Over October break, I travelled to Pai. I met a Swedish guy there who owns a bakery/sandwich shop. I was telling him how I used to make my own bread, hummus, and things. He gave me a great idea, make your own yogurt! The yogurt here is delicious, but like Jade said recently, it’s because it’s full of sugar. He has been making some of his own yogurt lately, but this method is just a but different.
Use 1/2 of a yogurt cup.
I would buy plain, 0% fat, reduced sugar yogurt. If you can find no sugar at all, all the better. The brand Yolida is sugar-free and it is sold at Tops in Central. The dark blue Bulgaria is a reduced sugar version and it’s sold at most of the chain stores.
1 liter of milk.
I’ve seen some good quality milk in Tops, Tesco, and Family Mart. Again, the less fat in your milk, the less fat in your yogurt.
Bring the milk to 82 degrees Celsius. Use a thermometer.
Be careful not to burn the milk by doing this very slowly. I would suggest using a double boil method. Use a base pot to heat water, and a metal bowl on top of the water to hold the milk. Stir constantly.
Turn off the heat. Cool to 46 degrees Celsius.
This should take two to three hours. If it’s not particularly warm outside when you are making this, you might need to wrap the container in a towel to keep the temperature from declining too quickly.
Add yogurt and stir.
1/2 cup will be plenty.
Bottle and cool.
You can use the liter milk container to put this mixture into. Let it sit for 8 to 12 hours. Check the firmness frequently by tilting the bottle. Be careful not to let it sit out for too long, as it can spoil in this stage. Always do a smell or small taste test before enjoying.
Put it in the refrigerator for at least three hours, or until the whole bottle has cooled.
Save a bit of this yogurt.
You can continue making your own yogurt with the yogurt you just made! You only need to buy some more milk to do the whole thing all over again.
I’m not sure where cheesecloth is available, but you can go even farther and make cheese. Squeeze your yogurt through a cheesecloth and store the curd in the refrigerator overnight. Stir it from time to time so it does not harden on the outside.