Preparation
10 minutes
Processing
30 minutes
Difficulty
Medium
Ingredients for Chocolate Yogurt For 4 people
Chocolate milk 440 ml Condensed milk 380 ml Yogurt 200 ml
Notes when choosing ingredients
- You can buy yogurt at markets, supermarkets, or reputable food stores. Pay close attention to the expiration date to choose delicious yogurt.
- You need to choose yogurt that is closest to the production date. At this time, the lactic acid bacteria in the milk will be strong and easily produce yogurt, ensuring a tasty and successful outcome.
Ingredient images
Tools needed
How to make Chocolate Yogurt
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Sterilize the utensils
The tools for making yogurt include: jars, ladle, spoon for stirring the milk, strainer,… Before starting the preparation, you should sterilize the tools by soaking them in boiling water for about 30 seconds, then take them out and let them dry completely in the air.
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Stir the yogurt mixture
Add 380ml of condensed milk, 150ml of warm water (about 70 – 90 degrees Celsius), and 440ml of chocolate milk into a pot, then stir the mixture until dissolved.
Place the milk mixture on the stove over medium heat (temperature around 80 – 85 degrees Celsius) and cook the mixture until it begins to boil gently, then turn off the heat. During the cooking process, stir the mixture to dissolve.
Strain the mixture to remove any remaining sediment to make the mixture smoother, then let it cool for about 30 minutes.
When the mixture has cooled down a bit, add 100ml of yogurt and stir well to dissolve.
Tip: Do not add yogurt when the milk is still too hot. The lactic acid bacteria in yogurt work optimally at temperatures between 43 – 45 degrees Celsius. Therefore, adding it when the milk is too hot will kill the bacteria and cause your final product to separate. -
Ferment the yogurt
After stirring well, cover the pot tightly and let the mixture ferment for 8 hours at room temperature (you should place the mixture in a spot where direct sunlight can reach).
Tip: If the temperature in your area is a bit low, you can use a 25w yellow bulb in the box to keep the yogurt warm during the fermentation process. The most important thing when making yogurt to avoid sliminess and spoilage is to keep the yogurt at a temperature between 43 – 45 degrees Celsius, which is also the optimal temperature for the yogurt culture to grow and function. -
Finished product
After the mixture has been fermented, divide it into small portions into jars.
The chewy chocolate yogurt has a distinctive sweetness from the chocolate combined with the tartness of the yogurt and the creaminess of the milk, creating a dish that will leave you enchanted when you taste it.
Successful Implementation Tips
- Fermenting yogurt in a shorter time (by maintaining the ideal temperature for the cultures to thrive) will be better for health.
- Too low fermentation temperature and long fermentation time will also make the yogurt slimy.
See more:
With a simple recipe, you can immediately make the chocolate pudding yogurt that is smooth, sweet, and creamy for your family to enjoy. Điện máy XANH wishes you success!
*Refer to images and recipes from the YouTube channel Vegan cooking
