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Suannai (酸奶) – Chinese Yogurt
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Suannai (酸奶) – Chinese Yogurt
Laura Chen
4
10 minutes
8 minutes
150
Chinese
Dessert
Suannai is Chinese yogurt that you make from whole milk and a little store-bought yogurt as a starter. After 6 to 8 hours in a warm oven it is creamy and mildly tangy, and with sugar it tastes slightly sweet. You eat it for breakfast or as a dessert.
Ingredients
- 1 liter whole milk
- 2 tbsp existing suannai or yogurt with live cultures, as a starter
- 2 tbsp sugar (optional)
Instructions
- Heat the milk slowly in a pot until it almost boils (about 85°C / 185°F). Stir occasionally so it does not scorch.
- Let the milk cool to about 45°C (113°F). Use a kitchen thermometer to measure the temperature accurately.
- Once the milk has reached the right temperature, stir in the sugar (if using) and the suannai or yogurt starter until well combined.
- Pour the milk mixture into clean glass containers and close them tightly.
- Put the jars in a warm place, such as a slightly warmed oven or a yogurt maker, and let them ferment for 6 to 8 hours. Keep the temperature steady at about 42°C (108°F).
- After fermenting, chill the yogurt in the fridge until it sets. This usually takes about 2 hours.
- Stir before serving for an even consistency.
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More recipes: Chinese recipes · Desserts and drinks · All Asian recipes