How to make fresh yoghurt || the perfect way to make fresh yoghurt|| Ghana fresh yoghurt

milk

🥗Healthier: almond milk

💰Cheaper: whole milk powder

Almond milk is lower in calories while whole milk powder is cost-effective.

yoghurt culture

💰Cheaper: store-bought yoghurt

Store-bought yoghurt can be used as a starter culture.

sugar

🥗Healthier: honey

💰Cheaper: sugar substitute

Honey adds flavor and is a natural sweetener.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla essence is a cheaper alternative with similar flavor.

Pour 1 cup of wheat into a container and wash it thoroughly to remove any dirt.

Drain the wheat and pour it into a saucepan.

Cook the wheat until it's soft and chewable, adding a pinch of salt to taste, for almost 1 hour.

Measure 1.5 cups of powdered milk into a container.

Add 300 ml of cold room temperature water to the powdered milk and stir constantly to avoid lumps.

Measure another amount of hot water and add it to the mixture to warm it up.

Use the hand test to check if the mixture is warm enough to add the culture; if you can count to ten after inserting your finger, it's ready.

Take 1 cup of the mixture from each container and add the yogurt culture, mixing well.

Cover the containers and set them aside for 16 hours to ferment, placing them in the oven without turning it on for warmth.

After fermentation, check the yogurt for thickness and smell; it should be creamy and slightly tangy.

Take 2 tablespoons of the yogurt to use as culture for the next batch.

Use a whisk to mix the yogurt until smooth, as it may be a little lumpy initially.

In one container, add a little vanilla essence and 1 cup of sugar, mixing until the sugar dissolves.

In another container, add sugar and strawberry flavor along with pink food color to achieve desired color.

Pack the yogurt into clean bottles for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens