This summer clearly does not pass by any faster, doesn’t it? I can’t remember how many blog posts I have mentioned about the hotness of this city. Jeez. Even I spent 19 years living in one of the most humid and hot cities in the world before moving to the State, I still could not bear the summer heat here. I swear it’s probably hotter than in my hometown. Speaking of hot, I’m trying my best to stay hydrate plus eat and drink anything that can cool down my body temperature as much as possible. There is a long list of what I do eat and don’t during this summer (although I admit that sometimes I cheated with the don’t list more than the do one). One of the things that I included in my do-eat-list is yogurt. I obsess with plain yogurt so obsess that I must make it at home every other week so I can fulfill my craving.
I think it has something to do with the fact that my aunt used to make plain yogurt for me to munch on when I was a little kid. Eating yogurt anywhere rather than at home was not a thing for us during the 90s; even if you can afford to buy one, you wouldn’t find any frozen yogurt store in Vietnam back then. I’ve grown up with homemade plain yogurt ever since.
You might wonder why I have to spend time to make yogurt, it doesn’t make sense because I could easily go to the store and buy a whole bunch. True but wrong. Pre-made plain yogurt from grocery store does not have the sweet and sour flavor that I’m looking for.I’m always attached with my childhood eating journey, the more I grow up, the more I want to find the way back to the original flavor that I tasted when I was … super young. A lot of my recipes are based on my childhood memory, you can check[HOT DOG POST] and here to see what I meant.
Are you ready to make some yogurts? Cause I do. Don’t worry, the beauty of this method is that you don’t need to buy any fancy maker. If you have a shallow pot with a lids and some aluminum foil, then you’re good to go (and of course you need some Mason or Quattro Stagioni 5oz jars or your preferred brand non-plastic jars). Within 24 hours you’ll have some delicious yogurts to munch on, good luck and always remember to have fun, ***wink***.
P.S: I featured my second cat, Rain in these photos. He’s so handsome, isn’t he? Ah, and he loves my yogurt too so I’m feeding him 2 to 3 tbsp each day (you can try this at home if you happen to have one of these beautiful and awesome felines).
P.P.S: Speaking of feline, I bet you’ve already heard about the horrific tragedy happened to Cecil, the famous lion. My heart was hurting and my eyes were filled with tears while reading through all the news, please R.I.P Cecil, it was a horrible act and we are seeking justice on your behalf.
- 10 oz condensed milk
- 8 oz hot water
- 20 oz whole milk, at room temperature
- 5-8 oz plain yogurt (to use at culture)
- 8 (5 oz) glass jars, wash with hot water, dry thoroughly
- Extra hot water for proofing
- In a medium mixing bowl, combine condensed milk and hot water, mix until milk is completely dissolved. Add whole milk and culture, stir slowly until everything is combined. Strain the mixture through a fine mesh (if you want your yogurt has more sour taste, put more amount of culture).
- Fill cleaned glass jars with milk mixture 3/4 way full. Close with lids tightly.
- If you use aluminum or stainless steel pot, line it with one layer of heavy duty foil. Skip this step if you use cast iron type of pot. Put jars in the pot. Pour hot water in, make sure water level is as high as milk level in the jars. Do not fill water all the way up to the jar.
- Cover the entire put with heavy duty foil before close with the pot’s lid. Put the whole pot in turned-off oven or any where warm in the house (like closet, laundry room …).
- Proof yogurt for 8 hours. You can proof up to 12 hours if desire more sour taste.
- After proofing period, store yogurt in refrigerator for up to 1 week. Enjoy!