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Bacteria yogurt culture for 2 L milk

Ingredients: 2 L milk (not UHT), 1g yogurt culture (recommended dosage in home conditions: 0.5 -1g yogurt cultures for 1L) plastic or glass cups. Optionally: yogurt machine.

Directions for use: 1. Heat up milk to the temperature of 43 - 44°C. 2. Calculate and measure the yougurt culture dose proportionally to the amount of milk used. 3. Dissolve the culture in a small amount of milk at 43 - 44°C and wait for about 20 min. for the initial activation of yogurt bacteria. 4. After that time, add the dissolved yogurt culture into the rest of the milk. Keep the milk temperature at 43 - 44°C. 5. Stir gently. 6. Fill the clean, scalded with boilling water cups to 3/4 volume, close tightly. 7. If you use a yogurt machine, put the cups inside, set the temperature on the device to 45°C and leave to mature for 6 - 8h (if the yogurts still liquid, extend the maturing time). After that time, switch the machine off. 8. If you use the traditional method, leave the cups with the inoculated milk in a warm place, e.g. near a radiator, for a dozen of hours (day, overnight). 9. After that time put the yogurt into the refrigerator and store there for consumption (up to 3-5 days).


  • optimum milk pH for proper activity of yogurt cultures ranges from 6 to 7
  • the longer the maturing time, the more intensive yogurt taste
  • when using non-pasteurized milk, boil it first and cool down to 43-44°C and then follow the instructions. By using yogurt bacteria, you can make yogurt cheese!

Additions: nuts, fruit, jam, muesli are added to the finished yogurt just before consumption.

Storage: Store in a temp. 2-8°C. Once opened, store in an airtight container in the refrigerator.

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