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…
Later, we found Paul’s All Natural Yogurt in one of the foreign supermarkets.
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.
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 old glass containers.
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!
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:
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 😀
I bought myself a Yogotherm Yogurt Maker/Incubator (with starter kit), which is perfect because NO ELECTRICITY IS NEEDED.
- Make your own yogurt in China
- List of utensils and basic ingredients
- 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.
- Interesting discussion on natural, homemade yogurt on the New York Times.
- How to make goat milk yogurt
- Another how to make your own yogurt (with photos)