My Yogurt Maker Review: First Time Buat Yogurt Homemade

I don't know what got into me lately; terasa menjadi-jadi terlebih rajin dari biasa. So last week, while scrolling through YouTube, I came across this video by Basickeli on how to make homemade yogurt. I'm not usually a big fan of yogurt, but my kids absolutely love it. And I thought, why not, right? So, I went ahead and bought the cheapest yogurt maker I could find for RM18.57 on Shopee. 💸

Before Fermentation

Bila sampai, Lin terus basuh-basuh and rendam bekas dia dalam air panas. Kecil je bekas nya, tak boleh isi sampai 1 litre pun. The recipe (provided together with the yogurt maker) called for 850ml of full cream milk plus 2-3 tablespoons of store-bought yogurt as a starter. Lin guna Dutch Lady Full Cream Milk and the Marigold brand yogurt, and let it ferment for 10 hours.

When I opened it up, it had definitely thickened up and there was this yellowish liquid on top. Sejujurnya, I wasn't sure if it worked or not 🤷🏻‍♀️, but the taste was nice, exactly like the yogurt you buy at the market. But the thickness is a bit suspicious. It’s like the store-bought kind, but slightly runnier—thicker than lassi, though.

After Fermentation

I read the product reviews, and most people said their yogurt turned out really thick, almost like tau foo fah. I don't know, this is my first attempt. 

What is homemade yogurt actually supposed to feel like? Saya rasa yogurt saya okay. I also read online that the homemade natural yogurt should typically be thicker than Lassi, but often runnier than the thick, creamy commercial yogurts found in the fridge section. 

Kalau nak lagi pekat, discard yellowish liquid (whey) tu, tapi sayanglah cause it packed with nutrients, including protein, calcium, and B vitamins. It's essentially liquid gold.

So rasanya jadilah ek? Sebab makan sedap je, tak sakit perut. HAHAHA. 😂

I'm now in my research phase to get a thicker texture next time. Here's what I plan to try:

1. Reduce Fermentation Time ⏰- Aim for 6 to 8 hours instead of 10. Start checking at the 6.5-hour mark. It's done when it jiggles like soft pudding or jelly when you gently tilt the maker—not when it’s completely solid like a brick.
2. Concentrate the Milk - Heat the milk for 10 to 15 minutes, allowing it to simmer for a while to concentrate the milk solids before cooling and adding the starter. 🔥🥛
3. Add More Protein -  Mix in 2-4 tablespoons of milk powder before fermentation to increase the protein content, which should create a thicker, less watery yogurt.

Anyway, I did learn one thing. The best yogurts we know are Greek yogurt, and there is a huge difference between Greek yogurt and Greek “style” yogurt. Greek style yogurt actually yogurt yang normal tu tapi letak thickener. Of courselah their protein and fat contain different; jauh beza. Pandai dia buat marketing. That’s definitely something to remember for next time.