Yogurt Starter Cultures - Pack of 3 Freeze-Dried sachets for Authentic Bulgar...

Product Overview

How to Make Yogurt at Home To enjoy yogurt, you must have
whole milk first and a right starter, which is actually a blend of yogurt
bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo
milk is more than perfect for making yogurt. Yogurt is made through a process
called fermentation, which will modify the structure of the milk. The
fermentation of the milk takes place when the good bacteria in the starter
trigger fermentation. Please be careful as not every brand of milk can supply
the right set of nutrients for bacteria, but any bacteria can thrive in the
perfect environment, which you’ll need to create. If you want to enjoy yogurt
at home, here are a few easy steps to follow. Pick up carefully your base
products – whole dairy or soy milk with no additives and preservatives. Boil
the whole milk first. This will kill all kind of non-yogurt bacteria in it and
evaporate the water in the milk. Cool the milk down to a lukewarm state in
order to start the fermentation process. Somewhere between 40 and 45 degrees
Celsius is the ideal temperature, which will make the bacteria thrive and
start producing your yogurt. Just touch the container with the milk and if you
feel it ‘’warm’’ this means that the temperature is ideal. Introduce the
bacteria, with the help of the starter, into the milk and stir gently. Next,
allow the milk to sit in a warm and protected place, without bothering it for
a while. During this time, the bacteria will work and will process nutrients,
and will separate the milk’s sugar, called lactose, into simpler components
for easy absorption by your body. Lactic acid is also produced meanwhile,
which gives the yogurt its well-known acidity. How long will the incubation
take? The term depends very much on the met conditions, so it can be finished
overnight or it may take another day. The time for incubation varies and
depends on the used milk, yogurt-making appliance, although it should not take
more than 24 hours if you use starter and milk, and will take just 3-6 hours
if you use ready yogurt as a starter. Make sure to check on the yogurt and see
when it has the consistency you desire. Still, do not allow the yogurt to
ferment for more than 2 days because it can get way too sour if the bacteria
multiply too much. Once the fermentation process is complete, make sure to
store it in the fridge, so you will stop the bacteria from multiplying and
ruining the taste of your yogurt. If not stopped by a cooler temperature, the
bacteria will continue consuming the milk, until its food source is depleted,
which explains the spoiled taste yogurt can get or the visible separation of
the milk. Also, don’t forget to reculture the next batch of yogurt with 2 or 3
spoons taken from the existing yogurt, for every litre of milk, so you can
enjoy yogurt as much as you like. Do remember that re-cultivations made by
using ready yogurt and milk need 3-6 hours of fermentation only as the quality
in terms of texture and taste is even better. As you can see, it is not rocket
science to make yogurt at home. There are just a few simple rules to follow in
order to enjoy yogurt as much and as often as you please.