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Are you fed up with the quality of the yoghurt available at shops? Or have you ever thought about preparing your own, home-made yoghurt which is free from sugar and artificial ingredients? Now you have the chance to become a professional yoghurt manufacturer.
This Lactoferm Yoghurt Culture
is a product which is perfect for professionals and amateurs who wish
to prepare their own yoghurt. It contains only good bacteria:
Streptococcus termophilus and Lactobacillus bulgaricus cultures. Each
package includes 5g of content and this amount is ideal for the
preparation of 1 liter culture.
The culture can be re-cultivated
many times. In order to do so, you just need to store from 2 up to 3
tablespoons in your fridge for the next time you want to prepare some
yoghurt. Moreover, freezing can be also helpful in case of achieving the
best quality of your dairy product – you need to keep the culture dry
in the refrigerator.
To make your own, natural and soft yoghurt,
you need up to 8 hours. The mixture should be heated in 47 degrees
Celsius. In case you want to produce some hard cheese, fresh cheese
and/or soft curd cheese you also need Lactoferm rennet.
Dissolve the Lactoferm® yoghurt culture in 1 litre of
sterilised milk. If you use farm-fresh raw milk then boil the milk before use and then chill it rapidly to
approx. 25°C in order to destroy all foreign bacteria. The best results, however, are obtained with
homogenised milk. You may use whole milk, semi-skimmed and skimmed milk.
Now place the beaker with the ‘inoculated’ milk WITHOUT the
lid in the Lactoferm® yoghurt maker. Place the lid on the yoghurt maker and plug in your
appliance. Fermentation takes approximately 10 hours the first time. A great advantage of the Lactoferm®
yoghurt machine is that the appliance automatically cools down after the fermentation process so
the maturation time is not interrupted.
If you want, you can then place the Lactoferm® milk beaker
WITH the lid on it in the door of your refrigerator (you need to switch off the appliance yourself
and immediately place the milk beaker in your refrigerator when using a non-automatic appliance). Do
not store your yoghurt for longer than 10 days. During this time, the lactobacillus activity is the
You now have prepared your first litre of yoghurt. As you
will see, this yoghurt may be rather liquid. Don’t worry, your next batch(es) will be thicker. Always set
aside 2 to 3 tablespoons of this yoghurt for your next batch, but do not store it for longer than 3
days. For your next batch(es) add 2 to 3 tablespoons of your current batch of yoghurt to 1 litre of
sterile milk (see first paragraph). Follow the same instructions as above for the first batch, but now the
fermentation process is reduced 3 to 4 hours.
Once again store 2 to 3 tablespoons of this yoghurt for your
next batch(es). You can thus continue to cultivate up to 15 batches of yoghurt, starting from one
culture. Afterwards we recommend starting a new culture with a
Lactoferm® yoghurt culture as explained in the first paragraph.
• You cannot use Lactoferm® yoghurt cultures to prepare soy
• The times indicated apply when using the Lactoferm®
yoghurt maker. If you choose to use a different appliance, these times may vary. Use the listed times as a
guideline and adjust them in function of your own appliances (often longer times).
• If the yoghurt is not sufficiently ‘creamy’ then there are
several possible reasons for this:
- the milk was not sufficiently cool when adding the yoghurt
culture, which destroyed the bacteria. In this you can add a new culture to the same milk, when
- The temperature of the milk was too low. This particularly
happens when you are not using an appliance, but a thermos. In that case the temperature of
the milk has to be approx. 42 °C. We recommend that you do not use a thermos! The change in temperature is the reverse and a thermos is thus less suitable for preparing yoghurt.
- the milk was not sterilised, resulting in foreign bacteria
which prevent the yoghurt culture from growing.
• Always dissolve the yoghurt culture in a small amount of
milk, stirring well so there are no lumps. Add this paste to the rest of the milk (1 litre).
• Always wash your equipment and beakers thoroughly! Yoghurt
is a live product; it contains no preservatives and thus can be easily infected by foreign
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