Home-made Yogurt

So, one of the reasons why my parents came to Japan last month is because my auntie up North who is currently living in the shelters was begging for my mama's "yogurt batch".

It may sound a bit weird to people outisde of the US, but about a decade ago Japan went thorugh a big yogurt fad. And not just the yogurt itself but actually making yogurt yourself.  Yes, as in bacterializing milk.

It's not as gross as you think though. These "yogurt kits" (aka Caspi yogurt, as it's called) come in little powder packages and you just stir it in plain milk, and well...that's all. You just leave the batch in room temperature for 1-2 days and voila!  The amazing thing about this is that if you keep on adding milk to the batch, the yogurt bacteria will reproduce on its own.

It's easy, healthy, and cheap so it was a big hit. My auntie went along with the bandwagon and my mom actually brought back a very small packet about 12 years ago. She added milk to it back in US and has been making yogurt out of it ever since.

Anyhow, my auntie lost everything in the tsunami including her beloved yogurt batch. Of all things, she requested if my mom could bring some over so she can make it herself! Oh auntie, I love you.  And needless to say, my mother has brought some for me too.

 

I added low-fat milk, whiked it well, and left it out for a day and half and this is what it looks like:  

Yum. Caspi yogurt tends to be a little less solidified than store-bought yogurt. Also I must note that it is distinctively more sour; nevertheless it's an amazing combination when you're making banana smoothies! 

 I usually eat it plain or add agave or prunes :)


I'm not so sure if they sell these powdered yogurt kits outside of Japan but I'm sure you can Google it!