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It is thick, creamy and fresh: homemade “upside-down” yogurt is so thick that it holds in the jar. Check out our recipe:
Ingredients
1 liter plain milk
1 can of sweetened condensed milk (more or less depending on your taste)
200g active sweetened/unsweetened yogurt (can be bought from stores. Look for label “with live bacteria)
12 small glass/plastic jars or whatever containers with caps you have
1 to 2-liter pot
1 foam container/big pot
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Instructions
-First you have to sanitize all the jars, pots, spoons and funnel by boiling them in hot water, then air-drying them.
– Mix well 1/4 of the fresh milk with all the condensed milk, then pour into the sterile pot, anf cook on a medium heat until it starts to boil. If you like it sweeter, you can add sugar according to taste.
– When this comes to a boil, pour the rest of the milk into the pot, still well. Then check the temperature using a thermometer. It should read maximum 40 degree Celsius up to this step. This is the most suitable temperature for the kind of bacteria needed.
If the temperature is more than 40 degree Celsius, wait for at least 15 minutes then check again.
-When the temperature is correct, pour the active yogurt nto the pot then stir gently in one direction to smooth the mixture. If bubbles appear, remove them.
-Gently pour the milk mixture into the prepared jars, close the lids, and put them in a foam container.
-Pour enough warm water in. Make sure that when all the jars/yogurt containers are in, the water height is 2/3 of the jar’s height.
-Close the lid of the container, leave for least 8 hours in some cold area, wait 12 hours until your yogurt is thickened up and smooth.
If you don’t have a foam container, you can culture your yogurt in a big pot and change the hot water every 4 hours to make sure that the inside temperature is always around 40 degrees Celsius. Or you can put the jar inside the oven turn it on at 40-50 degree Celsius for 8 hours.
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-After 8 hours, taste it to check it is sour enough, keep it in the fridge. The yoghurt can stay there for at least 1 week.
If it is not sour enough for your taste, culture it in a warm environment for another 2-4 hours.
If it is not sour at all and does not thicken up, check your active yogurt and try again with a different brand.
When eating, you can combine with fruits such as purple dragon fruit, jackfruit, mango and strawberry.
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Note: Active yogurt must be at room temperature and in liquid form when it’s added to the milk mixture. Depending on the taste, adjust the amount of condensed milk or add more sugar. |
