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.