Chuanyogurt, a beloved tangy and creamy yogurt, is easy to make at home with basic ingredients. Here’s a simple guide to crafting this probiotic-rich treat.
Ingredients:
- 1 liter fresh whole milk (higher fat creamier results)
- 2-3 tablespoons plain yogurt with live active cultures (as a starter)
- 1-2 tablespoons sugar (adjust to taste)
- Optional: 1 teaspoon vanilla extract or fruit puree for flavor.
Steps:
1. Pasteurize the Milk: Heat milk to 85°C (185°F) in a pot, stirring occasionally. This kills unwanted bacteria and improves texture. Cool to 40°C (104°F)—lukewarm, not hot (test by dropping a bit on your wrist; it should feel warm, not scalding).
2. Mix Starter Culture: In a bowl, whisk the starter yogurt with a little cooled milk. Add this to the main milk, stirring gently. Dissolve sugar in warm milk if using, then mix in.
3. Ferment: Pour the mixture into clean jars or a yogurt maker. Incubate at 40-45°C (104-113°F) for 6-12 hours. Longer fermentation yields tangier yogurt. You can use a yogurt maker, oven with the light on, or wrap jars in a towel to retain heat.
4. Chill and Set: Once thickened (resembling custard), refrigerate for at least 4 hours to set further. For extra creaminess, strain through a cheesecloth for 1-2 hours.
5. Serve: Enjoy plain, with honey, granola, or fresh fruits. Store in the fridge for up to a week.
With minimal effort, you’ll have fresh, healthy Chuanyogurt bursting with flavor and probiotics!
Cupcake"
Hemi cabbage"
Scrambled eggs"
oatmeal apple paste"
Porridge claws"
Mayo sesame"
Eggs and croquettes"
A flower pot breakfast"
Creamfish"