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Prepare:
Starter
- Let the yogurt outside the fridge before you make yogurt 2 hours. Let it reach the room temperature.
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| Buy the plain yogurt with live and active cultures |
Jars
- Wash glass jars by warm water.
- Place glass jars in the oven.
- Heat up them at 200 F degree within 10 mins. To kill bacteria in the jars.
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- Open the oven to cool them down.
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While the jars are in the oven I am going to heat up my milk.
Ingredient:
1 jar of plain yogurt (with the nature cultures)
850 ml milk (I refer high protein milk)
150 ml condensed milk (your taste)
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Making:
- Pour two kinds of milk in a pot, stir well till the condensed milk is dissolved.
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- When the mixture reaches 175 F degree.
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- Cool the mixture down to 100 F degree. I put some ice into the sink to cool it quickly.
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- When the mixture is 100 F degree, ladle some milk into a bowl with the starter in it.
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- Mix them well till the mixture is smooth
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- Pour the starter through a mesh strainer to make sure all starter is dissolved. We got yogurt now. Hehehe
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- Use the ladle mix the yogurt gently.
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- Pour the yogurt in those jars.
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| The arrangement the jars around the pot, so I do not need to move my ladle so far hehee |
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| Pour the yogurt into the jar |
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| done!! |
- Turn on the yogurt maker.
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| Lids on, and turn on the maker hehehe |
- Keep them in the maker for 6 hours.
Note:
- The more you keep the yogurt jars in the maker, the sourer the yogurt is.
- If you want your yogurt tastes sweeter, just increase condensed milk, and reduce plain milk. The recipe suffices for 7 jars.
- You can keep a jar of yogurt to make the starter for the next batch.
- You should heat up the jars to prevent bacteria.
- This is the third time I use my yogurt maker. It is so great.
After finished my yogurt, I checked the temperature of the yogurt, 111 F degree. Perfectly!!! That is a good condition for the starter to ferment.
Hana
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