We were at Song Of India, sitting down with Chef Sovani discussing about yogurt when i first learned that we can actually make yogurt at home without needing any special container or yogurt maker. I was all inspired then because yogurt is one of my must have in the fridge at home. But after a few attempts, my texture was still undesirable. Instead of creamy texture, i got yogurt drink texture. Disappointed, i gave up.
Fast forward few months later, before i could click the “BUY” button on Amazon for a yogurt maker, the new friends whom i just met can’t help but to laugh straight in my face when i told them my few attempts with making yogurt at home. I don’t blame them really, because i can be quite comical, to even child-like, depending on the companion(s) i’m with, when it comes to expressing myself. Heh. But what a good trade off man.. They got to laugh at me and in exchange, i got precious yogurt making tips from the one and only Mr Ergul – Thank you Daniel!
After months of making yogurt, i finally nailed it, or rather, Darcy finally nailed it. Yup, you read right. The man got interested and did some reading on his own after seeing how inconsistent my yogurt texture was. One day, it’s thick and creamy. Another day, it’s watery. But now, the result is always, always thick and creamy, really like Greek Yogurt that you buy from the store. ;)
There are many ways you to eat plain yogurt.
1. Eat it with granola/muesli/cereal.
2. Eat it with honey.
3. Eat it with honey + your favourite fruit.
4. Eat it with any fruit coulis (posted on Instagram)
5. Eat it with any fruit compote (posted on Instagram)
So on and so forth.
1 litre fresh milk
3 tbsp of store bought plain yogurt with live cultures (as a starter)
1. Boil the fresh milk in a heavy bottom pot and constantly stirring it to avoid burnt bottom. Once it reaches 100C, lower the heat and let it simmer for another 15-30 mins. The longer you boil, the thicker and creamier it will be. We usually settle for 30 minutes.
2. Once the milk temperature hits 40C, stir in the 3 tbsp of yogurt till well combined.
3. Transfer the milk to a container and leave it for 7-8 hours at the warmest area in your house (optional) or just leave anywhere in the room temperature.
4. 8 hours later, voila! Refrigerate immediately. The yogurt will be ready for consumption 4 hours later.
ps : we Darcy also dabbled with double boil method which works perfectly as well. This method is definitely idiot proof. ;)
So, why make when you can buy?
Because homemade yogurt is friggin delicious tasting. It’s so so creamy and smooth, nothing like store bought ones. Sounds like store bought ones yeah? But it’s not. You just need to eat it to believe it. It’s really different. Very very different. I’m such a yogurt snob now that i can no longer eat the store bought ones anymore. Homemade ones all the way! :P
Just look at the ingredients. Mine here and the store bought ones. That’s a good enough reason why you should start making your own yogurt today! Oh, and it’s environmental friendly. No packaging waste. *wink*
These days, Darcy is our destined yogurt maker at home because of his magic fingers – uh huh, no longer me. We even get super delicious honey flavoured yogurt because he never stops pushing the limits. Lucky us eh? :)