The Quest for the Perfect Yogurt

For the past few months, I have been experimenting with yogurt-making and this is also when I first bought my yogurt machine.

My first experiment failed, miserably. It looked like semi-yogurt when it was still in the fridge but as soon as it was out of the fridge it became liquid, more like laban! For my first attempt, I followed the instructions that came with the machine., which was basically mixing a litre of milk with 1/4 cup yogurt and then adding it to the machine.

On my second attempt, I adjusted it slightly by adding two tablespoons dry milk powder. It turned out fine but it was still very liquidy! And then I tried to adjust the amount of the milk powder and I even used the yogurt that I made as a starter thinking it would work.

I would of course still eat it but it was still not yogurt! I remember once giving up on a batch I made, so my mother took it and made it into labnah. It turned out really good!

It’s been awhile since I last used it. I was lately inspired in the supermarket (Co-Op) the other day and bought milk and activia yogurt to use as my starter. After some research online, I finally used the long-route method.

And this is the result…

As far as I am concerned, it was a success! It looks like yogurt, a still very thin yogurt but still yogurt!

This is what I did.

In a double boiler, heat 1 litre of milk just before you reach a simmer or until you reach 85 degrees Celsius. Meanwhile, leave the starter yogurt outside to warm up to room-termparture.

Quickly transfer the pan to a large bowl filled with water and ice to cool the milk and reach 45 degrees Celsius. Remove from cold bath.

Add 1/4 cup dry milk powder and mix thoroughly.

Add 1/4 cup (1/2 a pot) yogurt and mix thoroughly but slowly.

Transfer mixture to your yogurt machine and leave it for 8-10 hours. I left it for 9 hours.

It’s enjoyed best with cut up fresh fruits and squeeze of deliciously sweet honey!

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