Mild yogurt recipe for Natural yogurt culture
Have you heard of it? Now you can experience it how delicious. fresh homemade yogurt and kefir are rich in beneficial bacteria, helps intestinal functions - you can make it with your own favourites: fruits, homemade jams, compotes, honey, muesli. Greek yogurt, drinking yogurt and dressing can be made from it. It is delicious from both homemade and store-bought milk, but if you want to make it from homemade milk, you first need to heat treat the milk.
Yogurt making recipe
- 5 litres of milk
- 1 capsule Natural yogurt culture
If you choose our A4Y yogurt culture for the preparation, the milk should only be heated to 43-44 °C! In this case, all the temperatures indicated in the recipe should be considered as 43-44 °C!
It will also be delicious with store-bought 2.8 or 3.5 milk. If you make it from store-bought milk, then the step below, heat treatment of the milk, has already been done for you :) Start making from the bracketed part of point 2, heating the milk.
1. HEAT TREATMENT OF THE RAM MILK:
I rinse a saucepan with water and pour the milk into it. I start warming up. After 40°C I lower the power of my stove because the high temperature can easily cause the milk sugar to get burn to the bottom of the pan. This can give the yogurt an unpleasant taste and smell, so I gently heat the milk to 86-92°C. I use a clip-on kitchen thermometer to measure the temperature .
(Heat goat's milk to at least 90-92 °C.)
2. RECOOLING THE MILK TO 44-46 °C
Recooling can be done most quickly and practically with a water bath. Avoid boiling milk, as milk heated to boiling will damage it and will be less suitable for dairy products.
WITH STORE BOUGHT MILK, START FROM HERE: I heat the milk to 44-46 °C
3. MIXING THE CULTURE IN THE 44-46 °C MILK
While the milk cools, I take the culture out of the fridge and dissolve it in a little lukewarm water. In the cooled milk at 44-46 °C, mix thoroughly with the dissolved yogurt culture. I keep this temperature for 4-6 hours. (6-8 hours for goat's milk) I make sure that the milk does not get cold. Temperature is important, because only in this range can the bacterium multiply properly, actively work. If the milk cools back, the yogurt can easily become gummy and thin. Heat retention is best solved by our fermenting machine. Of course, this also depends on the quantity, because for larger quantities we recommend the thermobox + GN pot combination, or the use of an electric oven.
4. AFTER 4 TO 6 HOURS THE YOGURT IS ALMOST READY
I take it out from from whatever I use to keep it warm and hmm..., smell fresh yogurt, sometimes taste it, and then quickly put it in the fridge. It takes another 6 hours for the final consistency to develop and the flavors to come out. In this case, you should not stir or pour the yogurt yet! It is also very tasty with fresh fruit, muesli, honey, seeds, syrup, jam or simply without them.
5. STORE THE FINISHED YOGURT IN THE REFIGIRATOR SO IT WILL LAST 15-20 DAYS.
5.+1 PRO TIP: Microbes in yogurt culture feel best at 45 °C. We should strive to keep the temperature at this level during the 4-5 hours. In our previous recipes, we specified 48 °C because we included possible heat loss. Our fermentation machine eliminates this heat loss well, so it is important to inoculate the milk at 45 °C when using a fermenter! This is true even if we have other equipment that can maintain similar temperatures.
Good health, delicious yogurts!