Let’s get started and make some delicious and flavorful yogurt at home. But before we begin, let’s understand what yogurt is.
Yogurt, also known as curd, is a dairy product created by the fermentation of milk by bacteria. Yogurt is white, soft, and has a creamy texture with a tangy taste due to the lactic fermentation process and a hint of sweetness from the milk. It is packed with minerals such as calcium, zinc, lactic acid, vitamin A, and vitamin C, making it a highly nutritious food.
Yogurt, with its delightful flavor, is formed through natural fermentation, offering numerous health benefits. Its components help cool and refresh the body during hot days. Additionally, it aids in combating diarrhea and constipation while promoting beneficial bacteria in the intestines and improving digestion. Consuming yogurt also boosts the immune system, prevents hypertension, aids in weight loss, and enhances beauty.
2. Delicious Yogurt Recipes
2.1. Yogurt with Condensed Milk
Ingredients:
- Containers and an incubator
- 1 can of condensed milk
- Boiled water and cooled water
- 1 container of yogurt as a starter (you can choose either store-bought or homemade yogurt)
- A large bowl or container (plastic container with a capacity of about 2 liters or more for easier pouring into the yogurt containers)
Instructions:
- Pour the condensed milk into a large bowl or container. You can use a plastic container. Use the empty condensed milk can to measure and add 1 can of boiled water and 2 cans of cooled water to the condensed milk.
- Stir well to completely dissolve the condensed milk, then add the starter yogurt (if you add the starter yogurt too early, the hot water will kill the bacteria).
- Pour the mixture into the containers, cover, and incubate.
Notes on incubating yogurt with condensed milk:
- Do not use water that is too hot. When making yogurt, if you use water that is too hot, it will kill the bacteria. It is recommended to boil a large pot of water and use a portion of it to mix with the condensed milk. After preparing the milk mixture, the boiled water will have cooled down to an appropriate temperature for incubating the yogurt.
- Monitor the incubation time. The more starter you use, the more sour and firm the yogurt will become. Typically, after incubating for about 6 hours, the yogurt will start to curdle and have a mild sour taste. If you prefer sweeter and softer yogurt, you can stop the incubation after 6 hours.
- Cover the yogurt incubator tightly. Make sure to cover the incubator to maintain the temperature required for the fermentation process. If you’re using a rice cooker, there’s no need to plug it in. To maintain the temperature, place a liner to prevent direct contact between the yogurt and the bottom of the cooker, and turn on the cooker’s keep-warm function for 3-4 minutes.
After incubation, you can store the yogurt in the refrigerator’s cool compartment for up to 2 weeks and consume it gradually. However, to ensure maximum nutritional value, it is recommended to consume it within a week. You can also set aside 1 container of yogurt to use as a starter for your next batch.
2.2. Yogurt with Fresh Milk
Ingredients for making stretchy yogurt from fresh milk:
- Sugar
- 1 liter of fresh milk (unpasteurized)
- 2 containers of sweetened yogurt as a starter
- A large pot, containers for making and incubating yogurt
Recipe for making yogurt from fresh milk:
- Pour the fresh milk into a pot and heat it up, stirring gently in one direction to prevent the milk from forming lumps and sticking to the bottom of the pot. Add sugar according to your desired sweetness, stirring until the sugar is completely dissolved.
- Continue heating until the milk reaches about 70–80°C (small bubbles will form around the edge of the pot). Do not let the milk boil, as it will lose its nutrients.
- Let the milk cool down, then add the starter yogurt and stir well. Pour the mixture into containers and incubate similarly to the previous method. After that, place the yogurt in the refrigerator’s cool compartment for 2–4 hours before serving.
2.3. Blueberry Yogurt
Preparation:
– Whipped Cream
- 350 ml of heavy cream.
- 600 ml of light cream.
- 2 ISI gas cartridges.
– Blueberry Yogurt
- 200 ml of heavy cream.
- 1 container of yogurt (plain).
- 200 grams of milk powder.
- 40 ml of blueberry syrup.
- Ice cubes.
– Tools
- Glass pitcher, glass, ISI cream whipper, blender.
Instructions:
Step 1: Pour 350 ml of heavy cream and 600 ml of light cream into a glass pitcher. Then, pour them into the cream whipper, insert 2 gas cartridges, close the lid, and shake well.
Step 2: Prepare the blender and add the remaining ingredients: 200 ml of heavy cream, 1 container of yogurt (plain), 200 grams of milk powder, 40 ml of blueberry syrup, and ice cubes.
Step 3: Close the lid tightly, press the button, and blend until all the ingredients are smooth.
Blueberry yogurt is a popular modern drink
at take-away shops
Step 4: Pour the blended mixture into a prepared glass, top with whipped cream, and drizzle with a little blueberry syrup to make the drink more appealing.
Notes on Making Blueberry Yogurt at Home
For blueberry syrup, you can either purchase it from a supermarket or make it yourself using simple ingredients and the following method:
– Prepare 350 grams of fresh blueberries (rinse and drain the blueberries), 300 grams of white sugar, 1 glass of water, 1/4 teaspoon of lemon juice, and a pinch of salt.
– In a small saucepan or pot, combine the sugar and water and bring to a boil over medium heat, stirring to dissolve the sugar. Add the blueberries, lemon juice, and salt, and continue to boil for 5-7 minutes, stirring occasionally. Taste and adjust sweetness by adding more sugar if needed.
– Turn off the heat and let the syrup cool completely before straining it into a jar/bottle. Store it in the refrigerator for future use.
With just four simple steps, you can create a refreshing glass of blueberry yogurt to treat your family on lazy weekends. So, get into the kitchen and start blending some delicious blueberry yogurt drinks!
2.4. Homemade Sugar-Free Yogurt
Ingredients for Sugar-Free Yogurt:
- 1 liter of unsweetened fresh milk
- 1 container of unsweetened yogurt as a starter
- Cooking utensils, containers for making and incubating yogurt
Instructions:
- Pour the unsweetened fresh milk into a pot and heat it up, stirring gently in one direction. Turn off the heat when the milk reaches about 40°C, or when it feels warm to the touch.
- Add the yogurt starter and stir well. Pour the mixture into containers and incubate for about 6-8 hours.
- You can taste a small portion of the incubating yogurt to check if it has reached your desired level of sourness. If so, store the sugar-free yogurt in the refrigerator’s cool compartment.
- Consuming sugar-free yogurt not only aids in weight loss but also enhances your skin when used as a yogurt face mask. Sugar-free yogurt also reduces the risk of sunburn.
2.5. Aloe Vera Yogurt
Aloe vera yogurt has a refreshing taste thanks to the crisp and juicy aloe vera pieces. It is a popular cooling treat during hot days.
Instructions:
- Peel the aloe vera, rinse it under cold water to reduce the sticky residue, and then soak it in a bowl of water mixed with a small amount of salt and 15ml of lemon juice for about 5 minutes.
- Cut the aloe vera into small cubes, rinse again 5-6 times, and drain.
- Next, blanch the aloe vera in boiling water for 45 seconds to 1 minute. Then, soak it in 200ml of ice water mixed with 2 tablespoons of sugar for about an hour before draining.
- Proceed to prepare the yogurt mixture, add the aloe vera, and incubate as usual to obtain the refreshing aloe vera yogurt.
2.6. Black Glutinous Rice Yogurt
Ingredients:
- 3 pandan leaves
- 1 liter of cold water
- 200g of black glutinous rice
- 100g of white sugar
- 1/2 teaspoon of salt
- 100ml of coconut milk
- Yogurt (you can use any of the above methods to make plain yogurt)
Instructions:
- Rinse the black glutinous rice and soak it for about 3-4 hours to allow it to expand.
- After soaking, rinse the rice again and place it in a pot. Add water and a pinch of salt, and simmer over low heat until the rice is cooked and thickened. During the cooking process, add the pandan leaves and stir occasionally. (Note: Stop cooking when the rice is just soft to avoid overcooking and breaking down the rice.)
- When the rice starts to soften, add sugar and continue cooking for another 5 minutes to infuse the sugar. Turn off the heat and let the rice cool completely.
- Spoon the black glutinous rice porridge into cups, add yogurt and coconut milk, and your black glutinous rice yogurt is ready to be served.
2.7. Stretchy Yogurt
Ingredients:
- Condensed milk and fresh milk, yogurt starter
- Utensils for making, storing, and incubating yogurt
- Gelatin powder
Instructions:
- The process of making stretchy yogurt at home is quite similar to making yogurt with condensed milk and fresh milk. However, after thoroughly mixing the milk and yogurt starter, add gelatin powder (soaked in water for 5 minutes to bloom) to the mixture, then pour it into a large container and incubate as usual.
- After incubating the stretchy yogurt, place it in the refrigerator’s cool compartment for about 2 hours, then cut it into cubes and serve with fruits.
2.8. Fruit Yogurt
Ingredients:
- 1 liter of unsweetened fresh milk (you can use sweetened fresh milk if you prefer it sweeter)
- 150 ml of condensed milk
- 100 ml of yogurt starter
- Various types of fresh fruit (mango, strawberry, kiwi, etc.)
- 20 grams of white sugar (optional)
- Shaved ice
- Utensils for making fruit yogurt: yogurt containers, pot, stove, strainer, knife, cutting board, glass
Instructions:
Step 1: Combine 1 liter of fresh milk and 150 ml of condensed milk in a pot and heat until it comes to a gentle boil. Alternatively, you can boil water and use it to dissolve the condensed milk before adding it to the fresh milk and heating it up. Adjust the amount of fresh milk accordingly if using boiled water.
Step 2: Allow the milk mixture to cool down until it is lukewarm, then add the yogurt starter and stir well. Avoid adding the starter too early, as hot water will kill the bacteria and affect the taste and nutritional value of the yogurt.
Step 3: Use a strainer to filter the mixture into individual yogurt containers. Incubate the yogurt using a yogurt maker or by placing the containers in a pot of warm water at 70–80°C for about 6–8 hours.
Step 4: After the incubation, store the yogurt in the refrigerator for 1–2 hours before serving. Pour the yogurt into a glass, add sugar if desired, and top with your choice of chopped fresh fruit. Stir well before serving, and you can also add shaved ice to keep it chilled.
There’s nothing better than being able to make your own fruit yogurt with the delicate sourness of yogurt and the freshness of fruits. Fruit yogurt is not only a delicious dessert but also offers unexpected health benefits, such as improving skin complexion and maintaining a healthy weight.
