The other day I made my homemade yogurt. After mixing the yogurt starter packet into the warmed coconut milk to the body temperature, I kept it in a cooler box with a yutanpo (hot water reservoir) to ferment all night long. It did not turn out successfully. It smelled good like yogurt and tasted okay, but it was not firm as normal yogurt.
With my unsuccessful result, today I tried making my homemade yogurt again.
Here are the different process I used this time.
The first point is that I used soy milk instead of coconut milk. I read people’s blogs and posts about making homemade yogurt. According to them, soy milk seems to be easier than coconut milk to ferment.
The second point is that I used a yogurt maker. This appliance kept the soy milk at the best preferable temperature to ferment for 8 to 10 hours. The temperature didn’t drop during the night unlike using a cooler box and a yutanpo.
The third point is that I sanitized all the equipment with boiling hot water. I skipped this process for my first trial but I thought I should not skip this process this time.
With the improved process, it turned out successfully. My family and I enjoyed the homemade delicious yogurt.
♬ Any feedback? (^^♪
three wisdom 