Living in Kigali, we have a suitable climate to make your own fermented yogurt at home, so why not give it a try? It’s slightly more effort than buying it in the shop but it’s a lot more healthy.
Ingredients:
- 4 cups of whole milk
- 2 tablespoons of plain, live culture yogurt (as a starter culture)
- A glass jar with a tight-fitting lid
Instructions:
- Heat the milk in a pot over medium heat until it reaches 180°F (82°C). This helps to kill off any unwanted bacteria and activate the proteins in the milk. Stir constantly to avoid scorching the milk.
- Once the milk reaches 180°F (82°C), remove it from the heat and let it cool to 110°F (43°C).
- Add 2 tablespoons of plain, live culture yogurt to the warm milk and stir until well combined. This serves as the starter culture for the fermentation process.
- Pour the mixture into a glass jar and cover it tightly with a lid.
- Place the jar in a warm spot in your kitchen, such as in a dehydrator or near a window. We heat up a hot water bottle and place it with the mixture all wrapped up in a blanket, “very cosy”. Let it ferment for 6-8 hours or until it thickens and has a tangy flavor. The longer you let it ferment, the tangier it will become.
- Once the yogurt has fermented to your desired taste, store it in the fridge. It will continue to thicken as it cools.
Notes:
- You can use any type of milk you like, but keep in mind that the fat content will affect the texture and flavor of the yogurt. Whole milk will give you a creamier yogurt.
- Make sure your yogurt starter contains live active cultures. You can use store-bought plain yogurt or yogurt from a previous batch.
- You can add sweeteners, fruits, or flavorings to your yogurt after it has fermented.
Enjoy your homemade fermented yogurt as a healthy and delicious addition to your meals!
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