Ingredients
3 3/8 cups skim milk
3 teaspoons green tea Japanese cherry
1 tablespoon powdered milk
1 natural yogurt
6 3/8 tablespoons sugar
Method
Sources
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Culinary matcha — baking, ice cream, lattes, white chocolate
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Culinary matcha — baking, ice cream, lattes, white chocolate
Japanese cast iron teapot — retains heat, elegant tea service
Side-handle Japanese teapot with built-in strainer for sencha
Premium Uji matcha — traditional whisked tea ceremony grade
Wide ceramic bowl for whisking and drinking matcha
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Pour the milk in a pan and warm it up. Add the tea and turn off as soon as it starts boiling. Steep for about 10 minutes. Strain the tea leaves and let it cool to 50 degrees Celsius, or until you can put your finger in it without getting burned. Add the powdered milk, yogurt, and sugar and beat with a whisk or an electric mixer. Pour liquid into the glasses and place in the yogurt maker for 10 hours. Once done, refrigerate the yogurt.