3 Ways to Make Beautiful, Smooth, and Delicious Butterfly Pea Flower Yogurt

Cooking Butterfly Pea Flower Water

Add 210ml of water along with about 10 – 15 butterfly pea flowers into a pot, the more flowers you add, the darker the final product will be.

Stir while boiling until the water turns a deep purple color, then pour the water into a clean bowl, using a strainer to filter out the solids and flower residues.

Mixing the Yogurt Mixture

Add 190g of condensed milk into the butterfly pea flower water, stir well to combine, then add 220ml of fresh milk into the bowl and stir well.

If the mixture is still warm, you can add 100g of yogurt starter, but if the mixture has cooled, you should place it on the stove for a while, until the mixture is slightly warm before adding the yogurt to the bowl.

Then, continue to stir well until the ingredients are well combined and the mixture is smooth.

Pour into molds and incubate yogurt

You pour the yogurt mixture into each glass jar, if you don’t have a glass jar, you can use a plastic bag, then cover with a lid or use a rubber band to seal and place in a foam box.

Prepare to mix 1 bowl of boiling water with 2 bowls of cold water, pour the water into the foam box until the water level rises about 2/3 the height of the yogurt jars.

Seal the foam box tightly and incubate for 6 – 8 hours, if the weather is cold, you can incubate longer for better fermentation of the yogurt, and if it is sunny, you can take the foam box out to the sun and shorten the incubation time.

Final Product

The final product of butterfly pea flower yogurt has a unique, eye-catching light purple-blue color and an appealing creamy aroma. When eaten, you can immediately feel the smoothness. The tangy taste of fermented milk harmonizes beautifully with the sweetness of condensed milk, making it incredibly delicious.

Cook the flower water

Boil 320ml of water, add 10gr of butterfly pea flower powder into the pot, stir well until the powder is completely dissolved, and continue to boil until the water reaches a boil.

Mixing yogurt

Put 397g (equivalent to 1 can) of condensed milk into a pot, stir until the mixture is well combined, then turn off the heat and add 600ml of fresh milk, stirring until dissolved.

Wait until the mixture cools down to about 42 degrees Celsius, then add 150g of yogurt starter to the pot. Note that the yogurt starter must be kept at room temperature for at least 2 hours before use.

Use a spoon to stir well until all ingredients are completely blended together, then pour into a large glass, using a sieve to filter out any yogurt clumps.

Pouring and incubating yogurt

Pour the yogurt mixture into glass jars, remove the layer of bubbles on the surface of the yogurt, and tightly cover the lid.

Arrange the yogurt jars in a basin or tub, then prepare warm water so that the water reaches a temperature of about 70 degrees Celsius, pouring warm water into the basin or tub so that the water level covers 2/3 of the height of the yogurt jars.

Use a cloth to cover the surface of the basin or tub, then place a lid on top and cover with an additional layer of fabric on top, incubating continuously for 9 hours. Place it in a warm location, and avoid opening the lid or moving the pot during incubation.

Final product

Butterfly pea yogurt after completion has a characteristic light purple color, an incredibly appealing creamy aroma, and a harmonious sweet-sour taste. When eaten, the yogurt is smooth and melts instantly on the tongue, providing a delightful sensory experience. This will be a favorite dish for the little ones!

Cook Butterfly Pea Flower Milk

Pour 1.6 liters of fresh milk into the pot along with 10 butterfly pea flowers and 1/2 can of condensed milk. You can use more condensed milk to increase the sweetness of the final product.

Stir well and cook until the butterfly pea flowers release their color and the mixture blends together, then remove the flower remnants.

Note when cooking, if you want to adjust the sweetness of the milk, you should scoop it into a separate bowl instead of tasting it directly.

Mixing yogurt

Wait until the butterfly pea flower milk cools down to about 40 – 50 degrees Celsius, then add 2 jars of yogurt to the pot and stir well until the yogurt is completely dissolved.

Note that the yogurt should be at room temperature before use.

Pouring molds and incubating yogurt

Pour the yogurt mixture into about 3/4 of the glass jars; you can use a spoon to remove the bubbles on the surface of the yogurt for a smoother, more beautiful finished product.

Arrange the yogurt jars into a foam box, pour hot water into the box so that the water rises to about 2/3 of the yogurt jars. Close the foam box tightly and incubate for about 6 hours.

Blending corn

The corn you bought should be peeled, silks removed, washed clean, and then the kernels separated. Put the kernels along with about half a cup of water into a blender to blend until smooth.

Pour the mixture into a pot, use a sieve or cheesecloth to squeeze out the liquid and filter out the corn residue.

Cook corn sauce

Add 1 tablespoon of condensed milk to the blended corn mixture and stir well; you can adjust the amount of milk to suit your taste.

Place the pot on the stove, stir continuously, and cook for about 10 – 15 minutes until the mixture thickens slightly, then turn off the heat and let it cool.

Note that you need to stir the condensed milk and corn mixture completely before putting it on the stove; otherwise, the starch from the corn will settle at the bottom and cause the mixture to burn.

Scoop the corn sauce into each jar of butterfly pea yogurt, cover with a lid, and place it in the refrigerator for 1 – 2 hours before enjoying.

Final Product

The bright yellow color of the corn milk layer on top combined with the light purple color of the butterfly pea yogurt layer below looks very eye-catching. The milk layer is smooth and soft, and when eaten, you will feel the sweet and fatty taste of corn milk blended with the tangy flavor of fermented milk, which is very unique.