Wednesday, July 29, 2015

自制无糖优格 Homemade Plain Yoghurt (Without Sugar)


整整一个月没有update我的blog了。
这是因为最近一直在忙课业。
每次只能够准备好一餐,拍照,吃,继续做功课。
心里牵挂着我的小小天空,但却‘无能为力’。

今天,完成了我要完成的部分。
终于能够抽出少少的时间继续来给我的天空画上几朵白云了~
登场的有我月头做的《自制无糖优格》。

继上次的自制优格,这次又用了不同的牛奶和优格做了另一份优格。
上一次的成品虽然没像市场上卖得优格那么浓稠,但是闻起来和吃起来的味道跟市场上卖的一样。

经过上一次的实验,这次我决定用新鲜,没有经过UHT杀菌科技的鲜奶。
至于市售优格,我选用了Nestle牌子的优格。
果然,做出来的优格真的如市售的那样浓稠。
可是,碍于忘了放白糖的缘故,味道带少许酸味。
由于我会加水果配着吃,所以基本上是没什么影响。
只不过,个人是比较喜欢第一次做的,带少许甜味的口味和香气。
下次决定继续用Fresh milk和DutchLady牌的优格。

这次的实验算成功!

材料:
牛奶--1000 ml
市售优格--1罐(约140g)(确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种)
白糖--2 tbsps(我忘了加)

做法:
  1. 市售优格取出放室温约30分钟。
  2. 将牛奶倒入干净的焖烧锅内锅,以中小火加热至牛奶的边缘开始出现小气泡,熄火。
  3. 让牛奶降温至约40-43度C。(没有温度计,可用手指沾牛奶,温度比体温稍微高一些即可)
  4. 将市售优格倒入牛奶中,用干净的汤匙搅拌均匀。
  5. 把内锅盖上盖子,锁入焖烧锅外锅,让其保温。
  6. 让牛奶静置8-12个小时,才可以掀开盖子看成品。
  7. 如果牛奶已经变浓稠或如豆腐花状,并带有优格的清香,就代表牛奶发酵成功!
  8. 将自制优格倒入事前已消毒过并晾干的瓶子里,放入冰箱冷藏。

备注:

  1. 当自制优格发酵好时,优格的表面会出现一层透明的乳清。这乳清有营养,可以吃,千万不要倒掉。
  2. 瓶子可以用沸水烫过,再用吹风筒吹干或放入烤箱烤片刻作消毒的作用。
  3. 购买市售优格时,确保里头含有上述所说的菌种,并且不要过期,不然优格会做不成。
  4. 基本上只要确保牛奶的温度不过高,并可以保持在40-43度C,那牛奶发酵的成功机率就会很高了。(因为过高的温度会将菌种杀死)
  5. 如果家中没有焖烧锅,可以用较大的保温瓶做但分量自行斟酌,并用毛巾将保温瓶包起来,帮助保温。
食后感:
  1. 味道(闻):和市售优格的一样
  2. 味道(吃):偏酸
  3. 浓稠度(Texture):和市售优格一样
自我检讨:这次的牛奶我用了新鲜牛奶(Fresh milk),一种并没有经过UHT(Ultra High Temperature)杀菌过程的牛奶。于是,这次的自制优格顺利地如市售般浓稠。
可惜,我忘了加白糖,所以优格的味道带少许酸味。

个人比较喜欢DutchLady牌的优格口味,所以下次会改用回这个牌子的优格当菌种。


浓稠的consistency
Thick consistency
如豆腐花般
Like bean curd
Ingredients:
Milk--1000 ml
Store-bought Yoghurt--1 cup(Approx. 140g)(Make sure that it contains Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus 
Sugar--2 tbsps(I forgot to add it)
Method:
  1. Remove the store-bought yoghurt from fridge and put it under room temperature for approx. 30 mins.
  2. Pour the milk into a clean inner pot of thermal cooker. Heat over medium low heat til it started to form small bubbles at the edge. Off the heat.
  3. Let the milk cool down to approx. 40-43oC. (If there is no thermometer to measure the temperature, touch the milk with your clean finger to feel it. Ideally it should be slightly warmer than your body temperature)
  4. Pour the store-bought yoghurt into the milk and stir gently with a clean spoon.
  5. Cover the inner pot with its lid, lock it into the insulator to let it insulate.
  6. Set the thermal cooker aside for 8-12 hours for fermentation to take place, do not open the lid before that.
  7. If the milk has become thicker in texture or coagulated and possess fragrant of yoghurt, it means the milk has successfully fermented into yoghurt!
  8. Pour the homemade yoghurt into a pre-sterilized bottle. Refrigerate.
Note:

  1. Once fermentation has completed, there is a layer of clear liquid which is known as whey. It is nutritious, so, do not discard it.
  2. The bottle can be sterilized by pouring boiling water in it and blow dry with hair dryer or heat it in an oven for a while.
  3. Make sure that the store-bought yoghurt contains the above-mentioned bacteria strains and do not buy expired yoghurt, else it will cause failure in making yoghurt.
  4. Basically, as long as the milk temperature is not too high and can be maintained at 40-43oC, the chances of making yoghurt successfully is high. (This is because high heat will kill the bacteria strains which are essential for fermentation to take place)
  5. If there is no thermal cooker in your house, you can use a big thermos to make your own yoghurt (adjust the quantity accordingly) and wrap the thermos with a thick towel as to facilitate in insulation.
Feedback:
  1. Smell:Same as store-bought yoghurt
  2. Taste:Slightly sour
  3. Texture:Same as store-bought yoghurt
Self-reminder:I used fresh milk, a type of milk that did not undergo UHT (Ultra High Temperature) sterilization process. Hence, the yoghurt formed is like those obtained from the stores.
However, I forgot to add sugar into the milk. As such, the homemade yoghurt is really plain and tastes slightly sour.
Personally, I am more prefer the taste of 'DutchLady' yoghurt. Thus, I will use it again for the next try.


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