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Preparation
30 minutes
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Difficulty
Easy
You have made yogurt many times but it still turns out slimy without knowing the reason. TasteVN will take you into the kitchen to show you how to make yogurt that is not slimy using a rice cooker.
Ingredients for Making Yogurt That Is Not Slimy For 4 people
Unsweetened fresh milk 1 liter (whole milk type) Vinamilk yogurt starter 1 box Sweetened condensed milk Ngôi Sao Phương Nam 1/2 box (or any brand you usually use)
Method for Making Yogurt That Is Not Slimy
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Prepare the starter and sterilize the jars
Vinamilk yogurt should be taken out at least 2 to 3 hours before making to let it warm up.
Boil water to sterilize the yogurt-making tools like jars and spoons, then let them dry.
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Mix the yogurt mixture
Heat fresh milk with condensed milk until it just starts to boil, then turn off the stove, stirring continuously to prevent the milk from burning.
Let the milk cool to 40 – 50 degrees Celsius (test by dropping some milk on your hand; if it doesn’t feel hot, it’s ready) and then add the yogurt starter, stirring well until the yogurt starter dissolves.
Pour the milk into a glass jar.
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Ferment the yogurt
Place the jar of yogurt in a rice cooker, pour warm water into the rice cooker until the water covers about 2/3 of the height of the jar.
Close the lid and ferment for 4 to 6 hours; if it’s a cold day, turn on the “Keep Warm” mode to ferment better.
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Final product
The delicious yogurt that is not slimy is a wonderful product for your family members.
Causes of runny yogurt
Runny yogurt looks thick on the outside, does not spill when turned upside down, but when scooped inside, the yogurt is liquid, sticky, does not create smoothness, has a very strange taste, and is not delicious.
Successful yogurt is soft and pliable, scooped into neat pieces.
- Fresh milk is not whole milk but skimmed milk or milk that has been diluted with water, making it not suitable for yogurt preparation.
- The yogurt starter has not fully thawed. It needs to be taken out of the refrigerator 2 – 3 hours beforehand. Do not use yogurt that has been frozen.
- Utensils for making yogurt have not been sterilized and completely dried, which will cause the yogurt to be contaminated.
- Fermenting for too long at a temperature lower than necessary, as the culture works best at around 40 – 45 degrees Celsius. Usually, after about 4 hours, the yogurt can already set. If left overnight at a low temperature, the yogurt is often runny or completely liquid.
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Making yogurt is not difficult at all, but you need to know how to make the yogurt meet the standards, fragrant, delicious, soft, and not runny. Why hesitate? Just get into the kitchen and make yogurt for the whole family to enjoy!
