How to Make Plain Yoghurt (Traditional & Healthy Version)
Plain Yoghurt, known locally as 'yogurt asli', is a staple in Malaysian households, enjoyed by all communities for its creamy texture and tangy taste. Rooted in Malaysia's multicultural cuisine, yoghurt is commonly served as a cooling side dish alongside spicy Malay or Indian curries, or as a nourishing snack, especially during hot afternoons. Its versatility and simplicity have made it a popular choice for lunch and breakfast across the country, especially among health-conscious individuals. In Malaysia, making homemade yoghurt is a cherished tradition, often passed down through generations. It requires minimal ingredients—just fresh milk and a starter culture—demonstrating the resourcefulness of Malaysian home cooks. Sometimes, pandan leaves are added during the heating process to infuse a subtle, local aroma, making the yoghurt unique to our region. Whether enjoyed plain, with fresh tropical fruits, or as a base for raita, this yoghurt recipe celebrates Malaysia's rich food heritage while offering a naturally healthy, probiotic-rich option for modern lifestyles.
Ingredients
- 2 cups Fresh full cream milk (Susu segar)
- 2 tablespoons Plain yoghurt with live cultures (Starter culture)
- 1 leaf Pandan leaf (Daun pandan, tied into a knot)
- 1 teaspoon Honey (Optional for sweetness)
- 1/2 stalk Lemongrass stalk (Serai, bruised for aroma)
- a pinch Salt (to balance taste)
- as desired Fresh fruits (e.g., mango, papaya, banana)
Step-by-step instructions
Step 1 · Pour the fresh milk into a saucepan
Pour the fresh milk into a saucepan. Add the pandan leaf and lemongrass, if using, to infuse local aroma during heating.
Step 2 · Gently heat the milk until just before boiling (about 85°C)
Gently heat the milk until just before boiling (about 85°C), stirring occasionally. Once tiny bubbles appear at the edges, remove from heat.
Step 3 · Remove the pandan leaf and lemongrass
Remove the pandan leaf and lemongrass. Allow the milk to cool to about 43°C (warm but not hot to the touch).
Step 4 · In a small bowl
In a small bowl, mix 2 tablespoons of plain yoghurt with a few spoons of the cooled milk. Stir until smooth.
Step 5 · Pour the yoghurt mixture back into the saucepan with the remaining ...
Pour the yoghurt mixture back into the saucepan with the remaining milk. Stir gently to combine.
Step 6 · Pour the mixture into a clean container
Pour the mixture into a clean container, cover, and wrap in a clean towel to keep warm. Let it sit undisturbed in a warm spot for 6-8 hours, or overnight, until set.
Step 7 · Once set
Once set, refrigerate for a few hours. Serve plain or top with honey, salt, and fresh fruits as desired.
Why this recipe is healthy
This homemade Plain Yoghurt recipe is low in sugars, free from artificial additives, and rich in live cultures, making it an ideal choice for those seeking a balanced diet. The protein and healthy fats in milk keep you full longer, supporting weight management and muscle health. Customizing with fresh local fruits adds fiber and vitamins, enhancing the dish's nutritional profile.
A note on tradition
In Malaysia, yoghurt is embraced by the Malay, Indian, and Chinese communities, often enjoyed with rice dishes or as a cooling accompaniment to spicy meals. Homemade yoghurt is especially popular during the fasting month of Ramadan, served as a nourishing part of iftar or sahur. Its preparation at home reflects our tradition of wholesome, simple, and resourceful cooking.