How to make yogurt culture/starter at home-- Cooking A Dream





Ingredients:
whole milk
lemon or fresh chilli


Method:
  • boil the milk and cool it down 
  • pour in a small bowl, add chilli with stem or 
  • cut one side of lemon and dip in the milk
  • do not squeeze the lemon juice out
  • half cover the bowl
  • leave it in a warm place until thickens (15-20 hours)
this is the primary culture. you can use 1tsp culture per 1/2cup of milk to make secondary culture.
the secondery culture you can use to make actual yogurt.


Notes:
* Don't cover the bowl completely, keep a little opening so that the bacteria in the air can go in.

*although mine took three days to achieve the perfect yogurt, yours could take more because this is natural bacteria from the air causing the progress, It depends on how much bacteria present in the environment and the supportive weather, so the time limit may vary.

*use a small amount of milk until you get the right taste so that you don't waste a lot of milk.

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Comments

  1. Does it contain probiotic bacteria like store bought bacteria strains?

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  2. Can I use evaporated milk for the yoghurt instead ?

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  3. I do have problem s after production .my bottles of yughurt use to swelow up after one or two weeks

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  4. Thank you for your help , you're awesome I'll be printing this and trying . you just made life easier for someone and maybe healthier Ma God help you as well as you help others and more.

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  5. can you use coconut or almond milk using this recipe?

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  6. how do you make the secondary culture?

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  7. do i cut the lemon in half and put one half in the milk or...




    and



    how warm must the place be where i keep it




    and





    is there a way i can speed up the process




    and




    wont the milk start to spoil if i leave it out




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    Replies
    1. the milk wont spoil, when milk is left out it sours and curdles. but that's because the chili or lemon defensive mechanisms prevent it from spoiling because they Kill bad bacteria. the good bacteria forms in this process from the milk curdling, i hope you get your answer

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  8. Can we chilli and lemon both together

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  9. can we keep it in the fridge after making the 2nd batch and still be able to use it for future yogurt batches or should it just be kept in room temp? thanks!

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  10. What range of temperatures are considered warm???

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    Replies
    1. 110 and 90 F (43.3 to 32.2 C).

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