Here are a few rules of thumb to recognise mould:. Mould is always dry and furry. Mould can not develop under the surface because it needs oxygen. If you see reddish or greenish-grey spots or a coloured coating on your yoghurt, this is a sign of moul
There can be several reasons why your yoghurt does not set.
If your milk "just" didn't set, it doesn't mean that the whole fermentation didn't work. Try the milk. Does it taste sourish? Then the fermentation was successful and you have made a yoghurt drink. Now you can work on the consistency.
The ingredients in the yoghurt culture are as follows:.
This can have various causes. One could be that the fermentation time was too long and the lactic acid bacteria had too much time to produce lactic acid for your taste. Another cause could be that the temperature during fermentation was too high. Als
This usually happens when you make the yoghurt by over-inoculation. This is probably because the starter yoghurt has not been distributed well enough in the milk. Therefore, when inoculating the milk, it is recommended to distribute the yoghurt you u
Of course, you can choose the temperature that suits you the best at the time of consumption. The important thing is putting the yoghurt in the fridge for a few hours after fermentation. This will give it a nicer consistency.
The pack contains a total of 3 sachets of 5g each. You can use 5g to make yoghurt from one litre of plant milk. Afterwards, you can also inoculate with the finished yoghurt instead of a new yoghurt culture. Simply take 2 - 3 tablespoons of the finish
With our bacterial cultures you can always assume a total bacterial count of 1E9/g, i.e. at least one billion per gram. For explanation: The bacterial concentration is completely irrelevant for the acidifying cultures. What is relevant is that they a
The cultures need either fat or protein to be able to produce lactic acid. In many types of plant milk there is hardly any of either. Lactic acid can often be produced anyway, but if there is no protein to form the typical structure of yoghurt, it wi
Bifidobacteria are one of the main components of our intestinal flora (approx. 25 %). Just like the lactic acid bacteria, they process sugar into lactic acid. That is why they are a popular candidate for use in yoghurt production. Bifidobacteria have
The basic difference is the lactic acid bacteria contained. Our bifido culture ferments cow's milk and other animal milks into a mildly acidic yoghurt, while our cultures for natural yoghurt ferment animal milks into an acidic traditional yoghurt, co
Coconut milk, which is not canned, is available in relatively high quality from Aroy D. You can get it in tetra packs in almost all Asia shops. It works very well for making yoghurt.
Theoretically, the production of lactic acid also works with a low fat content, but then the yoghurt will not be as creamy and more like a drinking yoghurt. The more fat you use, the creamier the yoghurt will be.
Our cultures for natural yoghurt contain the following strains:.
Our yoghurt cultures for bifido yoghurt contain the following strains:.
The natural yoghurt acidifies quickly and thus gets the typical taste while bifido yoghurt is more mildly acidifying and also contains bifidobacterium. Bifidobacteria are one of the main components of our intestinal flora (approx. 25 %). Just like th
To make new yoghurt, you can also inoculate with the finished yoghurt instead of a new yoghurt culture. Simply take 2 - 3 tablespoons of the finished yoghurt and add it to your milk instead of the yoghurt culture. This works up to 10 times,. After th
Instructions Yoghurt. Ingredients for 32oz Mason Ball jar:. You'll need:. Please ensure that you work hygienically. Step 1:. Heat the milk in a saucepan until it is almost boiling (80 °C) to pasteurise it and exclude foreign germs. Pour the hot milk
Vegetable yoghurt instruction. Ingredients:. You need:. Please ensure that you work hygienically. Step 1:. Heat the soy milk in a saucepan until it is almost boiling (80 °C) to pasteurise it and exclude foreign germs. Pour the hot milk into the Mason