If you’re feeling adventurous and want to try making your own homemade dragon fruit yogurt, look no further! Follow this recipe by Ms. Huynh Thi Nghia from Da Nang, and you’ll be able to create delicious, visually appealing, and easy-to-make dragon fruit yogurt.
Ms. Huynh Thi Nghia, the master chef behind this delicious recipe.
Ingredients:
– Fresh milk: 2 liters.
– Yogurt starter: 2 cups (at room temperature, make sure it’s not cold).
– Dragon fruit syrup: 300ml (the syrup is sweet enough, so there’s no need for condensed milk).
Instructions:
Combine the fresh milk, yogurt starter, and dragon fruit syrup in a large bowl and mix thoroughly.
Clean and sterilize the yogurt containers by boiling them in a pot of water, then let them air dry.
Pour the milk and dragon fruit syrup mixture into the yogurt containers.
Place the filled containers in a steam oven and set the temperature to 40 degrees Celsius for 8 hours. After incubating, place the yogurt in the refrigerator. When served, the yogurt will be incredibly smooth and creamy without any ice crystals.
If you don’t have a steam oven, you can use this alternative method to incubate the yogurt:
Arrange the yogurt containers in a large pot with a lid or a deep tray. Boil a pot of water and let it cool down for about 7 minutes. Pour the hot water into the pot, making sure the water level reaches about one-third of the height of the yogurt containers. Cover the pot tightly.
Preheat your microwave or oven to 170 degrees Celsius for 4 minutes, then turn it off. Place the pot containing the yogurt containers into the turned-off oven and let it sit for about 7 hours to allow the yogurt to ferment.
During the summer, the incubation time can be reduced to approximately 6 hours. After the incubation period, simply place the yogurt in the refrigerator.
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A delicious and long-lasting way to preserve dragon fruit without fermentation After about two weeks, the dragon fruit will be perfectly preserved, resulting in a sweet and sour syrup with crisp fruit. Here’s a detailed guide on how to prepare it: Preparing the dragon fruit: Thoroughly wash the dragon fruit in clean water several times until the water runs clear. Remove the fruit and let it air dry completely. If you’re in a hurry, you can lightly sun-dry the fruit to speed up the process. Marinating the dragon fruit with sugar: Measure 3kg of dragon fruit and 1.5kg of brown sugar. Layer the dragon fruit in a jar and sprinkle sugar on top. Cover and let it sit overnight to allow the sugar to infuse into the fruit. Preparing the dragon fruit syrup: The next morning, transfer the dragon fruit and sugar mixture to a pot. Cook over medium heat until the sugar dissolves and the mixture comes to a gentle boil. As soon as the mixture starts to boil, remove the fruit to prevent overcooking and maintain its crisp texture. Continue boiling the syrup until it thickens, skimming off any foam to ensure a clearer syrup. Final steps and storage: Allow both the fruit and syrup to cool completely. Once cooled, transfer them into jars, seal tightly, and store in the refrigerator. Variations: Dragon Fruit Syrup: Set aside 1 liter of the syrup for future use. Preserved Dragon Fruit: You can either keep the fruit in the remaining syrup or use it as a topping. Dragon Fruit Jam: Blend the remaining fruit and cook it down to make a delicious jam to spread on toast. This method ensures that the dragon fruit retains its natural sweet and sour taste, crisp texture, and prevents fermentation.
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