2 Simple Ways to Make Aloe Vera Yogurt to Cool Down on Hot Days at Home

Prepare Aloe Vera

Wash the aloe vera with water until clean, then use a peeler to remove 2 edges and the upper skin of the aloe vera. Next, place the aloe vera on a cutting board and use a knife to make cuts horizontally and vertically so that the aloe vera has diced pieces on the surface.

Then, use a spoon to gently scrape the surface of the aloe vera to separate the inner flesh from the remaining skin.

After peeling, wash the aloe vera with a little diluted salt water and rinse several times with clean water.

To prevent the aloe vera from being slimy, briefly blanch it with a little hot water or boiling water, then place the aloe vera in a basket to drain.

Making Aloe Vera Yogurt

Put into pot 1/2 can of condensed milk (190gr), 220ml of fresh milk with sugar and 150ml of boiling water, stir well.

Place the milk mixture on the stove and cook on low heat, stirring constantly until the mixture is heated to 60 – 80 degrees Celsius, then turn off the stove and add the aloe vera, stir well and wait for the mixture to cool down slightly.

Next, use a spoon to whisk the yogurt in the container until it becomes liquid. When the milk mixture in the pot cools down to about 50 – 60 degrees Celsius, add the yogurt and stir gently in one direction for 1 minute.

Aloe Vera Yogurt Fermentation

Pour the yogurt into a cup or jar as desired, cover tightly and place in a container with a little boiled water just enough to cover half of the jar, use a cloth dampened with hot water (or boiling water) to cover the surface of the yogurt jars, close the container tightly and ferment for 12 hours.

After that, place the yogurt in the refrigerator for about 4 – 5 hours before enjoying.

Final Product

The yogurt has an ivory color, interspersed with clear aloe vera pieces that are very attractive. When tasting, the yogurt has a sweet and sour flavor, combined with a little creaminess and a crunchy texture that is very pleasant.

Thus, you do not need to buy it from outside, you can easily make delicious aloe vera yogurt right at home.

Prepare Aloe Vera

First, use a knife to cut off the root and the edges of the aloe vera, then rinse it clean. Next, peel off the top layer of the aloe vera skin and cut vertical and horizontal lines on the surface of the aloe vera flesh.

Use a spoon to gently scrape the aloe vera flesh out of the skin and put it into a bowl of diluted salt water. Do the same with the remaining aloe vera branches until finished.

Soak the aloe vera in diluted salt water for 5 – 7 minutes, gently squeezing it with your hands to reduce the slime. Then, rinse the aloe vera 2 – 3 more times with clean water.

Finally, briefly blanch the rinsed aloe vera in hot or boiling water for about 2 minutes, then transfer it to a colander to drain. This way, we obtain crunchy, chewy diced aloe vera that is not slimy at all.

Extracting Butterfly Pea Flower Color

Rinse the butterfly pea flowers thoroughly and let them drain. After washing, place the butterfly pea flowers in a bowl, add 200ml of boiling water, and soak for 5 – 7 minutes until the desired blue color is achieved, then remove the flower residue.

Depending on the intensity you want, you can adjust the amount of butterfly pea flowers and soaking time accordingly!

Cooking the yogurt mixture with aloe vera and butterfly pea flower

Put into a pot 1 can of condensed milk, 220ml of sweet fresh milk, and the butterfly pea flower extract that has just been soaked. Use a ladle to stir the mixture in the pot until the condensed milk is completely dissolved.

Place the pot on the stove and cook on low heat, stirring continuously until the mixture is hot around 50 – 60 degrees Celsius, then turn off the heat, add the prepared aloe vera, and let it cool for about 10 – 15 minutes.

After the yogurt mixture in the pot cools down a bit and feels slightly warm, add the yogurt starter jar that you have prepared into the pot and use a spoon to stir well until the yogurt is completely dissolved.

Yogurt fermentation

Scoop the butterfly pea flower yogurt mixture into the prepared jars, then cover the jars tightly with lids. Gradually place the yogurt jars into a sealed container and pour a bit of boiling water into the container until it submerges half the height of the jars.

Use a large, clean towel, dip it in boiling water, and then cover the surface of the yogurt jars. Close the container lid tightly and let it ferment for 12 hours.

After 12 hours of fermentation, take the yogurt jars out and place them in the refrigerator refrigerator for about 4 – 5 more hours before you can enjoy it.

Final product

So we have completed the butterfly pea flower yogurt.

The yogurt has a striking blue-purple color from the butterfly pea flower, a sweet and sour taste, and a light creaminess, combined with the crunchy and chewy aloe vera, making it even more wonderful. It’s delicious, visually appealing, and easy to make, so don’t miss it!