Simple, Cost-effective, and Delicious Homemade Yogurt

1. Making Yogurt from Condensed Milk

Ingredients for Making Yogurt from Condensed Milk

1 can of sweetened condensed milk Glass jars or plastic containers Insulated container for incubating yogurt 1 jar of plain yogurt to use as a starter culture (either store-bought or homemade) Boiling water, then cooled Large plastic container (at least 2 liters) for pouring the milk into jars

Making Yogurt from Condensed Milk

1. Add condensed milk into a plastic container, then pour in one can of boiling water and 2 cans of boiling water to cool into the condensed milk container (use the condensed milk can for measurement) => Stir well until the mixture is dissolved. 
2. Add yogurt starter culture into the mixture and continue stirring until the mixture is dissolved. Note: Do not add the starter culture when the water is too hot as it will damage the culture. 
3. Pour the milk mixture into jars, cover with lids, and place them in a foam box. Pour hot water into the foam box up to 2/3 of the jars and close the foam box lid tightly, sealing it with tape, then let it ferment for about 6 - 8 hours. If you don't have a foam box, you can use a plastic basin and cover it tightly with a towel to retain warmth. 
4. After fermenting for about 6 - 8 hours, put the yogurt jars into the refrigerator for storage and consumption. That's it, you're done. 

2. Making Yogurt from Fresh Milk

Ingredients for Making Yogurt from Fresh Milk

• 1 can of sweetened condensed milk
• 2.5 cans of unsweetened fresh milk
• Boiling water, boiled and cooled
• 1 container of yogurt to use as a starter culture (boxed or homemade)
• Glass jars or plastic containers
• Foam box for yogurt incubation
• Large plastic container (2 liters or more) for pouring milk into jars

How to Make Yogurt from Fresh Milk

1. Heat a mixture of condensed milk, fresh milk, and one can of boiling water (measured using the condensed milk can) on the stove until it boils vigorously. Turn off the heat, pour the mixture into a plastic container, and let it cool for about 30 minutes. 
2. Add yogurt starter culture into the mixture, stir well in one direction until fully dissolved. Pour the mixture into jars, cover with lids, and place them in a foam box for incubation. The yogurt incubation process is similar to the one explained above. 
3. Additionally, if you have a small amount of yogurt, you can try using a rice cooker for incubation: place the yogurt jars in the rice cooker, pour hot water up to 2/3 of the jars, close the rice cooker lid, and incubate for about 6-8 hours. If it's cold weather, every 2 hours, plug in and turn on the “keep warm” mode for about 15 minutes, then turn off and continue incubating. 

Some Notes When Making Yogurt at Home

• Do not incubate yogurt for more than 8 hours; otherwise, the taste of the yogurt will become sour. 
• The ideal incubation temperature for yogurt is 70°C. Also, avoid moving the foam box/container/rice cooker during incubation to prevent the mixture from becoming loose and less creamy. 
• Avoid consuming yogurt on an empty stomach. Those with stomach or digestive problems should also avoid consuming too much yogurt. It's best to eat yogurt in the morning and evening to nourish the skin and promote good digestion. 
• Successfully incubated yogurt should be stored in the refrigerator for 7 to 15 days. Do not keep yogurt for too long as it may cause vitamins and minerals to deteriorate, no longer beneficial for health.