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How To Make Your Own Yogurt

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After the success of culturing our own kefir, I want to try yogurt next because I don’t really like the yogurt sold at the supermarkets here.

Firstly, the yogurt is thin, almost a liquid and drunk with a straw? Most of them are fruit-flavoured yogurt but now they’ve come up with yogurt + kei chi and yogurt + red dates, which have become sweeter.

I wanted to make all-natural yogurt the way the Indians make it, the way this Chinese/Indian chef taught me how to 😀

Fortunately, Hubby found ONE brand of natural yogurt (Miaoshi) that is sugar-free, which I could use as a starter but we also found sugar (白砂糖 bái shātáng)listed in the list of ingredients…

miao-shi-milk-yogurt-no-added-sugar

Later, we found Paul’s All Natural Yogurt in one of the foreign supermarkets.

pauls-all-natural-yogurt

Yippee, we had a yogurt starter!

STEP 1: Bring a pot of whole milk to the boil.

Set aside to cool until a layer of fat appears on the surface. The milk is at the perfect temperature for yogurt.

boiled-milk

STEP 2: Put 2-3 tablespoons of yogurt into the warm milk.

Pour the warm milk into a glass / plastic container with a tight-fitting cap.

Here’s the bottle I used at the beginning before I collected some glass containers.

how-to-make-natural-yogurt

I think that pouring the yogurt mix straight into these 7 oz glass mason jars would be better since we can immediately dig in straight out of the fridge 🙂


6 Jars Yoghurt Jars pudding Jar with Lid Yogurt Glass with Plastic Cap

 STEP 3: STAND THE MILK IN A WARM AREA FOR 10-12 HOURS.

During the summer, I could just leave the milk in the kitchen in the morning and I’ll have nicely set yogurt by the late evening.

Unless you like *very* sour yogurt, avoid leaving the yogurt out for too long i.e. more than 12 hours. 10 hours is just nice for us 😀

I will then pop it into the fridge to chill and stop the fermentation process. Note that the yogurt will taste more sour the longer you leave it out to ferment.

During autumn/winter, I had to create a cozy corner for the milk LOL!

how-to-make-natural-yogurt-setting

I wrapped the bottle of warm milk tightly with an old sweater, stuck it into my crock pot and set it by the stove.

One of the ayis was very fascinated by the yogurt making process that she pointed me to the HOTTEST spot on the stove. She would clean the area after cooking and ensured that my precious yogurt was safely stowed away 😀

STEP 4: Store the bottle it in the refrigerator to stop the fermentation and set the yogurt.

One to two hours should do the trick and you’ll get thick and creamy 100% natural yogurt:

natural-home-made-yogurt

Once you try home-made natural yogurt, you’ll turn up your nose at the yogurts sold in the supermarkets because your home-made yogurt is soooo creamy and thick, with no thickeners.

Since our kids are used to store-bought yogurt, we slowly weaned them off the fruit-flavoured ones towards the “natural” flavoured ones topped with fresh fruit and honey.

One fine day, our son decided to try “natural” yogurt on its own (sweetened with sugar / sucrose) and liked it more than the fruit-flavoured ones. Because of this, our daughter followed suit 😀

UPDATED:
I bought myself a Yogotherm Yogurt Maker/Incubator (with starter kit), which is perfect because NO ELECTRICITY IS NEEDED.

Below are links of other folks who have successfully made their own yogurt:

  1. Make your own yogurt in China
  2. List of utensils and basic ingredients
  3. Make your own yogurt (with photos) – explains that natural, home-made yogurt is actually runny since no thickeners are added. Ahh…then the yogurt on sale in China is quite good as they are all the runny type you drink with a straw.
  4. Interesting discussion on natural, homemade yogurt on the New York Times.
  5. How to make goat milk yogurt
  6. Another how to make your own yogurt (with photos)

Comments on this entry are closed.

  • Shooi 19 April, 2012, 10:39 am

    Hi, U do not need any yogurt maker. I made my yogurt in the thermal pot. I use about 1 cup yogurt (plain unsweetened) to 1 litre of milk. I use powdered milk but i mixed it thicker so that I get a creamier results.

    Heat the milk to about 40 C, pour into pot, add in the yogurt, stir and keep the whole thing in the thermal cooking pot. The pot will keep the temperature nice and warm for the yogurt to develop.

    If it is very cold, then u can also pour some warm water into the thermal cooking pot, then you put your jar/ pot in that warm water before closing the thermal pot’s lid.

    Leave it overnight…and you get your yogurt!

    Btw, this prompted me that you can also use the same method to cultivate kefir. I read before tat u were having some difficulties getting them to grow due to the cold weather.

  • Kitty Cat 19 April, 2012, 11:23 pm

    Shooi – Really nice of you to share these instructions but I don’t have a thermal pot.

    If the thermal pots are Japanese, they would cost a lot because imported goods are much, much more expensive here than in Malaysia. I’d bought my kid’s Thermos food container for only RM80 but it costs RMB280 here.

    I was browsing the home appliances department and was shocked to see Japanese branded water pots costing >RMB1,999 when a Made in China one is about RMB399 (our old one is less than that, I believe).

    Think the best bet for me is still the Yogotherm yogurt maker…thanks again 😀

  • Shooi 20 April, 2012, 10:35 am

    Hi dear, I don’t think it is Japanese. The brands I am familiar with are US brands but there are lots of relatively unknown brands.
    Honestly, I prefer this over getting a yogurt maker simply because you can do so much more with a thermal cooker. I love multipurpose stuff so that i don’t have to add additional clutter my already messy kitchen
    Btw, a thermal cooker looks like this:-http://www.adinochang.com/archives/la-gourmet-thermal-wonder-cooker-7l.html

    But if it is super expensive in China,…then i guess not.

  • Kit 24 April, 2012, 6:17 pm

    Shooi – Thanks for further explaining the thermal cooker. I couldn’t find anything like that here but will keep an eye out when I’m back home.

    The Yogotherm yogurt maker is something like that since it doesn’t use electricity – it’s a thermal pot insulated with styrofoam. Maybe I’ll get a thermal cooker instead since I can get more use out of it 😀