My mother has been making yoghurt from Full Cream Milk Powder for forty years now. She has never run to the grocery to get a carton of yoghurt. It's always available in our fridge. This is a staple food for us. We never liked thick and creamy yoghurt as we are using it almost everyday. Our yoghurt is neither too thick nor too runny. But, this is never like the Greek yoghurt. This is just a simple rustic homemade version of yoghurt which is always tastier than the store bought one. Plus, I personally find store bought yoghurt to be having artificial thickness, you know, like added flour... Once you start making yoghurt at home, you will find the yoghurt making process to be fun, easier and satisfying. This is also a budget friendly food to make at home. The milk powder has to be Full cream not skimmed or low fat. When you add more milk powder and less water, you get thick and luscious yogurt. When the water is more and milk powder is less, the yoghurt is a bit runny..
Yoghurt making may sound too simple, but I warn you it is never the way it seems to be. I have tried this for many times, sometimes, I succeed and some other times I flop very badly. The amount of starter used, the right warm temperature and frothiness of the milk make lots of difference. This recipe works for me. Besides that, when I measure milk powder and other ingredients, I use the measuring spoons and cup measurement for precision. For this recipe, I have taken a heap of milk powder for every tablespoon. I wasn't skimping on that. The water has to be boiling. The pouring and pulling method is necessary to give the frothiness and volume to the yoghurt. Too many rules to follow? No. You just have to play with the ingredients and follow your intuition. Do give a try and let me know..
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| Full Cream Milk Powder Yoghurt |
INGREDIENTS:
Full cream milk powder - 10 tablespoons (heaped)
Boiling water - 1 1/2 cups
Starter Yoghurt - 2 teaspoons
METHOD:
1. In a bowl, measure out 10 tablespoons of full cream milk powder.
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| Full cream milk powder |
2. Gradually, pour 1 1/2 cups of hot boiling water onto the milk powder.
3. Quickly, use the pouring and pulling method with two bowls or cups. You can do this process five times, and this form frothy milk which is really good for making super yoghurt.
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| Milk after the pouring and pulling method |
4. Then transfer the milk into a glass bowl, ensure the milk in neither too hot nor cold. It has to be warm to touch when we add starter yoghurt. The warm heat helps to active the yeast in the starter. You may add 2 teaspoons of the starter yoghurt. If you add a lot of the starter yoghurt then your yoghurt will become too sour.
5. This milk will turn into yoghurt within 8 hours time. Put a lid to the glass bowl and leave it outside at room temperature. But sometimes, if you live in hot and humid country, it takes less than that hour for it to set. Once, after it has become yoghurt, keep it in the fridge.
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