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Whether your goal is to make upside-down yogurt for business or to eat at home, using a rice cooker or styrofoam box, just apply the experience and yogurt making methods shared by Websosanh.vn below to ensure success. 100% no but:
1. Definition of upside down yogurt
Upside down yogurt is still a regular type of yogurt made from fresh milk, condensed milk, yogurt, etc. but refers to a type of yogurt that has a certain consistency so that when not in the refrigerator, the yogurt container is turned upside down. Also, no water leaks out. Depending on the taste of each target audience, you can make many types of upside down yogurt with different flavors to enjoy and experience with friends and relatives.
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Not everyone knows how to make yogurt Turning upside down is successful because while mixing the mixture of milk and yeast or the incubation method, if there is a slight deviation in temperature, it will ruin the whole batch’s effort, and can cause the finished product to be thin, viscous or frozen rather than smooth and flexible. However, there is a method popularized by people that guarantees that if you do it, you will learn how to make smooth, soft, upside-down yogurt with 100% success. So specifically how to do it, please join Websosanh.vn to explore in detail!
2.1. Ingredients need to be prepared
- 5 bags of TH True Milk fresh milk 220ml with sugar
- Make 2 boxes of Vinamilk yogurt with sugar
- 1 box of Ong Tho condensed milk 380g
- 9-10 Gelatin leaves are equivalent to about 20g of Gelatin powder
- Glass jar for storage
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How to prepare Gelatin:
- For leaf form: cut into small pieces and soak in water for 10-15 minutes to soften and dissolve easily. After 15 minutes, take it out, squeeze it gently to drain and wait for the processing stage.
- For powder form: Add 2 tablespoons of filtered water, dissolve, then soak for 10 – 15 minutes until it swells and softens, then wait for the stage to be used.
2.2. How to make upside down yogurt 100% successful
- Step 1: Use a clean and dry pot, pour 5 bags of fresh milk into the pot.
- Step 2: Pour the whole can of condensed milk into the pot of fresh milk. While pouring, use a spoon to gently stir until the condensed milk dissolves.
- Step 3: Turn on the stove and heat over low heat until the milk mixture is a little warmer than normal temperature, then turn off the stove (about 40 – 50 degrees Celsius) and do not let it boil.
- Step 4: Let the yogurt cool completely and then pour it into the pot. At the same time, in this step, add pre-processed gelatin powder and stir well until the powder dissolves completely.
- Step 5: Pour this mixture into each clean, sterilized glass jar and drain. Leave these jars at room temperature for 6 hours, avoid direct sunlight by placing them in foam containers or sealed boxes and then cover them carefully with a blanket or cotton towel, making sure no one touches the jars. If the mixture is mixed a little, the water may separate and not freeze.
- Step 6: After 6 hours, check and put in the refrigerator to cool and eat gradually.
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In how to make yogurt Here are some secrets you may not know:
- Before making yogurt, all utensils for making yogurt must be boiled clean or boiled and then drained naturally. Absolutely do not use towels or tissue paper to dry because the yogurt mixed with impurities will not coagulate.
- Gelatin’s main effect is to freeze like jelly, so it will be successful. But unlike jelly, Gelatin does not solidify but makes the finished product more flexible and smooth, eating quite like ice cream. Especially when put in the refrigerator, the quality of upside-down yogurt made with Gelatin will be more guaranteed than using jelly because after taking it out of the refrigerator, if frozen with jelly, it will easily become watery.
- With the weather outside being quite hot, it is not necessary to brew it in warm water, the yogurt can still ferment and solidify. If the weather outside is cold and yogurt is difficult to ferment, you can use other familiar incubation methods such as incubation with a rice cooker, styrofoam container and warm water, oil-free fryer, specialized yogurt maker, etc. Note: An incubation temperature that is too high can kill the yeast, making the yogurt unable to solidify.
- The taste is sour, mildly sweet, dark sour, sharp sour, adding fruit flavor, cheese, it’s all up to you to decide. The factor lies in fermentation time. If you like it sour and sweet, it only takes about 6 hours. If you need it to be more sour or darker, you can leave it for more than 12-16 hours. If you like fruit or cheese flavor, you can add it right from the moment of incubation.
Hopefully with instructions how to make yogurt Upside down the above details from the price comparison portal Websosanh.vn, you will have more delicious, soft, smooth, cool and nutritious dishes for your family to enjoy on hot summer days. Wish you success!
