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Our member, Wong Chak Wai, shared with us how to make yoghurt on 13 March 2010. This yoghurt culture is from a Russian doctor. Good things must be shared. I read from books and learn that yoghurt has lots of good bacteria and helps the digestive system, especially in relieving constipation. It is even better than milk and helps in the absorption of calcium and iron.
How to make?
Warm the fresh milk in a pot of warm water till about body temperature. I boil a little of water and add cold water to the pot to get the temperature I want. Then I place the pack of milk in the pot. The pack of milk can be overturned to warm the whole pack evenly. When the milk is warm enough, remove from the pot. Open the cap, and add 2 tablespoon of yoghurt into the milk pack.
Shake the milk pack after putting in the culture. This to ensure that the culture is evenly distributed in the milk, otherwise the yogurt will be lumpy and perhaps not smooth.
Leave the pack of milk in room temperature overnight.
Try your yoghurt the next morning before you put in the fridge. Sometimes a layer of water is formed on top of the yoghurt. This is normal. Yogurt has a slightly thick and smooth texture. If it is loose and separated, then it is not successful.
Suggestion for serving
It can be eaten plain. If you find it too sour, you can add fruits such as banana, strawberries, and dried fruits like raisins, figs, and also seeds and nuts.
Personal Experience
I take 1-2 tablespoon every morning. It helps in bowel movement.
Where to buy organic milk?
It is available in Fairprice Finest. Usual price is $3.40-$3.50 per pack. This week, it was on offer at $4.95 for 2 packs. |