Charcoal yogurt
2024-07-18 02:58:46 460
The charcoal grilled yogurt that is currently popular in the market is very expensive. As a foodie, if you can't make it yourself, you won't give up. I searched for a recipe online and felt it didn't suit me very well. I didn't use that recipe, I just borrowed the method and developed my own formula. My recipe uses rock sugar, and I also use a lot of caramel cream. The sour grandma flavor is stronger and more fragrant than what is sold in supermarkets. My little baby held a bottle and ate it up in a while. The girl and son also agreed to drink it. Even my husband, who doesn't like to drink yogurt, likes this flavor of yogurt and takes a bottle to drink whenever he has free time. Recently, I have to do it almost every two days.
Details of ingredients
Technique
Steps to make Charcoal yogurt
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1. Add rock sugar and simmer over low heat until the rock sugar is completely melted.![]()
2. Continue boiling over low heat until the sugar solution turns brown and caramel colored. But be careful not to overcook, a light brownish yellow color is sufficient, which gives you the color and flavor of caramel while retaining some of the sweetness of sugar. Yogurt is also sweet without adding sugar.![]()
3. Remove from heat and add light cream. When adding light cream, it is necessary to stir while adding, as the sugar solution is very hot and not stirring will cause the light cream to char.![]()
4. Stir well the creamy caramel mixture.![]()
5. Containers and all utensils should be disinfected by boiling water. Even the chopsticks used for mixing must be disinfected!![]()
6. Pour pure milk into a sterilized pot, and also pour in the cream caramel and stir well.![]()
7. Add yogurt powder and stir well. When adding bacterial powder, it is important to note that the temperature should not exceed 40 degrees Celsius. I use boxed cold milk, so the temperature is not high.![]()
After selecting the fermentation function of the oven, adjust the temperature to 40 degrees and set the time to 7 hours and 40 minutes.![]()
9. After fermenting yogurt, take it out and let it cool to room temperature before putting it in the refrigerator for later consumption. It's not a problem to refrigerate for a week. Dig it out and see, it's very thick. The key is that it has a strong milky aroma and a faint caramel flavor, which is very delicious.
