Simple inverted yogurt recipe, guaranteed to succeed

How to make Inverted Yogurt

• 1

  Mix the milk mixture

  Add 1 liter of unsweetened fresh milk and 1 can of condensed milk into the pot, stir well.

  Use the same can of milk to measure a full can of boiling water and pour it directly into the milk pot.

  However, do not add too much water to this mixture as it may make the yogurt too sour.

  
• 2

  Heat the mixture

  Heat the mixture from step 1 on low heat until the milk simmers for about 30 seconds, then turn off the stove. During the heating process, always stir the mixture evenly.

  
• 3

  Mix the yogurt

  Let the mixture cool down to about 40 degrees Celsius after boiling. Then add the starter yogurt to the milk mixture and stir gently. (Make sure the starter yogurt is no longer cold and is well mixed to avoid clumping before adding it to the milk pot).

  Pour the stirred mixture into individual glass jars and proceed to incubate. You can use a rice cooker or an insulated box for incubation.

  
• 4

  Incubate the yogurt

  Method 1: Incubate reverse yogurt using a rice cooker

  Place the yogurt jars in the rice cooker, then pour warm water at 40-50 degrees Celsius into the pot so that it covers 2/3 of the yogurt jars.

  Close the lid of the pot and incubate for 6-8 hours. Every 2 hours, you should check the warmth of the water; if the water is cold, turn on the “Warm” setting for about 15 minutes, then unplug it to help the yogurt incubate better.

  Method 2: Incubate reverse yogurt using an insulated box

  Place the yogurt jars in a box of water at 40 – 50 degrees Celsius so that the water covers 2/3 of the jars, close the box lid, and incubate for about 6-8 hours for the yogurt to set. However, you also need to check the temperature of the incubating water occasionally!

  

  
• 5

  Final Product

  The yogurt after fermentation will be soft, smooth, thick, not runny, and very eye-catching in color. It tastes fragrant and rich, even better when eaten cold, everyone!