Step 1. Dissolve the content of one sachet of yoghurt cultures in milk. The amount of milk depends on the capacity of the yoghurt maker. Let the mixture ferment for 5-6 hours in the electric yoghurt maker at about 42 degrees celsius.
Step 2. The yoghurt is ready after 5-6 hours. Stir the yoghurt and reserve 3 tablespoons for a further batch. Put the rest in the refrigerator. Allow this to firm for a few hours before consuming. The yoghurt keeps in the refrigerator for 72 hours.
Step 3. Make a second fermentation by mixing 3 tablespoons of the last batch with a new lot of milk. You can vary the quantity of milk, depending on the amount of yoghurt you want to prepare. Be sure to always use 3 tablespoons of yoghurt. Let the new batch ferment for 3-4 hours.
Steps 2-3 can be repeated at least 10x. For more sour or thicker yoghurt, let the mixture stand for longer, add more than 3 tablespoons of the last batch, or use less milk.
If you have a non-electric yoghurt maker, extend the fermentation time to 12-15 hours and reserve 6 tablespoons for a further culture.
Contains: Streptococcus thermophilus, Lactococcus bulgaricus, Dextrose, Milk Solids
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