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
 
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