Healthy and Cost
effective homemade yogurt
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!
HOMEMADE YOGURT
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 .
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.
PASSION FRUIT YOGURT
1.
Scoop homemade yogurt into a glass
2.
Add in passion fruit jam (to your taste)
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.
4杯全脂牛奶 /低脂肪
2汤匙酸奶发酵剂/纯酸奶含益菌，酸奶引子
1。将牛奶煮沸，看到气泡的形式关掉火。
2。让牛奶冷却至微温的温度，将牛奶倒入在无菌的果酱瓶/容器中。
3。添加酸奶发酵剂到牛奶中，搅拌混合酸奶。
4。用毛巾包裹并留在温暖的地方达8-10小时让活性益生菌发酵。
5。温度在37-45摄氏度之间，是理想的酸奶发酵的温度。 （我放在烤箱中）
6。当它被形成酸奶必须保存在冰箱中。
400ml的温水（使用200毫升热水和混合用200ml室温水）
8汤匙奶粉（您可以使用低脂或全脂奶粉）
1.5汤匙纯酸奶
成品：550克酸奶
1。舀奶粉在瓶子里放入温水中，搅拌均匀
2。加入纯酸奶（搅拌）
3。再次搅拌，直到一切混合
4。瓶子盖上盖子，用干毛巾包好，并保持在温暖的地方
5。我放置到烘箱中8至12小时。
6。酸奶成型后不能马上就喝，得放入冰箱冷藏几小时使其菌种稳定冷却。
1。自制酸奶舀到一个杯
2。加入百香果果酱
1。发酵时间的长短取决于自己对酸奶的喜好所需的稠糊状。发酵时间更短的生产的酸奶较稀和温和的酸味酸奶，而较长的时期产生更稠，更酸酸奶。超过12小时，活性益生菌不断发酵会产生更酸酸味。
2。自制酸奶可以存储长达一个星期到10天。
3。当你保存在冰箱里，你可能会注意到淡黄色液体这是乳清水层的形式，它含有丰富的蛋白质是燃烧体内脂肪的主用。
