HOMEMADE PASSION FRUIT YOGURT自制百香果酸奶

Healthy and Cost effective homemade yogurt

I forgot where I heard this quote which said there were 2 good habits that’re all good and no bad - swimming and yogurt! Hubby is a strong believer in this quote and has been promoting this health message to our boy from young.

Frankly, I must admit all these years I have had no problem practicing the 1st habit but not so much on the yogurt part.  The reason that put me off from yogurt is its sour fermentation taste and smell. Only recently, knowing yogurt has a great benefit of slimming, I gradually acquired its taste and able to consume flavored yogurt.

For us to maintain the swimming habit is no issue as we live only 5 minutes away from our club which has an Olympic size pool. However for the yogurt part, we tend to have some difficulty where the nearest store for us to get fresh yogurt is 30 minutes away. Not only is the distance a letdown, yogurt is quite costly too if consumed daily.

Even though I’m a keen enthusiast in venturing into homemade cooking, homemade dairy products have never crossed my mind. Not until one day I stumbled upon a blog on cheesecake making that lead me to homemade cheese and yogurt.

When I made further research on the Net and watched some YouTube clips, I was thrilled to learn that making own yogurt is so simple and need no expensive and special gadget such as a yogurt maker.  All we need are the ingredients of fresh milk (low or full cream), milk powder, yogurt starter and sterile bottles, towels and microwave/oven which are standard items found in most kitchens. Next is the incubating time for the live bacteria in the yogurt starter to do their gem in culturing the liquid milk into tart to yield yogurt.

For my attempts, I made the yogurt at night around 9pm and by the next morning at 7am when I checked, I had beautiful fresh yogurt to serve for breakfast. Once you have successfully made the yogurt, do scoop out some of this yogurt and keep as yogurt starter for your next batch of homemade yogurt. Unless you are making yogurt daily, the yogurt starter can typically last for only 5-6 batches.   After that, you may need to buy new commercial plain yogurt to start the cycle again.

My 1^st attempt using pasteurized milk with the incubation time of 8 hours showed the resulting yogurt to be a bit too runny. As for my second attempt using milk powder and a longer fermentation time of 12 hours, the texture was firmer (like bean curb) with stronger and more sour fermentation taste which better suited hubby’s preference.

homemade yogurt - 12 hours fermentation

You may notice a layer of yellowish liquid when the yogurt formed; this is the Whey water which is rich in Whey protein, an ingredient that’s good for fat burning. That is why yogurt is great for slimming.

A layer of Whey water on the surface of yogurt

However for both Ming Ray and I who preferred to have fruit flavored yogurt, we decided to make Passion Fruit Yogurt.  The outcome was a big thumb up from us! You can also enjoy simple sweetened yogurt by merely adding honey into the homemade yogurt.

Passion Fruit yogurt

Are you a yogurt lover? A LOHAS (Lifestyles of Health and Sustainability) believer? Cost conscious in household planning? This homemade recipe is definitely a gem in your kitchen!

 

HOMEMADE YOGURT     Ingredients:   Using fresh milk/ pasteurized milk   4 cups of fresh whole milk/pasteurized milk (Full cream/Low Fat) 2 tbsp of yogurt starter (plain yogurt with live active culture)    1.      Bring the milk to about to boil and switch off once see bubble form. 2.      Let the milk cool down to luke warm temperature and pour into  into the milk in a sterile jam glass bottle/container. 3.      Add yogurt starter into the milk and whisk to blend the yogurt. 4.      Use towel to wrap and leave in warm place up to 8-10 hours to culture. 5.      Temperatures between 37-45 degrees Celsius are ideal to incubate and culture the yogurt. (I place in oven) 6.      The yogurt must be kept in the fridge when it is formed .   Using Milk powder method   Ingredients   400ml of warm water (use 200ml hot water and mix with 200ml room temperature water) 8 table spoon (heaps) of milk powder (you can use low fat or full cream milk powder) 1.5 table spoon(heaps) of plain yogurt   Serving:550g yogurt   1.      Scoop the milk powder into the warm water in a bottle and stir well 2.      Add in the plain yogurt (as the starter) 3.      Stir again until everything is smooth 4.      Cover the bottle with the lid and wrap with a dry towel and keep in warm place 5.      Place into oven for 8 to 12 hours. 6.      Keep in fridge once yogurt is ready. 7.      Serve cold.    PASSION FRUIT YOGURT   Passion Fruit paste/jam Homemade yogurt   1.      Scoop homemade yogurt into a glass 2.      Add in passion fruit jam (to your taste) 3.      Serve cold.   You can also mix honey into plain yogurt which is the easiest way to sweeten yogurt into flavour yogurt.   Tip: 1.      The incubation time depends on the desired texture of yogurt to your preference. A shorter fermentation time produce runnier and mild sour flavor yogurt, while a longer period yields thicker and tarter yoghurt. More than 12 hours will produce even more sour flavor because the culture keeps fermenting. 2.      The homemade yogurt can store up to a week to 10 days. 3.      You may notice layer of yellowish liquid form when you keep in the fridge, which is ok as this is whey water which is rich in protein and great for burning body fat.     自制酸奶 酸奶因为含有对人体肠道有益的乳酸菌，可以帮助肠道蠕动，防止便秘，改善肠道循环，是非常适合减肥期间饮用的饮品.   主要成份： 使用鲜牛奶/巴氏灭菌 牛奶(全/低脂肪) 4杯全脂牛奶 /低脂肪 2汤匙酸奶发酵剂/纯酸奶含益菌，酸奶引子  1。将牛奶煮沸，看到气泡的形式关掉火。 2。让牛奶冷却至微温的温度，将牛奶倒入在无菌的果酱瓶/容器中。 3。添加酸奶发酵剂到牛奶中，搅拌混合酸奶。 4。用毛巾包裹并留在温暖的地方达8-10小时让活性益生菌发酵。 5。温度在37-45摄氏度之间，是理想的酸奶发酵的温度。 （我放在烤箱中） 6。当它被形成酸奶必须保存在冰箱中。 使用奶粉的方法 成份   400ml的温水（使用200毫升热水和混合用200ml室温水） 8汤匙奶粉（您可以使用低脂或全脂奶粉） 1.5汤匙纯酸奶 成品：550克酸奶 1。舀奶粉在瓶子里放入温水中，搅拌均匀 2。加入纯酸奶（搅拌） 3。再次搅拌，直到一切混合 4。瓶子盖上盖子，用干毛巾包好，并保持在温暖的地方 5。我放置到烘箱中8至12小时。 6。酸奶成型后不能马上就喝，得放入冰箱冷藏几小时使其菌种稳定冷却。 百香果酸奶 百香果酱/果酱 自制酸奶 1。自制酸奶舀到一个杯 2。加入百香果果酱 你也可以加入蜂蜜进原味酸奶成甜酸奶，这是最简单的方法。 提示： 1。发酵时间的长短取决于自己对酸奶的喜好所需的稠糊状。发酵时间更短的生产的酸奶较稀和温和的酸味酸奶，而较长的时期产生更稠，更酸酸奶。超过12小时，活性益生菌不断发酵会产生更酸酸味。 2。自制酸奶可以存储长达一个星期到10天。 3。当你保存在冰箱里，你可能会注意到淡黄色液体这是乳清水层的形式，它含有丰富的蛋白质是燃烧体内脂肪的主用。