When I was young, I grew up in the alleys ( hutongs ) of Beijing. One of the things I looked forward to the most every summer was tasting old Beijing yogurt. On hot days, taking a sip of the cool yogurt instantly made me feel refreshed, and it remains a cherished childhood memory.
I remember that old Beijing yogurt was sold by street vendors in the alleys ( hutongs ). They would park their tricycle filled with yogurt at the entrance of the alleys every evening, and take out yogurt packed in porcelain bottles, attracting many children to buy. Unlike the commercialized yogurt available now, old Beijing yogurt back then had a simple and pure taste that left a lasting impression. Although many years have passed, I still miss the old Beijing yogurt of that time. It was not just a delicious dessert, but also a precious childhood memory.
Ingredients
Instructions
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Pour the fresh whole milk into a large clean pot and heat it over low heat until it reaches a temperature of about 185°F (85°C), stirring occasionally to prevent burning.
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Add sugar to the pot, mix well.
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Remove the pot from the heat and let it cool to around 113°F (45°C). Add plain yogurt to the pot. Stir gently until it is fully mixed.
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Transfer the fermentation mixture into clean glass jars with lids. Place the jars in a warm spot, such as an oven with the light turned on or a warm corner of your kitchen. Let the mixture sit undisturbed for about 6-8 hours.
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Refrigerate the yogurt for at least 4 hours. You can serve it plain or with your favorite toppings, such as fresh fruit, nuts, or honey. Enjoy the creamy and tangy goodness of authentic Beijing-style yogurt!
Notes
You can use a yogurt maker to help maintain a consistent temperature during the fermentation process. Also, using fresh whole milk and a high-quality starter culture will yield the best results. Keeping all the equipment and workspaces used in the yogurt-making process clean is crucial.