Recipe by Stella Mae
What is available in Japan is called Calpico, It is sold in a dark bottle. The syrup preserves well in the refrigerator. Make sure you shake the bottle each time you use it in order to thoroughly mix contents and there's no sediment.
Top Review by Tumle
It tastes pretty similar to what I remember Calpis tasting like. Even if it isn't Calpis, it tastes good. It's a great way to get rid of a lot of left over yogurt that you don't want to waste. Also, I used a slow cooker on low to create the syrup. Sugar and Yogurt go into a large pyrex measuring cup, that cup gets thrown into the slow cooker in a bath of water. Warm setting, 30 min and voila... syrup. Didn't really even bother stirring as there is practically no chance of it getting burnt.
- 1 pint plain yogurt
- 2 1⁄2 cups sugar
- 1 1⁄2 teaspoons citric acid, powder (if you're using lemons, you'll need a lot of lemons to get the strong acidity needed. the result is) or 9 tablespoons lemon juice (if you're using lemons, you'll need a lot of lemons to get the strong acidity needed. the result is)
- 1 teaspoon vanilla extract
Directions See How It's Made
- Mix in a double boiler the yogurt and the sugar.
- Heat the mixture while constantly stirring for about 15 minutes at 160 degrees F to 175 degrees F. Never let it boil!
- When the syrup is at room temperature, add the citric acid powder and vanilla extract.
- For serving, dilute the syrup with 3 or 4 times more of water or club soda (carbonated water) to your taste. Serve with ice.
- Note: If you buy Calpico, don't mix it using the instructions on the bottle! The recommended proportions are much too strong, and it would be best to cut the amount in half.