Description
Yoghurt culture is a bacteria that consumes lactose. This bacteria converts the lactose in milk to lactic acid, giving yoghurt that classic, tangy taste. Lactic acid production lowers the pH of the milk, which allows yoghurt to be stored longer and changes the protein structure, giving yoghurt its texture. The bacteria cultures include Lactobacillus delbrueckii subsp. bulgarigus, lactis, streptococcus thermophilus.
The flavour of yoghurt can range from mildly sour to quite astringent and varies with the length of culturing time. A longer fermentation time usually yields a tarter-flavoured yoghurt. Homemade yoghurt’s thickness and texture can vary greatly. The culturing temperature and time, and the type of milk used all contribute to the consistency and texture of yoghurt. Yoghurt may be thin enough to drink or thick enough to hold its shape on a plate. For a very thick, Greek-style yoghurt, draining whey is necessary. With live, un-pasteurised homemade yoghurt it is best to only add flavourings like fruit, nuts, cereals, spices or honey in the bowl right before you eat the yoghurt.
To make Yoghurt at home you will need:
Yoghurt Culture capsule
1 to 3 litres of milk (per capsule)
Up to 3 litre capacity flask (or 2 x 1.5 litre flasks)
Procedure to make Yoghurt:
Heat pasteurized milk to 42°C
While milk is heating boil sufficient water to pre-heat the flask/s
Dissolve the content of the capsule in 1 cup of heated milk (stir to ensure even distribution)
Add the dissolved mixture back to the milk and stir to incorporate
Carefully pour the mixture into the preheated flask
Seal the flask and leave to culture for 8 – 10 hours
After 8 – 10 hours pour yoghurt into a suitable container and store in the fridge (up to 4 days)
