Making yogurt at home is actually not that difficult. All they need is a starter culture and heat. Yoghurt ferments best at constant temperatures around 40 degrees. Unfortunately, what is meanwhile the outside temperature here in summer can be achieved in winter on heaters, in the oven or simply well wrapped up with a hot water bottle. If you want to make it easy for yourself over the long term, invest in a yoghurt maker.
Our starter culture is a so-called "heirloom culture", ie it is an old culture that can be reproduced endlessly without having to buy starter cultures again.
As with sourdough, adding a little bit of your finished yogurt to the fresh milk and allowing fermented yogurt is wonderful.
You can find detailed instructions at www.augora.at/joghurt
Capacity: xyz g
....
Yoghurt Kultur | Yoghurt selber machen | Bacillus bulgaricus
Bring the milk slowly to a boil.
Allow the milk to cool naturally to 40°C.
Now, stir in the contents of the packet.
Cover your container with a cloth and throw a few blankets on top to let the temperature drop as slowly as possible.
Place the container in a warm room, but not on a heat source generating more than 45°C.
After 6-8 hours, your yogurt should be thick.
Fill into jars and into the fridge.
Some notes:
- If the temperature cannot be well maintained, meaning there is not enough insulation, the process still works but takes longer - provided the milk was lukewarm during incubation (the stirring in of the starter).
- Don't forget to reserve some yogurt for the next batch, or else you'll need to buy a starter again.
