On one of my earlier posts, I demonstrated making a quick and easy homemade yoghurt using milk powder. Today I am going to share with you a different method of making yoghurt using milk reduction method. I personally prefer milk reduction method as it is healthier than using milk powder because you will be using pure milk to make this yoghurt.
Don't forget to keep about 2-3 tablespoons of yoghurt in a fridge to use as a starter for your next batch.
- 1200ml full-cream milk
- About 6-7 tablespoon sugar or according to taste
- 2 tablespoon fresh "thick" plain yoghurt. I use Greek-style yoghurt (this is used as a starter). It is very important that you choose a right type of yoghurt as a starter. Otherwise you may find it difficult to set the yoghurt well.
- Get a clean air-tight container about 1 litre capacity.
- Boil milk in a saucepan on low heat for about 15-20 minutes stirring regularly. The purpose of boiling milk is to evaporate water from the milk. You should stir milk on regular intervals, otherwise the milk will burn and stick to the bottom of the pan. This might bring a burnt flavour in the yoghurt.
- After 15-20 minutes of boiling, you will notice the milk reduced to about 900ml.
- Add sugar and mix well until it dissolves.
- Before moving on to the next step, make sure the milk is finger-dip-warm. Pour the milk into the air-tight container.
- Smooth out the starter yoghurt with a spoon. Mix it with the milk in the air-tight container.
- Cover the container. Wrap the container with a plastic bag and a towel and keep it in a warm place overnight or for 8-10 hours until the yoghurt is formed. I placed it inside a foam box with a cover to keep it warm.
- After the yoghurt is formed, put the yoghurt in the fridge to set it properly.