I forgot where I heard this quote which said there were 2 good habits that’re all good and no bad - swimming and yogurt! Hubby is a strong believer in this quote and has been promoting this health message to our boy from young.
Frankly, I must admit all these years I have had no problem practicing the 1st habit but not so much on the yogurt part. The reason that put me off from yogurt is its sour fermentation taste and smell. Only recently, knowing yogurt has a great benefit of slimming, I gradually acquired its taste and able to consume flavored yogurt.
For us to maintain the swimming habit is no issue as we live only 5 minutes away from our club which has an Olympic size pool. However for the yogurt part, we tend to have some difficulty where the nearest store for us to get fresh yogurt is 30 minutes away. Not only is the distance a letdown, yogurt is quite costly too if consumed daily.
Even though I’m a keen enthusiast in venturing into homemade cooking, homemade dairy products have never crossed my mind. Not until one day I stumbled upon a blog on cheesecake making that lead me to homemade cheese and yogurt.
When I made further research on the Net and watched some YouTube clips, I was thrilled to learn that making own yogurt is so simple and need no expensive and special gadget such as a yogurt maker. All we need are the ingredients of fresh milk (low or full cream), milk powder, yogurt starter and sterile bottles, towels and microwave/oven which are standard items found in most kitchens. Next is the incubating time for the live bacteria in the yogurt starter to do their gem in culturing the liquid milk into tart to yield yogurt.
For my attempts, I made the yogurt at night around 9pm and by the next morning at 7am when I checked, I had beautiful fresh yogurt to serve for breakfast. Once you have successfully made the yogurt, do scoop out some of this yogurt and keep as yogurt starter for your next batch of homemade yogurt. Unless you are making yogurt daily, the yogurt starter can typically last for only 5-6 batches. After that, you may need to buy new commercial plain yogurt to start the cycle again.My 1st attempt using pasteurized milk with the incubation time of 8 hours showed the resulting yogurt to be a bit too runny. As for my second attempt using milk powder and a longer fermentation time of 12 hours, the texture was firmer (like bean curb) with stronger and more sour fermentation taste which better suited hubby’s preference.
|homemade yogurt - 12 hours fermentation|
You may notice a layer of yellowish liquid when the yogurt formed; this is the Whey water which is rich in Whey protein, an ingredient that’s good for fat burning. That is why yogurt is great for slimming.
|A layer of Whey water on the surface of yogurt|
However for both Ming Ray and I who preferred to have fruit flavored yogurt, we decided to make Passion Fruit Yogurt. The outcome was a big thumb up from us! You can also enjoy simple sweetened yogurt by merely adding honey into the homemade yogurt.
|Passion Fruit yogurt|
Are you a yogurt lover? A LOHAS (Lifestyles of Health and Sustainability) believer? Cost conscious in household planning? This homemade recipe is definitely a gem in your kitchen!
Using fresh milk/ pasteurized milk
4 cups of fresh whole milk/pasteurized milk (Full cream/Low Fat)
2 tbsp of yogurt starter (plain yogurt with live active culture)
1. Bring the milk to about to boil and switch off once see bubble form.
2. Let the milk cool down to luke warm temperature and pour into into the milk in a sterile jam glass bottle/container.
3. Add yogurt starter into the milk and whisk to blend the yogurt.
4. Use towel to wrap and leave in warm place up to 8-10 hours to culture.
5. Temperatures between 37-45 degrees Celsius are ideal to incubate and culture the yogurt. (I place in oven)
6. The yogurt must be kept in the fridge when it is formed .
Using Milk powder method
400ml of warm water (use 200ml hot water and mix with 200ml room temperature water)
8 table spoon (heaps) of milk powder (you can use low fat or full cream milk powder)
1.5 table spoon(heaps) of plain yogurt
1. Scoop the milk powder into the warm water in a bottle and stir well
2. Add in the plain yogurt (as the starter)
3. Stir again until everything is smooth
4. Cover the bottle with the lid and wrap with a dry towel and keep in warm place
5. Place into oven for 8 to 12 hours.
6. Keep in fridge once yogurt is ready.
7. Serve cold.
Passion Fruit paste/jam
1. Scoop homemade yogurt into a glass
2. Add in passion fruit jam (to your taste)
3. Serve cold.
You can also mix honey into plain yogurt which is the easiest way to sweeten yogurt into flavour yogurt.
1. The incubation time depends on the desired texture of yogurt to your preference. A shorter fermentation time produce runnier and mild sour flavor yogurt, while a longer period yields thicker and tarter yoghurt. More than 12 hours will produce even more sour flavor because the culture keeps fermenting.
2. The homemade yogurt can store up to a week to 10 days.
3. You may notice layer of yellowish liquid form when you keep in the fridge, which is ok as this is whey water which is rich in protein and great for burning body fat.