SECRET TO MAKING YOGURT FROM CALIFORNIA FARM ORGANIC CONDENSED MILK

Mom, on weekend days off, let’s invite your little one into the kitchen to make delicious dishes for the whole family. Organic Farm recommends a favorite recipe: “yogurt made from organic condensed milk”, which not only supports digestion but also helps your child eat more eagerly, absorb nutrients better, and gain weight faster. Are you ready? Let’s get started!

INGREDIENTS

– California Farm organic condensed milk: 1 can

– Organic fresh milk: 2 bags

– Sweetened yogurt (starter yogurt): 2 cups

– Glass jars or plastic jars for yogurt: 10 small jars

– Boiling water.

– Tools for making yogurt: a large bowl, a plastic basin, tablespoons, and an insulated box or cooler with ice.

METHOD

Step 1: Pour all the California Farm organic condensed milk into a large bowl, then fill the empty can with hot water and stir well. Pour all the hot water into the bowl with the condensed milk and continue stirring until it is completely dissolved. Note: Using hot water helps the milk cook evenly and dissolve quickly. You should use water at around 75 – 90°C.

Step 2: Add all the fresh milk into the bowl of dissolved condensed milk and keep stirring until the mixture is completely blended.

Step 3: Add both cups of yogurt starter into the bowl and stir very thoroughly. Because the milk mixture is still warm, the yogurt will dissolve easily. Note: For smooth, perfect homemade yogurt, you should leave the starter yogurt at room temperature first so it softens and blends better. Step 4: Pour all the well-mixed milk mixture into a large measuring jug or pitcher so you can easily pour it into each small yogurt jar. If you do not have a jug, you can use a large spoon to ladle the mixture slowly into each prepared jar until finished. Then, close the lids of all the jars tightly.

Step 5: Place all the jars into the insulated box or cooler to incubate, making sure the jars are not packed too tightly together. If you do not have an insulated box, you can incubate the jars in a rice cooker overnight. From 8 – 10 hours is just right for the yogurt to ferment. Step 6: Measure water using the condensed milk can with a ratio of 2 parts hot water and 1 part room-temperature water. You will need about 3 – 6 cans of water in total. Do not use cold water or boiling-hot water, as the yogurt will not ferment properly. Step 7: Pour all the warm water you have mixed into the insulated box or cooler. This simple, creamy, and delicious yogurt-making method is still new to many people. Make sure the water level reaches close to the lids of the yogurt jars. If the water is not enough, add more incubating water while keeping the 2 hot : 1 room-temperature ratio.

Step 8: Close the lid of the yogurt incubating box and let the yogurt ferment for about 8 hours. To complete this smooth homemade yogurt recipe, do not move or shake the box during incubation so the yogurt surface stays intact and fermentation is not disturbed. Now mom and baby have finished a batch of organic yogurt that is silky smooth, pleasantly chewy, wonderfully fragrant, and highly nutritious for the whole family. Store the finished yogurt in the refrigerator and enjoy it gradually within 8–10 days to avoid over-fermentation.