📝 About This Recipe
Inspired by the iconic Japanese probiotic beverage, this homemade version captures that signature tangy-sweet profile and silky mouthfeel. It is a fermented marvel that balances the sharpness of lactic acid with a delicate citrus-vanilla finish, designed to support gut health while delighting the palate. Crafting this at home allows you to control the sugar content and ensure the highest concentration of live, active cultures for a truly refreshing elixir.
🥗 Ingredients
The Cultured Base
- 4 cups Skim Milk (high-quality, ultra-pasteurized preferred for consistency)
- 1 bottle Yakult (Original) (65ml bottle used as a starter culture)
- 1/4 cup Non-fat Dry Milk Powder (adds body and increases protein for the bacteria)
The Signature Syrup
- 1/2 cup Filtered Water
- 1/3 cup Granulated White Sugar (adjust to preference)
- 1 tablespoon Light Brown Sugar (provides a hint of the characteristic caramel color)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Vanilla Extract (pure extract for aromatic depth)
Adjustments & Finishing
- 1 cup Cold Filtered Water (for thinning to the perfect consistency)
- 1/8 teaspoon Ascorbic Acid (Vitamin C Powder) (optional, for a sharp citrus punch and preservation)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, whisk together the skim milk and the non-fat dry milk powder until no lumps remain.
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2
Place the saucepan over medium heat and scald the milk by heating it to 180°F (82°C). This denatures the proteins and ensures a smoother texture.
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3
Remove the milk from the heat and let it cool until it reaches an 'incubation temperature' of 105°F to 110°F (40°C-43°C). Use a digital thermometer for accuracy.
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4
Once cooled, whisk in the starter bottle of Yakult gently. Ensure it is thoroughly incorporated into the warm milk.
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5
Pour the mixture into a clean, sterilized glass jar or a yogurt maker. Cover loosely with a lid or cheesecloth.
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6
Incubate the mixture in a warm place (like an oven with the light on or a yogurt maker) for 8 to 12 hours. The longer it sits, the more tart the flavor will become.
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7
While the milk ferments, prepare the syrup. Combine 1/2 cup water, white sugar, and brown sugar in a small pot over medium heat.
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8
Simmer the syrup for 5 minutes until the sugar is fully dissolved and it slightly thickens. Stir in the lemon juice and vanilla extract, then let it cool completely.
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9
After fermentation, the milk should have a thin, yogurt-like consistency. Transfer it to a blender.
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10
Add the cooled sugar syrup and the 1 cup of cold filtered water to the blender. If using ascorbic acid, add it now.
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11
Blend on low speed for 30 seconds until the mixture is perfectly emulsified and silky smooth.
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12
Taste and adjust sweetness if necessary. If it is too thick, add a splash more water; the traditional drink is quite fluid.
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13
Strain the mixture through a fine-mesh sieve into a clean pitcher to remove any stray milk solids.
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14
Chill the drink in the refrigerator for at least 4 hours before serving. The flavors meld and sharpen as it cools.
💡 Chef's Tips
Sterilization is key; ensure all jars and whisks are boiled or deep-cleaned to prevent bad bacteria growth. Do not disturb the milk during the fermentation period to ensure the cultures develop properly. If you prefer a vegan version, use soy milk, though the fermentation time may vary by 2-4 hours. Always use a fresh bottle of Yakult as a starter for the most potent L. casei Shirota strain count. If the mixture separates during storage, simply give it a vigorous shake before pouring.
🍽️ Serving Suggestions
Serve ice-cold in small 100ml glasses as a morning digestive tonic. Mix with sparkling water and a slice of peach for a refreshing 'Yakult Soda'. Blend with frozen strawberries for a healthy, probiotic-rich fruit smoothie. Pour over shaved ice (Kakigori) with a drizzle of condensed milk for a Japanese-inspired dessert. Use as a base for a 'Soju Yogurt' cocktail for a popular Korean nightlife treat.