After watching many Youtube videos, I found that people who use fresh (pasteurized) milk inevitably boil the milk and cool it down before making yogurt. So leceh.
What if I used the milk straight up without boiling? There is only one way to find out.
So I bought two small bottles of Farm Fresh full cream milk.
The one on the left is 568ml while the one on the right is 200ml. So in total I had 768ml of milk.
Other tools required - One big (1 liter) and small (300 ml) measuring cup, 4 glass jars (250ml) with lids and my trusty insulated pot.
I poured the milk (straight from the fridge) into the measuring cups, more into the big one and less in the small one. Then I scooped one tablespoon of yogurt from the previous batch and mixed into the milk in the small cup (and stirred to combine).
After that I poured the milk + yogurt mixture into the big cup and stirred some more to combine.
The milk + yogurt mixture was then divided equally into the 4 glass jars.
Next I poured hot water and some room temperature water into the inner vessel of the insulated pot. The idea is to create a water bath in which to immerse the jars for incubation.
The water must not be too hot, just comfortably warm ie your finger must be able to tolerate the heat. I know this is unscientific without the use of a thermometer but heck, I don't want to buy extra equipment.
Then I placed the jars into the pot. The water must cover the jars just below the rim.
After that I closed the lid of the insulated pot.
I let this stand for 10 hours (from 6:00pm to 4:00am the next morning).
The next morning I removed the jars from the insulated pot.
See, the yogurt is set.
Look at that.
The yogurt is thick and creamy.
So good! Now I know it is possible and safe (no stomachache after consuming the yogurt LOL!) to make yogurt without boiling the milk and without the use of a yogurt make.
Aiyah, you bought a new yogurt maker for nothing....lol! Was this before you made it in your rice cooker? Since that worked too, you didn't need the yogurt maker. I've always had a fascination with starters (like they use in making sourdough and other breads) coz I'm not a baker. Wouldn't the starter "diminish" in its effectiveness and taste over time with each use?
ReplyDeletehah..hah..hah.. no lah, it is ok that I bought the yogurt maker because it takes away the guesswork on water temperature. Also it is very convenient to just plonk the mixture into the yogurt maker and leave it to do its thing. I reckon that the strength of the starer will diminish over time. When that happens, I just need to use the store bought yogurt as a starter to cultivate the next batch.
DeleteA friend used to make yogurt by herself and always share with us. Plain and sometimes she added berries in it. I like the blueberry in my yogurt.
ReplyDeleteGood that you know how to make yogurt, no need buy from outside.
It's much cheaper to make myself and worth it since I consume yogurt everyday. I must try adding berries to it!
DeleteThank you for sharing the results of your experiment with us. Nice to eat yogurt daily ๐ ๐
ReplyDeleteHappy to share!
DeleteGood that budget wise, it is cheaper to homemake it as you eat yogurt everyday. I love yogurt but not as diligent as you so I usually buy from the supermart. I must check why I got lactose intolerance once when I ate that particular yogurt that day as in the past I usually would not.
ReplyDeleteThe amount of lactose in yogurt is very low because the bacteria would have consumed it during the fermentation. Maybe that yogurt was contaminated.
Delete