UPSIDE-DOWN YOGURT RECIPE – READY IN JUST 10 MINUTES
Yogurt is an essential part of our breakfast routine. It's incredibly convenient for those busy mornings when there’s no time to prepare a full meal. We simply pair it with some cereal and fresh fruit. I usually make a large batch in a glass bowl, which makes the preparation process very easy and quick. It only takes 10 minutes to prepare the yogurt mix for fermenting.
UPSIDE-DOWN YOGURT RECIPE:
Ingredients:
- 1 liter of unsweetened fresh milk
- 1/2 can of sweetened condensed milk (brand: Ông Thọ)
- 1 small tub of plain yogurt (as a starter)
- v
Instructions:
- Pour the fresh milk and condensed milk into a pot and heat it until you see steam rising, or it feels hot to the touch. Turn off the heat.
- Transfer the milk to a large bowl and stir to cool it down slightly. Then add the plain yogurt and mix thoroughly until smooth. Cover the bowl with a lid or a plate.
- Preheat the oven to 45 degrees Celsius and place the bowl inside for about 5 hours. You can also create a water bath by pouring hot water into a tray, placing the bowl of yogurt on it, and adjusting the incubation time for energy efficiency.
- Typically, I let it ferment overnight. Just leave the yogurt in the oven for a few extra hours, then transfer it to the refrigerator in the morning.
This recipe does not use any added water, resulting in a rich, thick yogurt.
You can also pour the yogurt into small jars for convenient on-the-go snacks or lunches.
Tips for consistent success:
- The ideal temperature for yogurt fermentation is 40-45 degrees Celsius. Test the milk temperature so that it's slightly warmer than a baby's bath.
- Observe the steam as a sign when heating the milk.
- Allow the milk and starter yogurt to reach room temperature for about 3 hours before making yogurt to avoid shocking the cultures.
- Ensure all utensils are thoroughly washed and dried before use (I usually clean the glass bowl and rinse it with boiling water).
Aside from using an oven, you can also ferment yogurt in a rice cooker, an insulated box, or even under strong sunlight. However, I find using the oven to be the most convenient and consistent method.
Give it a try and enjoy your homemade yogurt!
