How to Make Low Fat Yoghurt (Traditional & Healthy Version)
Low Fat Yoghurt is a staple in Malaysian multicultural cuisine, enjoyed across ethnic groups for its refreshing taste and nutritional benefits. In Malaysia, yoghurt is often flavored with local ingredients such as pandan leaves, lemongrass, and tropical fruits, making it a uniquely Malaysian treat. While yoghurt has global roots, its adaptation in Malaysia features vibrant flavors and is often served as a cooling lunch option during hot afternoons. This recipe is a health-conscious take, using low-fat milk and natural sweeteners, ideal for calorie tracking and weight management. The Malaysian version of Low Fat Yoghurt can be enjoyed plain or with a medley of local fruits like mangga (mango), pisang (banana), or even with a hint of madu (honey) for added sweetness. Incorporating pandan leaves imparts a subtle fragrance, while lemongrass provides a gentle citrus note, reflecting the harmonious blend of Malay, Chinese, and Indian influences in Malaysia’s culinary landscape. It’s a perfect vegetarian lunch option that’s light, nourishing, and easy to prepare, making it suitable for busy lifestyles and those tracking their macros.
Ingredients
- 2 cups Low-fat milk (Susu rendah lemak)
- 2 tablespoons Live yoghurt culture (Starter culture)
- 1 leaf Pandan leaf (Daun pandan, tied into a knot)
- 1 stalk Lemongrass stalk (Serai, bruised)
- 1 small Banana (Pisang, sliced)
- 1/2 medium Mango (Mangga, diced)
- 1 tablespoon Honey (Madu)
- 1 tablespoon Chia seeds (Optional for added fiber)
- 1/2 teaspoon Vanilla extract (Optional for extra aroma)
Step-by-step instructions
Step 1 · Heat low-fat milk in a saucepan with pandan leaf and lemongrass (if...
Heat low-fat milk in a saucepan with pandan leaf and lemongrass (if using) until it just begins to simmer. Do not boil.
Step 2 · Remove from heat
Remove from heat, discard pandan and lemongrass. Allow milk to cool to lukewarm (about 40°C).
Step 3 · Add live yoghurt culture to the cooled milk
Add live yoghurt culture to the cooled milk. Stir gently but thoroughly.
Step 4 · Cover and let the mixture sit undisturbed in a warm place for 6-8 h...
Cover and let the mixture sit undisturbed in a warm place for 6-8 hours, until thickened.
Step 5 · Once set
Once set, refrigerate yoghurt for at least 2 hours. Slice banana and dice mango for topping.
Step 6 · Serve chilled yoghurt topped with banana
Serve chilled yoghurt topped with banana, mango, honey, chia seeds, and a dash of vanilla extract if desired.
Step 7 · Store any leftovers in an airtight container in the fridge for up t...
Store any leftovers in an airtight container in the fridge for up to 3 days.
Why this recipe is healthy
This dish is ideal for calorie-conscious eaters, as it combines low-fat dairy, natural sweeteners, and fiber-rich fruit toppings. The probiotics in yoghurt aid gut health, while the absence of refined sugars and fats makes it a heart-friendly lunch option. Its balanced macros ensure it fits well into vegetarian and weight loss diets, making it a smart, nutritious choice for busy Malaysians.
A note on tradition
In Malaysia, yoghurt is commonly enjoyed in urban areas as a healthy lunch or snack, reflecting the country’s growing focus on health and wellness. The use of tropical fruits and aromatic herbs like pandan and lemongrass highlights Malaysia’s agricultural richness. While not tied to traditional festivals, Low Fat Yoghurt is popular among health-conscious Malaysians and often served in cafes and homes, especially during hot seasons.