It's as easy as boiled water, and far tastier

As a food writer, naturally I get asked for my favorite restaurants in Shanghai. But friends and readers also frequently ask me where they can buy certain hard-to-find foods: unsweetened yogurt often tops the most-wanted list. I also dearly miss the creamy, tart, thick yogurts of New England which I grew up with, the kind you mix with fresh dill and garlic for cucumber salad dressing, dollop on pumpkin soup in winter, or just top with fresh fruit and honey or jam.

There are a few places in Shanghai where you can get unsweetened yogurt. Bebemamie offers home delivery in glass jars if you commit to ten 120-gram jars of yogurt a week. Or you can go to the Park Hyatt for breakfast, where they offer a gorgeous, thick Greek-style yogurt from Australia--which is unfortunately not sold in stores. But, I’ve discovered the best solution yet: make your own yogurt. It’s unbelievably easy. It’s incredibly affordable. And the instructions are right here.

HOMEMADE YOGURT RECIPE

What you need:

-A yogurt machine. They are a fabulous bargain in China. I bought my Bear 500g yogurt machine on taobao.com for ¥36. Its function is to keep the yogurt culture warm.

The ingredients:

1. Milk--I am crazy about creamy Asahi milk from an ecologically-friendly Shandong farm, but you can use any brand you like--top quality full-fat milk makes creamy, dense yogurt (low-fat yogurt will produce a thinner consistency).

2. Yogurt with active cultures. You only need a tiny bit. I buy a ¥2 container of Bright yogurt from my neighborhood convenience story, which holds enough to make at least 2 batches of homemade yogurt.

Instructions:

Step 1: Sterilize your container and a mixing utensil by soaking with boiling hot water for a few minutes.

Step 2: Scald the milk in a double boiler, or put it on low in the microwave until milk forms small bubbles around the edge, but does not boil (around 82°C/180°F). If you use low-fat milk or if you like very firm yogurt, add a few spoons of powdered milk after this step to improve texture. The powdered milk also boosts protein.

Step 3: Cool the milk until barely warm (if it's too hot you'll kill your yogurt culture!). Then stir a few tablespoons of yogurt into the milk in your machine container.

Step 4: Let the mixture incubate for 8-12 hours--a longer amount of time means tarter, firmer yogurt.

Step 5: You have made yogurt! Put it in the fridge for a day to improve the texture--it will become firmer and creamier after 24 hours.

Add any flavorings only after the yogurt is cultured. I've been eating my yogurt with rose jelly and sweetened condensed milk on top, and the flavors are dreamy.

Yes it is that easy. You will be thrilled with your healthy, homemade, affordable yogurt--and I will be thrilled if you use and enjoy this recipe!

Check out my other recipes using all local, inexpensive ingredients:

--Camellia Oil Salad Dressing

--Almost-No-Knead Bread

View all my latest articles under my dining blog - The Dish