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)
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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Does it contain probiotic bacteria like store bought bacteria strains?
ReplyDeleteyes of cours
ReplyDeleteCan I use evaporated milk for the yoghurt instead ?
ReplyDeleteI do have problem s after production .my bottles of yughurt use to swelow up after one or two weeks
ReplyDeleteThank 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.
ReplyDeletecan you use coconut or almond milk using this recipe?
ReplyDeleteCurrently testing on soymilk. I believe it will work because of soymilk having some sucrose. If not, I will mix in a little honey and try again. No need to worry about the added sugar, because the bacteria will eat it, anyway to produce the lactic acid. ...I realize this is years late.
Deletehow do you make the secondary culture?
ReplyDeletedo i cut the lemon in half and put one half in the milk or...
ReplyDeleteand
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
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
DeleteThe video shows how to cut the lemon half way through - basically a slit, then rest it in the milk.
DeleteCan we chilli and lemon both together
ReplyDeletetry it and see.
Deletecan 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!
ReplyDeleteYes please you can keep it in the fridge for the next batch production
DeleteWhat range of temperatures are considered warm???
ReplyDelete110 and 90 F (43.3 to 32.2 C).
DeleteThank you for sharing such a helpful article on how to make yogurt you are truly awesome and wonderful ^^
ReplyDeleteCan I make it without a lemon or chilli?
ReplyDeleteHello, I just wanted to ask, since you have used chilli and lemon can I use other flavors like strawberry, orange etc,
ReplyDeleteAnd does the culture really have all the bacteria it is supposed to have to turn the milk into yogurt?
And what if the milk spoils?
And can we color the culture with food coloring?
Thank you, hope you respond
the chili and the lemon I believe is just to help culture the milk.
Deletewhen actually making the yoghurt with the cultured milk, it is best done as a plain yoghurt and to add flavours and colours once the yoghurt has set and cooled (ready to eat)
the milk should not spoil if kept at the right temperatures (the chili and the lemon i think also help prevent the growth of "bad" bacteria and encourage the "good" bacteria
Can I use powder milk or evaporated one pls
ReplyDeleteHello, i tried it multiple times, but my milk stays liquid and it only gets the smell of chili, it has been set for almost 24 hrs and i am observing it during the 24 hrs
ReplyDeleteI think you need to put in a warm place. I tried mine yesterday, I leave it in yogurt machine, and it worked.
DeleteI tried it out and it didn't form what could be the problem
ReplyDeleteGreetings,
ReplyDeleteHow long does the primary starter stay viable for?
I understand you use 1 tsp of primary starter and 1/2 cup milk to make the secondary starter, but what is the ratio of secondary starter and milk to make the actual yogurt?
Thank you again for your input. You have given me a great stepping off point in my yogurt making adventure.
I tried this at room temperature... 31 degrees C. By the 4th culture, it tastes great, gels firmly and doesn't need me to warm the milk first. Yay, and thank you!
ReplyDelete