt.  Especially that first whiff!

I’ll just pop the whole saucepan into the fridge for the yogurt to firm up and stop the fermentation process.  After a few hours in the fridge, you may enjoy your homemade yogurt.  Remember to set aside 3 tablespoons of yogurt starter for your next batch.

Enjoy!

Hello jc2015

Sorry for such a late reply. It’s coming to end of 2015. Have u DIY a batch of yogurt yet?

Yummy!

Yummy!

Thanks icy_mama.

I’ve never DIY before, and maybe one day I’ll.. 🙂

hello, kids_r_innocent

you’re welcome.. 🙂

to answer your question, firstly, low-fat milk can be used. the results may not be as creamy as normal milk though. many forummers have used low-fat milk with desirable results too.

goat’s milk is fine too.

as far as i know, only UHT milk isn’t suitable for yogurt making.

i used magnolia plain yogurt as my yogurt starter and thereafter, i’ll reserve 3 tbsp of the old batch as yogurt starter for the new batch. and the cycle goes on.

i’ve kept my homemade yogurt for more than 2 weeks in the fridge and they’ve stayed fresh.

i’m sure your kids will enjoy the yummy goodness of homemade yogurt and you’d find your batch not lasting that long. 🙂

have fun trying!

Low fat milk?

Thks icy_mama for sharing! I am so keen to try it out but am not sure about the following points, appreciate your advise on these:

Pls advise if low fat milk can be used instead? What is the diff in the taste if so. Or can we use goat’s milk instead?

Do you have recommendation for the brand of yogurt starter, and how long can it be kept in the fridge once it’s opened. 

Thank you for your time!

yogurt starter

hi lifestylelink

thank your for your interest.

a yogurt starter contains cultures of bacteria that we use to inoculate the milk and begin the fermentation. The bacteria that we should have in our yoghurt starters are: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus (optional).

the easiest most accessible source will be from any storebought plain yogurt. it could be low-fat, full-fat or greek yogurt. best results yielded will be from plain yogurt. not flavoured or with added fruits type.

there are some satchets of dried yogurt starters that may be available at a handful of stores, but i’ve never used them before.

hope you’d have success in making your own yogurt.

have a good day!

what is yogurt starter?

What is yogurt starter and where do you get it please?

hi whitety i've kept mine in

hi whitety

i’ve kept mine in the fridge for up to 2 weeks and was still fresh. if you’re concerned that your usage could be low, feel free to half the portion when fermenting. or you could separate one batch into 2 portions. 1 portion for regular dipping into. this way, the 2nd portion will stay fresh in the fridge for a longer time. 🙂

Hi Icy_Mama,  May I know how

Hi Icy_Mama, 

May I know how long can I keep the homemade yogurt in the fridge?

Thank you very much!

 

 

thanks,

thanks, and you’re welcome, sun. have u tried making a batch?

you're most welcome. :-)

you’re most welcome. 🙂

Thank you for sharing :)

With this blog, I believe more parents will attempt to make their own yoghurt which is much more healthier.

hope to see more of your DIY work!

 

 

Yummy!! icy_mama,  thank

Yummy!!

icy_mama,  thank you 

 

Related Articles