How to make thick creamy delicious yogurt from Da Lat that is easy to make

How to Make Thick Layer Yogurt

• 1

  Sterilize the glass jars

  Place the glass jars into the sterilizer, spreading them out so that the jars can be sterilized effectively.

  Tip: If you don’t have a sterilizer, you can also soak the glass jars in boiling water for about 10 minutes, then take them out, let them drain or use a clean towel to dry them!

  

  
• 2

  Heat the milk

  Place a pot on the stove, set the heat to medium, and add 1 liter of fresh milk, stirring continuously for 3 minutes. Then add sugar and salt, stirring well.

  Next, add 380g of condensed milk and continue stirring until dissolved. Heat the milk until it reaches about 80 degrees Celsius or until it feels warm when dripped on your wrist.

  

  
• 3

  Stir to melt the butter

  Add 50g of butter to a bowl and pour in 50ml of the hot milk just cooked, stirring until the butter melts.

  Tip: If you don’t have animal butter, you can substitute it with vegetable butter. Note that for vegetable butter, you can reduce the amount to just 30g!

  

  
• 4

  Blend the yogurt butter mixture

  Pour the blended butter and yogurt mixture into the blender and blend for 3 – 4 minutes.

  Note: Do not blend for less than 3 minutes as the yogurt and butter will not be homogeneous, resulting in unsightly specks of cream.

  After blending, pour the yogurt and butter mixture into a cup.

  

  
• 5

  Mix the butter and yogurt mixture

  Pour the butter and yogurt mixture into a saucepan and stir continuously to ensure the mixture is well combined.

  

  
• 6

  Stir the yogurt

  When the milk in the pot is around 47 degrees Celsius, use chopsticks to stir the yogurt starter until it is smooth.

  Then add the yogurt starter to the pot of milk and stir gently and thoroughly so that the yogurt produced has the best smoothness.

  Tip: Do not add the yogurt when the milk is still too hot. The lactic acid bacteria in yogurt work optimally at temperatures between 43 – 45 degrees Celsius. Therefore, if you add the yogurt while the milk is still too hot, it will kill the bacteria and cause your final product to separate.

  

  
• 7

  Incubate the yogurt

  Prepare a foam box to incubate the yogurt. Pour the yogurt in the pot into glass jars.

  Tip:

  • Quickly pour the milk into the jars while it is still hot, as this will make the fermentation process easier.
  • Keep the yogurt at a temperature of 43 – 45 degrees Celsius, which is also the optimal temperature for the yogurt cultures to develop, function, and avoid making the yogurt slimy.

  Use clean paper and cardboard to cover the jars of yogurt, then stack the jars of yogurt on top of each other. After that, continue to use clean paper and cardboard to cover them again.

  For the remaining space in the box, use warm water or attach a 45W yellow bulb inside the box along with a warm blanket to maintain the temperature.

  Then close the box and incubate for 4 hours. After 4 hours, it is done.

  

  

  

  
• 8

  Final Product

  The yogurt with a thick layer of cream is incredibly delicious and appealing. The freshly made yogurt has a very fragrant taste typical of Da Lat, and the cream is very rich and smooth, which is wonderful. If you keep this yogurt in the refrigerator for about 3 – 4 more hours, it will be even more refreshing to enjoy, and I guarantee everyone in the family will love this dish.