28/11/2022
So this weekend was pretty exciting 😁😁😁, my first time making yogurt with my vanilla beans straight from Madagascar 😌😌😌and I really loved the process, the wait time is crazy though 😩😩 especially when it's your first time.
Most Cameroonian recipes I saw online used powder milk, but I really wanted something rich so I used a combination of liquid and powder milk and the results we're amazing.
Ingredients
1/2 litre of liquid milk(e,g President)
1/2 cup powder milk(depending on the thickness you desire)
1 cup yoghurt which contains live cultures (e,g Dolait)
Vanilla beans or flavor
Sugar to taste.
Steps
Mix the milk and heat in a pot. Take it out just before it starts to simmer and allow the temperature to drop. (You need the milk warm not hot if not it will kill the live cultures)
Once cooled, add the yoghurt and stear. Then place in an air tight container, then place it in another plastic container which contains warm water. Wrap in a cloth and further place it in a flask. The cultures need a warm environment to ferment.
Let it rest 8hrs for runny yoghurt and 12-16hrs for thicker yoghurt
When set, you can either mix it as is or for even more thickness, strain through coffee sheets for 1hr.
Add sugar and vanilla then place in the fridge to cool. Enjoy!!!!🥰🥰🥰
PS. The pictures are only for demonstration purposes and may have been taken after the process.👌👌