Make your own yogurt
When it comes to yogurt, Yangon supermarkets typically have two options: the local kind holding obscene amounts of sugar and the small and expensive imported stuff.
But making yogurt is not really difficult at all. In fact, you are likely to nail it on your first try (probably). Here’s what you do.
Preparation time: 30 minutes
Cooking time: 7 hours
Overall time: 7-8 hours
Ingredients
One litre of fresh milk (it cannot last more than 5-7 days refrigerated)
One small natural yogurt
Instructions
- Before starting, make sure you have two 500-gram glass jars, each with a lid. First sterilize the jars by pouring boiling water in them.
- Pour the milk into a pan and heat it. After seeing the first bubbles, turn off the heat. If a skin forms over the milk, spoon it off.
- Pour your milk into the jars. And wait until the temperature is 38-40 degrees Celsius. Usually it takes 30-40 minutes to cool down.
- Add one spoon of yogurt in each jar and stir.
- Close the jars and put them far from the air-conditioning and fridge. Putting them on a balcony overnight is a good choice. The transformation takes around six hours.
- Eat your homemade yogurt, perhaps with fruit or nuts. It keeps for five days maximum and you can use some of it to make the next batch.
So, what actually happens in the jar?
The yogurt bacteria are added to the heated milk, and the milk then incubates the bacteria at a specific temperature to maximize the activity of the bacteria. And don’t worry, this is a good bacteria!
