Not only is it a refreshing dessert like Patbingsu for summer, but yogurt is also one of the superfoods for women, but it is also great for children and the elderly. Eating yogurt every day can bring you a lot of health benefits, help you look good and even support weight loss. Have you ever make yogurt with condensed milk?
No need to go out to buy, you can still enjoy this great dish in 2 first ways. Making yogurt at home combines many different flavors, extremely easy to make without worrying. Don’t hesitate anymore, and don’t go into the kitchen to make yogurt right away!
Choose kinds of milk.
The more healthy your milk is, the more robust your yogurt will be. Raw milk is best if following the GAPS protocol. Regularly, I used milk locally produced using a low pasteurization process. It is non-homogenized, which I had that yummy layer of cream on top. You can also use goat’s milk. You have to make sure it is not ultra-pasteurized. To get the most nutrition, I also opted for whole milk.
I will recommend you four kinds of milk that I often use to make the best yogurt: condensed milk, fresh milk (or raw milk), and non-sugar milk.
How to make basic yogurt from condensed milk
- Jars and pots
- Condensed milk with sugar
- 1 jar of yogurt as yeast
- Large plastic mug, with a capacity of about 2 liters or more
Pour the condensed milk into a large bowl.
You can use plastic cups. Using a can of condensed milk, measure 1 cup of boiling water and two large cups of freshwater into the condensed milk.
Stir to make the condensed milk completely dissolve and then add the yeast yogurt; however, if you add the yeast yogurt too soon, having boiling water will damage the yeast.
Put the milk mixture in a jar and close the lid and incubate.
Method 1:Use an annealing machine.
Method 2:Incubate with an oven or microwave. Turn on the preheat at 170oC for 4 minutes and then turn off the stove. You can put the jars in, close the lid and incubate for about 6 hours.
Method 3:Incubate with pot, brass, foam container. Put all the yogurt jars into a large pot/bucket, fill with hot water (about 70–80o) and fill up to 2/3 of the jar, cover, and cover for 7–8 hours.
Do not incubate with too hot water.Using excessively hot water will damage the yeast, so you can cook a large kettle of water, using a part to make the milk. After you have prepared the milk mixture, the boiled water will drop to the appropriate temperature to incubate the yogurt.
Check incubation yogurt time.
The more yeast, the more acidic and curd the milk will become. So, usually, after about 6 hours of incubation, liquid has thickened and has a mild sour taste. If you want sweet and soft yogurt, you can stop incubating after 6 hours.
Keep yogurt incubation tight. Keep the lid tightly covered to keep the temperature sufficient to ferment the yogurt. If you want to use the rice cooker to incubate, do not need the plugin. To maintain the cold, you can place a layer to prevent the yogurt from coming into direct close to the bottom of the pot and turn on the rice cooker for 3–4 minutes.
After this period, you can store the yogurt in the fridge for use later. Yaourt can be stored for two weeks; however, to ensure nutrition, it is best to enjoy in the first week offline! Also, you should keep one jar left to make yeast for the next batch of yogurt.
How to make basic yogurt from fresh or raw milk
- 200g of a pack of sugar
- 1 liter of raw milk (unpasteurized)
- Two jars of sugary yogurt for making yeast
- Large pots, utensils for storing and incubate yogurt
Put fresh milk in the bowl.
Heat the milk, gently stirring it in one direction to prevent the milk from clotting and burning at the bottom of the pan. You add sugar according to the desired sweetness, stir to dissolve sugar.
Heat until the milk reaches 70–80oC (you can see bubbles around the edge of the pot) and turn off the heat. You should avoid boiling liquid, or the milk will lose its substance.
Let the milk cool down and stir the yogurt into the jar.
Scoop it into the pot.
The way to brew is similar to the way to make yogurt from condensed milk. After that, leave the yogurt in the fridge for 2–4 hours, and you can use it.
This is the end of the first two ways to make yogurt. I will come back and suggest some following ways to make yogurt more tasty and catchy.