Organic Bulgarian Yoghurt Cultures - 3 Sachets
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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