Preparation
13 hours
Processing
30 minutes
Difficulty
Medium
Ingredients for Fruit Yogurt For 4 servings
Unsweetened yogurt 1 cup Unsweetened milk 600 ml Gelatin 9 gr Condensed milk 1 can Mango 1 fruit Strawberry 50 gr Grape 50 gr
How to choose fresh ingredients
How to choose fresh fruits without chemicals
- To make fruit yogurt, we should choose fruits such as mango, grape, strawberry,… or fruits that the whole family likes.
- For mango, choose ripe yellow fruits that feel firm to the touch, with shiny and smooth skin, without small blemishes, and when lightly pressed, the mango should feel firm.
- For grapes, choose soft, plump, juicy fruits without bruises. When buying, choose bunches of grapes that still have a powdery coating on them and fresh stems.
- For strawberries, choose those with a distinctive smell, bright red color, not too big and not too small, with the stem and leaves intact.
How to choose yogurt and gelatin
- You should choose yogurt that is closest to its production date. At this time, the lactic acid bacteria in the yogurt will be strong and easily help create delicious and successful yogurt.
- Gelatin can be used in either powder or sheet form. If using powdered gelatin, use 1 small packet (9g); if using sheet gelatin, use about 4 sheets.
How to make Fruit Yogurt
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Sterilizing yogurt-making utensils
Sterilize the yogurt container and yogurt-making utensils with boiling water for about 1 minute.
If the utensils are not properly sterilized, the yogurt will be greatly affected during the fermentation process, reducing the quality of the yogurt or even causing the dish to fail.
Tip:- You should not use a cloth to wipe the utensils after sterilization as it does not guarantee that your cloth is clean. The best way is to let them air dry after sterilization.
- If your yogurt container is not plastic, you can put it in the oven to dry at a temperature of 100 – 120 degrees Celsius.
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Soaking gelatin
Add 9g of gelatin into a cup and pour in 100ml of hot water, stirring well until the gelatin is completely dissolved.
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Mix the milk mixture
Mix 1 can of condensed milk with 300ml of hot water until completely dissolved. Then add 600ml of unsweetened fresh milk and stir well.
-
Mix the yogurt
Add 1 cup of unsweetened yogurt to act as a starter culture. Stir well. Finally, pour in the melted gelatin, stirring gently.
Tip:- You should not use cold yogurt; it must be yogurt that has completely cooled down.
- If you buy cold yogurt from the store, leave it at room temperature for 1 hour for the yogurt to warm up completely.
- Stir very gently without stirring too hard, as this weakens the starter culture.
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Yogurt incubation
Prepare a deep tray, pour hot water to cover half of the tray, then place a bowl of yogurt on top, incubate for 12 hours. Keep the water warm to ensure the yogurt ferments properly.
Tip:- If the temperature in your area is a bit low, you can place a 25w yellow bulb in the container to keep the yogurt fermentation warm.
- The most important thing when making yogurt to avoid sliminess and spoilage is to keep the yogurt at a temperature of 43 – 45 degrees Celsius, which is also the optimal temperature for the yogurt culture to develop and function.
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Cutting fruit
Wash the fruit thoroughly, peel, remove seeds, and cut into bite-sized pieces.
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Poured yogurt jars
Arrange the fruit in a jar and then pour the yogurt on top and cover the jar.
Place it in the refrigerator and use gradually.
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Final product
Delicious, smooth, visually appealing, and extremely creamy fruit yogurt for the whole family!
How to preserve jackfruit seed milk
- Fruit yogurt you put in an container and store in the refrigerator. You can keep it in the fridge or freezer as you like.
- Storing milk in the fridge refrigerator will taste better and the yogurt can be used for 2 weeks.
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- 2 Ways to make lychee and mango yogurt quickly and simply using an oven
TasteVN wishes you success in making fruit yogurt on your first try! Let’s show off your skills to treat the family!
*Source of the recipe and images from the YouTube channel Tra My Cooking
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