We consume quite a lot of yoghurt and since Eva started solids, one of the first foods I wanted to introduce to her was yoghurt as Nil and I just simply loveeeee yoghurt to bits, not to mention he wants to be absolutely sure that she grows up exposed to a wide variety of both European and Asian foods/items. The only problem with us loving yoghurt is that it can really put a dent in our pockets. A one kilo tub of good quality creamy yoghurt can hit up to nearly $10 so I started exploring the option of making homemade yoghurt.
I came across the Easiyo Yogurt Maker and decided that it was good value for money as it was simple to use (just three steps), the gadget itself looked simple – nothing fancy like stainless steel drums and so forth – and have starters/cultures available as well. Phoon Huat here in Singapore sells these for $35 and the cultures for $6. I was lucky to have stumbled upon them while they were having a promotion – buy a yoghurt maker and get five culture packs of the same value for free. So I grabbed a pack of Natural, Custard, Mango and two packs of Skimmers (low fat) cultures. All the culture packs include milk solids and live cultures already so all you need to do is just add water. Best part is that each pack makes 1 kg of yoghurt.
The instructions are easy – wash and dry the yoghurt maker (where you’ll be culturing your yoghurt) before use and wipe the yoghurt jar with a damp cloth. In the yoghurt maker, pour in the cultures and add in about 500ml of cool water (refrigerated water is good) before stirring rapidly and well (if you want creamier yoghurt). Once the cultures have dissolved, fill it up to the 1 liter mark and close the maker. Fill the jar with boiling water until the indication point (there is a mechanism inside) and place the maker inside before closing the jar. Put aside for at least 10-12 hours – you can leave it to culture for up to 24 hours and the result will be firm but tangy yoghurt. The shorter it has been culturing, the less firmer and less tangy the yoghurt will be. I like my yoghurt creamy and slightly firm as well as tangy so I let it sit for 12 hours.
After this, you can remove the maker and refrigerate the yoghurt maker but what I did was stir up the yoghurt before refrigeration to help mix the whey (liquid from the culturing process which is high in Vit B and so forth) and yoghurt. The result is as seen in the pic below – slightly liquidy and not quite set. I left the mix to set in the fridge overnight and the result was firm but creamy and yummy yoghurt.
At first, Nil was a bit sceptical about using culture packs but when he tasted the yoghurt after culturing and then again after setting, he was sold on it! His verdict? Yummy! Best part of all is that you don’t need culture packs to make yoghurt. All you need is milk and more yoghurt which I’ll tell one of these days as what yoghurt you use (as a starter) has an impact on the taste as well as the type of milk you use.
Oh, did I mention that Eva loves it as well? 😀