自制原味优格 Homemade Natural Yoghurt

材料：
牛奶- 1 litre
市售优格-140g（确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种）
白糖- 2 汤匙

做法：
1. 市售优格取出放室温约30分钟。
2. 将白糖加入牛奶后，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40-43C。（如果没有温度计，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. 用焖烧锅让其保温。
5. 让牛奶静置8-12个小时，才可以掀开盖子看成品。
6. 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！
7. 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。这乳清很有营养，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. 只要确保牛奶的温度不过高，并可以保持在40-43C，那牛奶发酵的成功机率就会很高了。
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。

Ingredients:
Fresh milk- 1 litre
Store-bought natural yoghurt- 140g (with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus)
Sugar- 2 Tbsp

Method:
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.
2. Put sugar into the milk and bring the milk to simmer. Turn off the heat.
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)
4. Pour the yoghurt into the milk and stir gently with a clean spoon.
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.
8. Pour the homemade yoghurt into a pre-sterilized bottle and 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 result in failure.
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.

香蕉拉西 Banana Lassi

为了消除家里熟透的香蕉，而正好家里有自制优格。

正正遇着刚刚，就有了《香蕉拉西》。

材料：
原味优格---220 g（做法请看这里）
牛奶---100 g
香蕉---200 g
盐---1/8 茶匙
冰块---适量

做法：

1. 把所有材料混合，搅打成汁即可。

Ingredients：

Plain yoghurt---220 g（Please refer the recipe over here）
Milk---100 g
Banana---200 g
Salt---1/8 tsp
Ice cubes---Some

Method：

1. Mix all ingredients together and blend into juice. Ready to serve.

自制优格配蓝莓奇异籽 Homemade Yoghurt with Blueberries and Chia Seeds

前两次做了自制优格和自制无糖优格，这次我又做优格咯~

一样选用新鲜，没有经过UHT杀菌科技的鲜奶。

可是，这次我又用了不同优格来当starter。

这次用的是Emmi Swiss Premium Yoghurt。

成品一样让我满意。

优格越做越得心应手了~

自制的优格，配上蓝莓和奇异籽，当甜点，还真不错！

材料：

牛奶--1000 ml
市售优格--1罐（100g）（确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种）
白糖--2 tbsps

做法：

1. 市售优格取出放室温约30分钟。
2. 将牛奶和白糖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：

味道（闻）：和市售优格的一样
味道（吃）：和市售优格的一样
浓稠度（Texture）：和市售优格一样

Ingredients：

Milk--1000 ml

Store-bought Yoghurt--1 cup（100g）（Make sure that it contains Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus ）

Sugar--2 tbsps

Method：

1. Remove the store-bought yoghurt from fridge and put it under room temperature for approx. 30 mins.
2. Pour the milk and sugar 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 possesses fragrant of yoghurt, it means that the milk has been 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：

Smell：Same as store-bought yoghurt

Taste：Same as store-bought yoghurt

Texture：Same as store-bought yoghurt

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。

由于没有放白糖的缘故，味道带少许酸味。

如果配着水果吃，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- 1 litre
市售优格-140g（确保有Lactobacillus acidophilus, Lactobacillus bulgaricus 和 Streptococcus thermophilus 的菌种）

做法：
1. 市售优格取出放室温约30分钟。
2. 将牛奶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40-43C。（如果没有温度计，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. 用焖烧锅让其保温。
5. 让牛奶静置8-12个小时，才可以掀开盖子看成品。
6. 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！
7. 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。这乳清很有营养，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. 只要确保牛奶的温度不过高，并可以保持在40-43C，那牛奶发酵的成功机率就会很高了。
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。

浓稠的consistency

Thick consistency

如豆腐花般

Like bean curd

Ingredients:
Fresh milk- 1 litre
Store-bought natural yoghurt- 140g (with Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus)
Sugar--2 tbsps

Method:
1. Remove the store-bought natural yoghurt from fridge and place it under room temperature for approx. 30 min.
2. Bring the milk to simmer. Turn off the heat.
3. Let the milk cool down to approx. 40-43C. (If you don't have thermometer available, feel the milk temperature with your clean finger. Ideally, it should be slightly warmer than your body temperature.)
4. Pour the yoghurt into the milk and stir gently with a clean spoon.
5. Insulate the milk in a thermal cooker for 8-12 hours. Do not open the lid before that.
6. After 8 hours, check if the milk has coagulated and gives thick texture with the smell of yoghurt.
7. Pour the homemade yoghurt into a pre-sterilized bottle and 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 result in failure.
4. As long as the milk temperature is maintained at 40-43C, the success rate is high.
5. Alternatively, you may use a big thermos and wrap the thermos with a thick towel to ensure better insulation.

自制优格（焖烧锅） Homemade Yoghurt (Thermal Cooker)

以前在大学时期上微生物学课，有一堂的实验就是要教我们利用微生物做优格。

时隔多年，我记得的，只有Lactobacillus bulgaricus这个菌种和我们做实验做到晚上的情景。

真有愧于lab demo。。呵呵。。

前几天看到超市在做促销，于是买了两公升的牛奶回家。

趁着这个机会来试一试我想做很久的《自制优格》。

只需花个10分钟的准备功夫，再把焖烧锅放一边，就可以了。

8个小时一到，迫不及待地查看成品。

当把盖子一掀开来，淡淡的优格香就飘来了！

把锅子摇一摇，牛奶变得浓稠了，上面还有一些结块，并有一层乳清。

成功了！

真的很兴奋！

把自制优格收入冰箱冷藏之后，晚上做功课做得累时来一碗当宵夜。

这次的成品闻起来和吃起来的味道跟市售的一样！

不过，texture就没市售那样浓稠得结块，这次的成品比较稀薄。

不过，整体来说，还是让人满意的。

单单吃优格，我都觉得很好吃！

或许，下次可以试一试用不同的牛奶牌子，不同的优格牌子，或许成品会不一样。

材料：
牛奶--800-1000 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（可加可不加）

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）：和市售优格的一样
3. 浓稠度（Texture）：比牛奶浓稠但比市售优格稀薄

自我检讨：

这次的牛奶和市售优格我用了DutchLady牌，即是UHT（Ultra High Temperature）的牛奶，而且还是low fat的。或许这是造成自制优格不太能如市售般浓稠的原因吧。因为在UHT杀菌的过程，可能把有助于帮助牛奶凝结的蛋白质给毁掉了。

此外，一些人也发觉，当他们使用低脂牛奶制作优格，成品比用全脂牛奶来得稀薄。

*下次可以试试使用没有经过UHT杀菌过程的全脂牛奶来做优格，看看成品会不会比较浓稠。

Ingredients：
Milk--800-1000 ml
Store-bought Yoghurt--1 cup（Approx. 140g）（Make sure that it contains Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus ）
Sugar--2 tbsps（Optional）

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：Same as store-bought yoghurt
3. Texture：Thicker than milk but thinner than store-bought yoghurt

Self-reminder：

I used 'DutchLady' milk and yoghurt in this try wherein the milk is UHT (Ultra High Temperature) milk and it is a low fat milk as well. This could be the reasons that causing my homemade yoghurt does not have the thick consistency as the store-bought yoghurt. This is due to the reason that during UHT pasteurization process, some proteins which are able to help to set the milk have been denatured.

Besides, some people noticed that when they were using low fat milk to make yoghurt, the end product seems to be thin and runny.

*Maybe I should try using non-UHT full cream milk in my next attempt to see whether the homemade yoghurt has thicker consistency.