How to make delicious, smooth sugar-free yogurt at home extremely easily

How to make Sugar-free Yogurt

• 1

  Boil fresh milk

  First, before making yogurt, you need to sterilize the utensils, containers for yogurt by dipping the utensils in boiling water and boiling for 3 – 5 minutes. Sterilizing the utensils will help clean as well as limit any bacteria left in the jars, preventing the yogurt from becoming slimy.

  Next, add 1 liter of sugar-free fresh milk into a pot, place the pot on the stove and boil over medium heat for about 5 minutes. When the milk starts steaming and small bubbles appear on the pot’s wall, turn off the heat and let the milk cool down to about 45 – 48 degrees Celsius.

  Tip:

  • Boiling the milk helps the proteins in the milk arrange and form a network that captures the yogurt culture and promotes its better development. Additionally, boiling the milk helps eliminate harmful bacteria while retaining beneficial bacteria for yogurt fermentation.
  • Moreover, to avoid sliminess or separation, you should also boil the milk before adding the starter culture! The boiling temperature of the milk should be around 75 – 80 degrees Celsius.

  

  
• 2

  Add the yogurt starter to the fresh milk

  After the milk cools down to about 40 – 45 degrees Celsius, you can test it by dropping a little milk on your wrist. If it feels warm, you can add the starter culture.

  When adding the starter culture, use a spoon to gently stir the yogurt mixture in one direction until the yogurt dissolves completely.

  Tip:

  • Do not add the starter culture to the milk if the milk temperature is above 50 degrees Celsius. Excessive heat will “shock” the yogurt starter, weakening it and killing it. This will cause your yogurt to separate into two distinct layers of water and fat.
  • If you buy refrigerated yogurt, you need to take it out and let it sit at room temperature for about 30 minutes before making yogurt.

  

  
• 3

  Yogurt Fermentation

  After stirring the starter culture, you put it into a jar and then slowly pour it into the small jars. Next, you skim off the small foam on the surface of the yogurt and then seal the lids tightly.

  Then you arrange the yogurt jars in a foam box and pour warm water at about 50 – 60 degrees Celsius into the box. Close the lid of the box and ferment the yogurt for 8 hours.

  Tip:

  • If your area is quite cold, then using hot water as described above, after about 4 hours you need to change the warm water once to ensure the temperature in the box is maintained.
  • When fermenting, minimize moving the box to avoid disturbing the culture, which can weaken it.
  • Before placing the yogurt into the jars, you need to dry the jars first. You should use glass jars to make yogurt, as glass will help retain heat better than other types of plastic jars.
  • If you do not use water for fermentation, you can ferment it dry by placing the yogurt in the foam box, lining the box with a towel to keep it warm. Close the lid of the box and keep it in a slightly warm place.

  

  
• 4

  Put the yogurt in the refrigerator

  After fermenting the yogurt for 8 hours, at this time the yogurt has become firm and can be turned upside down. You take it out and store it in the cool compartment of the refrigerator for preservation.

  

  
• 5

  Final Product

  The yogurt is smooth and not slimy at all. You can use unsweetened yogurt to pair with cereals, fruits, or use it as a support during dieting, which is very good!