Skip to main content

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.

                                        ---------------------------------------------------------------

Comments

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

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

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

    ReplyDelete
  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.

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

    ReplyDelete
    Replies
    1. 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
  6. how do you make the secondary culture?

    ReplyDelete
  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




    ReplyDelete
    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

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

      Delete
  8. Can we chilli and lemon both together

    ReplyDelete
  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!

    ReplyDelete
    Replies
    1. Yes please you can keep it in the fridge for the next batch production

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

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

    ReplyDelete
  12. Can I make it without a lemon or chilli?

    ReplyDelete
  13. 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. 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
  14. Can I use powder milk or evaporated one pls

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

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

    ReplyDelete
  17. 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
  18. 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

Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte