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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. AnonymousAugust 6, 2018 at 4:05 PM

    Does it contain probiotic bacteria like store bought bacteria strains?

    ReplyDelete
  2. hassJune 3, 2019 at 12:18 AM

    yes of cours

    ReplyDelete
  3. AnonymousJune 12, 2019 at 5:39 AM

    Can I use evaporated milk for the yoghurt instead ?

    ReplyDelete
  4. UnknownJune 18, 2019 at 12:55 PM

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

    ReplyDelete
  5. halaJuly 18, 2019 at 7:41 AM

    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.

    ReplyDelete
    Replies
    1. AnonymousSeptember 10, 2024 at 12:44 AM

      THANKS FOR YOUR BRILIANT IDEA FOR US TO BE SELF RELIANT THANKS SO MUCH. FROM IDRIS MUHAMMAD KANO STATE NIGERIA.

      Delete
  6. tri-megAugust 1, 2019 at 9:49 PM

    can you use coconut or almond milk using this recipe?

    ReplyDelete
    Replies
    1. AnonymousNovember 18, 2023 at 12:47 AM

      Currently 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.

      Delete
  7. PHALINMarch 31, 2020 at 7:42 AM

    how do you make the secondary culture?

    ReplyDelete
  8. AnonymousApril 15, 2020 at 4:01 AM

    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




    ReplyDelete
    Replies
    1. AnonymousNovember 10, 2020 at 12:29 PM

      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

      Delete
    2. AnonymousApril 20, 2023 at 11:06 AM

      The video shows how to cut the lemon half way through - basically a slit, then rest it in the milk.

      Delete
  9. UnknownApril 27, 2020 at 12:45 PM

    Can we chilli and lemon both together

    ReplyDelete
  10. AnonymousAugust 19, 2020 at 2:20 AM

    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!

    ReplyDelete
    Replies
    1. UnknownMarch 18, 2021 at 5:30 AM

      Yes please you can keep it in the fridge for the next batch production

      Delete
  11. Forrester GayleOctober 3, 2020 at 3:22 PM

    What range of temperatures are considered warm???

    ReplyDelete
  12. UnknownDecember 18, 2020 at 6:04 PM

    Thank you for sharing such a helpful article on how to make yogurt you are truly awesome and wonderful ^^

    ReplyDelete
  13. UnknownJanuary 7, 2021 at 1:12 PM

    Can I make it without a lemon or chilli?

    ReplyDelete
  14. AnonymousFebruary 7, 2021 at 11:31 PM

    Hello, I just wanted to ask, since you have used chilli and lemon can I use other flavors like strawberry, orange etc,
    And 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

    ReplyDelete
    Replies
    1. AnonymousAugust 19, 2021 at 1:36 PM

      the chili and the lemon I believe is just to help culture the milk.
      when 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

      Delete
  15. UnknownMarch 12, 2022 at 4:37 AM

    Can I use powder milk or evaporated one pls

    ReplyDelete
  16. AnonymousMarch 22, 2022 at 5:21 PM

    Hello, 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

    ReplyDelete
    Replies
    1. AnonymousMarch 15, 2023 at 12:46 PM

      I think you need to put in a warm place. I tried mine yesterday, I leave it in yogurt machine, and it worked.

      Delete
  17. AnonymousSeptember 22, 2022 at 3:22 PM

    I tried it out and it didn't form what could be the problem

    ReplyDelete
  18. DJMarch 2, 2023 at 5:01 AM

    Greetings,
    How 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.

    ReplyDelete
  19. AnonymousJuly 11, 2023 at 1:14 PM

    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
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