A good, tasty and healthy brand of yogurt is not necessarily cheap. So today, I am here to talk to you about eating healthy on a budget, more specifically, making yogurt yourself with items you might already have at home including leftover yogurt. If you want to know how to make yogurt with powdered milk continue reading this article.
Every new year, many of us make resolutions we hope to stand by and accomplish. Unfortunately, for some of us (like myself), after the excitement and getting back to work or school, our minds become clustered with other important things. As a result, though it may not be intentional, we put the resolutions to the back of our mind. This year, I made a resolution to eat healthily and let me tell you, after starting for a week, I resorted back to fast food and unhealthy practices. Mostly because of limited time and also because eating healthily is quite pricey. One of my favorites among other healthy foods, as you may guess, is yogurt.
How to make yogurt in Nigeria?
Before we dive right into this fun exercise, here are some important things you should know about yogurt.
It is made from milk that has been fermented by bacteria. This kind of bacteria digests the lactose, that is the sugar found in milk and produces the lactic acid which gives it a tangy or acidic taste and curdles the milk to make it thick. The bacteria used in yogurt is special, it is not the same bacteria that cause illnesses. Their scientific names are Lactobacillus bulgaricus and Streptococcus thermophilus.
Yogurts can be made with different flavors. This is often done by adding sweeteners, flavorings, fruits and/or cereals etc. There are many different types of yogurts. Here are the most common kinds you should know about:
● Greek yogurt: This kind of yogurt is very popular, especially among healthy eaters. Greek yogurt tends to be thicker than the others. Its thickness is achieved by straining the yougurt to remove the whey. Such yogurt can be served with fruit preserves. Sugar can also be added to give it a sweeter taste.
● Low-fat yogurt: helps with weight-loss. It is made from low-fat or skimmed milk. Low-fat yogurt, as the name already suggests is low in fat or calories and as a result is beneficial to good health. It may also contain probiotics whose function is to boost the immune system, improve the function of your digestive system, prevent and treat urinary tract infections et cetera.
● Non-fat yogurt: Despite the name, non-fat yogurt does contain fat. Its fat content is significantly lower than other kinds of yogurt, however, let us say it contains about 0.5 percent less milk fat by weight. In terms of taste, it is less tangy or acidic than both low-fat and whole-milk yogurt.
● Whipped yogurt: The whipping of the yogurt allows more air to enter it and makes it become lighter and fluffy in consistency. This kind of yogurt also contains less calories, protein, calcium, and other beneficial nutrients.
● Whole milk yogurt: This is the richest of all yogurts. Rich in fat, protein, calories, carbs, and consistency.
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Yogurt can be made from different kinds of milk like goat, sheep, and soy milk. Powdered milk can also be used as substitutes in the making of yogurt. In Nigeria Peak, Nido, Dano etc can be used. Instead of taking it in the usual manner, especially if you are not a fan of thick consistency, you can consume it like a drink. Yogurt drinks are thinner and pourable. Kefir and Lassi are two common kinds of yogurt drinks.
How to make yogurt from powdered milk?
Now, let us get back to business and the reason we are here today. Follow these easy steps and your yogurt will come out fantastic!
First of all, milk is the major ingredient in yogurt, without it, it would not be anything at all. Here's how to prepare yogurt:
Firstly, you will need the following ingredients and items:
● One pack of powdered milk (Peak or Nido, the choice is yours)
● Seven cups of water
● One blender or whisk
● One measuring bowl with lid, a two-quart mason jar or heavy bottom pan
● One Spatula or spoon
● Table spoon
● Cooking thermometer
● One pack of yogurt starter or yogurt with active cultures
1. Boil the water to over one hundred degrees Celsius. Use the cooking thermometer to check that the desired temperature is achieved.
2. Use a measuring cup to take out two cups of the water and pour in a blender.
3. While blending on low speed, add two cups of the powdered milk of your choice.
4. After about three minutes of continuous blending, add about two to three table spoons of yogurt starter. The yogurt starter contains the probiotic bacteria needed to digest milk sugar or lactose.
5. Turn off the blender and use a spatula to mix and empty the ingredients into a two-quart mason jar or a large measuring bowl.
6. Add the remaining five cups of water to the mixing bowl or the two-quart mason jar and mix again, thoroughly until everything is properly combined.
7. Use a lid to cover the mason jar or the mixing bowl. If you have no lid then a plate can be used as the substitute.
8. Preheat your oven for no longer than a minute by turning it on three hundred and fifty. The maximum temperature (350) will not be reached but that is okay, we just want the oven to get hot pretty quickly for exactly a minute.
9. After it has preheated, turn the oven off and place the containers with the mixture in the oven. Do not remove the lid.
10. Leave in the oven for at least six hours or as long as twelve hours with the oven light on.
11. After which your home made yogurt will be complete. If you would like it to be of a thicker viscosity like the Greek yogurt, then go ahead to strain it using a colander or whatever kind of strainer you have.
12. Continue to strain until the thickness you desire is achieved.
13. Refrigerate and serve when cooled. You can serve it plain or sweetened with a side of fruits or granola. Enjoy!
1. Substitute fresh milk with powdered milk. Reconstitute it by adding water to the powdered milk. Do this by adding two cups of water to one cup of powdered milk, in a pot and stir with a spatula until it is mixed thoroughly. Ensure that there are no clumps.
2. Turn on the stove and heat milk to a temperature of eighty-two degrees Celsius. Use a cooking thermometer to ensure the level of the temperature is reached.
3. Turn off the stove and remove the milk. Let it sit at room temperature until it has dropped to forty degrees Celsius.
4. Add in the yogurt starter. If you are using yogurt with active cultures you should add in two tablespoons into the warm milk and mix thoroughly.
5. Pour mixture into a two-quart mason jar, measuring bowl or pan.
6. Preheat your oven for no longer than a minute by turning it on three hundred and fifty. The maximum temperature (350) will not be reached but that is okay, we just want the oven to get hot pretty quickly for exactly a minute.
7. Remove yogurt from oven after about six hours to check if it has coagulated, without stirring.
8. Remove the whey separation on off and refrigerate the yogurt.
9. If you would like it to be of a thicker viscosity like the Greek yogurt, remember you can go ahead to strain it using a colander or whatever kind of strainer you have.
Now if you have followed these instructions carefully, leave a comment below to let us know how it turned out for you. If it did not turn out the way you expected, it could be due to the following reasons: the yogurt culture died probably before you started to use it, or it was disturbed while in the oven or it was in the oven too long.
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