2 Simple Ways to Make Matcha Yogurt and Pandan Yogurt, Creamy and Smooth

Prepare matcha powder

Dissolve 5g of matcha powder in 70ml of hot water, let it sit for 10 minutes so that the residue of the matcha powder settles down.

Gently pour the matcha water from the top into another bowl, discarding the sediment, and let it sit for another 5 minutes.

Continue to strain a second time, pouring the matcha water into another bowl and removing the sediment that settled at the bottom of the bowl.

Make the yogurt mix

Prepare a large bowl, add 190g of condensed milk and 300ml of hot water, then stir well until the condensed milk is completely dissolved. Next, add 220ml of unsweetened fresh milk and stir again, then add the green tea water.

Finally, add 200ml (about 2 cups) of sweetened yogurt and stir well one last time.

Yogurt incubation

Prepare the jars you usually use to hold yogurt or small jars with lids, wash them clean. It is best to use glass jars.

Pour the yogurt mixture into the jars, sealing them tightly.

Place the jars of yogurt into a pot with thick walls that retains heat well, or a foam box with a tight lid. Add warm water at about 70 degrees Celsius, enough to submerge about 2/3 of the yogurt jars, then cover with a lid and incubate for 18 to 20 hours.

Final product

After the incubation is complete, you can enjoy it. The matcha yogurt has the characteristic aroma of matcha blended with the natural scent of yogurt, creating a pleasant feeling when tasting. The yogurt has a light green color, smooth texture with a moderate sour-sweetness that stimulates the palate. The yogurt will be stored in the refrigerator’s cool compartment for better taste.

Make Pandan Extract

Wash the pandan leaves clean, then cut 3 pandan leaves into small pieces and put them in the blender with 150ml of water.

Blend the pandan leaves until smooth and strain through a sieve lined with a cloth to collect the extract and discard the residue.

Making yogurt mixture

Pour the prepared pandan leaf juice into a pot, bring to a boil for about 1 minute, then add 160g of condensed milk.

Stir well until the condensed milk dissolves, then add 700ml of unsweetened fresh milk and continue stirring until the mixture is well combined. Note that at this point, heat to about 80 degrees Celsius.

Turn off the heat and add 100g of yogurt, stirring until the yogurt is dissolved.

Yogurt incubation

Pour the yogurt mixture just prepared into jars. Prepare a rice cooker, do not plug it in.

Add 300ml of warm water at about 70 degrees Celsius and 1 pandan leaf, then arrange the yogurt jars in the pot, cover, and incubate for 6 to 8 hours before use.

Final Product

With extremely simple steps, we already have a refreshing and delicious pandan yogurt for hot days. The light fragrance of pandan leaves combined with a gentle green color creates a refreshing feeling for the user. The yogurt is very smooth and has a balanced sweet and sour taste, and it tastes better when served cold.

It can be stored in the freezer or the refrigerator depending on your preference.