Make your own yoghurt.
Box with 3 bags containing 2g of lyophilised yoghurt with live cultures, good for at least 3 x 7 preparations of minimum 1 litre. Best to be stored in the refrigerator.
Sold at the chemist’s.
How is yoghurt produced?
We use a starter culture to make yoghurt. Our starter culture contains the 2 lactic acid bacteria strains of genuine Bulgarian yoghurt: lactobacillus bulgaris and streptococcus thermophilis.
They are mainly right-spinning lactic acids. If this culture is mixed in milk and kept at a constant temperature of 45°, the hexoses in the milk are converted into lactic acids. These acids coagulate the milk and this is how yoghurt is produced.
What do you need?
A yoghurt maker, a wide-mouth vacuum flask or another vacuum jug.
Two things are of importance:
1. The milk with the starter culture needs to be isolated in a chemically neutral environment (dark and sterile) so that only the lactic acid bacteria develop.
2. The milk with the starter culture needs to be stored in a place free of vibrations and at a constant temperature.
Which milk?
-All sterilised and UHT milk.
-Pasteurised milk or fresh farm milk: bring to the boil first.
-Condensed milk or milk made from powdered milk: use boiled water to dilute the milk.
-Skimmed milk needs to be enriched with 3 spoonfuls of skimmed milk powder per litre.