Monday, 19 March 2012

The Goodness Of Homemade Yoghurt

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From a glance at the supermarket dairy section you would see many different varieties of Yoghurt from either plain to those with fruit flavour and toppings such as jam, nuts and etc. Yoghurt is so wholesome and yet easy to make without any secret in the recipe. So with a foolproof recipe anyone can start making their own yoghurt at home.

Just for a note, the bacteria used to make yogurt are known as "yogurt cultures" and from fermentation of lactose, these bacteria produces lactic acid which acts on milk protein to give yogurt its creamy texture and characteristic.


HOMEMADE YOGHURT


I used to make yoghurt years back when my boy was around 8 months old during the period when he started mashed food and puree. And I still remember his favourite choice are "Yogurt with Peach and Banana" and "Yogurt with Mashed Avocado".

A few months back after a brunch treat over at Sherie's (maameemoomoo a 1/2 food blog) house where she prepared  her yummy Banana Pancakes and irresistible homemade yoghurt(stay tune for her recipe too) for us, I can't held thinking about it till I started making homemade Yoghurt again.


(Serves: 2-3 | Preparation: 15 minutes | Fermentation: 8 - 10 hours)

Ingredients:
500ml Fresh Full Cream Milk
1 Tablespoon Plain Yoghurt with Live Culture


Method:-
1. Heat the milk over low heat, stirring gently until bubbles and steam begin to appear on the surface (82°C), remove from heat.

2. Cool the milk to lukewarm or until your finger can comfortable dip in the milk for a few seconds. (preferably around 42°C)

3. Scoop about 1 tablespoon of the yoghurt cultures in a bowl, add in about 50ml of the lukewarm milk and mix well. Next pour the mixture back into the remaining milk and stir well.

4. Next pour the cultured milk into a clean sterilized glass jar or any non-reactive container and cover the lid on.

5. Lastly set the jar on the counter top in your kitchen and wait for the culture to convert the natural sugar in milk to lactic acid before it turns into yoghurt. The whole process takes about 8 - 10 hours depends on the weather. (I usually make the yoghurt at night and let is set at the counter top overnight and it would be ready in the morning around 7am)


6. Put the jar in the refrigerator immediately to slow down fermentation and as well as firm the texture of the yoghurt. It will last for about 1 - 2 weeks in the fridge.

Note:-

These are some of the plain yoghurts that are available in major supermarkets.



There are so many ways you can enjoy the wholesome goodness of homemade yoghurt such as eating it plain on it's own or drizzle with of Honey or Gula Melaka Syrup to sweeten its taste. If you want something more cafe style or with bits of crunch, you could also add in cut fruits or Muesli like what I did from the photos shown above.

Important Note(s):-
~ Do not add in the live yoghurt cultures if the warm milk is above 42°C or else the heat will killed the live cultures and effect the texture and overall result of the homemade yoghurt.

~ Different brands of plain yoghurt might produce different results so you have to take note and check the labels to ensure they contain yoghurt making bacteria such as Lactobacillus aci-dophilus, Streptococcus thermophilus.


BLUEBERRY COMPOTE
(Preview)


To make something more impressive for your guests, you could served it with some quick fruit compote on the homemade yoghurt. Here is a quick recipe on 5 minutes Blueberry Compote.

12 comments:

  1. wow home made yoghurt! I have to try it some day!

    ReplyDelete
  2. Oh, gosh, homemade always tastes better...and I'd love it with your blueberry compote!

    ReplyDelete
  3. Hello! Where can I buy live yogurt cultures?

    ReplyDelete
    Replies
    1. Hi there, you can buy any plain yoghurt with live cultures at any local supermarket.

      Delete
  4. You did it! It looks splendid, Ellena! I hope to make it one day. :-)

    ReplyDelete
    Replies
    1. Thanks Nami! This is sure something pretty easy to make at home that is full of goodness :)

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  5. hi hi is it possible to use low fat milk to make low fat yogurt? will the result be the same?

    ReplyDelete
  6. Hi Ellena,

    Can I use Low Fat Milk instead of Full Cream Milk?

    Thank you

    Diana Tan

    ReplyDelete
    Replies
    1. Hi Diana,

      Yup you can try using low fat milk instead of full cream but then since the fat contains is low the yoghurt texture might not be the same as from the full cream milk. HTH :)

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    2. its looking very delicious. as well it helps me to try to make homemade yoghurt. Thanks for sharing.

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    3. Hi Mitzi, this is indeed a very easy recipe, just watch out on the heat will do :)

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  7. Hi Ellena

    I am very interested in your blueberry compote. Can i know have you posted the recipe yet? If yes, where can i find it as i have been searching high n low but in vain. Thank you

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

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Regards
Ellena (Cuisine Paradise)

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