We are excited to share this starter culture with you that will make endless amounts of yoghurt. No need to buy again and again as with most other yoghurt cultures.
Comes with clear instructions and a video via email to make Probiotic Yoghurt and recipes for Greek Yoghurt, Simple Yoghurt Cheese (labneh) and Shankleesh (Lebanese cheese balls marinated in olive oil). Please look for an email with the subject line: [KoruKai Herb Farm] Files available for your order
Making your own probiotic yoghurt is easy with this starter culture and you avoid added preservatives, sugar, thickener and flavours of many store bought probiotic yoghurts. Plus you get to choose what milk you are going to use.
Please note that you need to make a batch of yoghurt within 3-5 days of receiving the culture and then reculture every 2 weeks to keep the culture alive and healthy.
You will need a thermometer and we highly recommend the Fermentation Flask to hold the temperature at 40 C for 8 hours. It makes yoghurt making at home super easy.
Taste and texture of this yoghurt:
It makes a thick and creamy yoghurt, slightly sour and mild. A beautiful yoghurt loved by everyone who visits the farm. It can be mixed with honey, fruits and berries of all kinds. It has a great texture, too.
Probiotics in this yoghurt: Lactobacillus Acidophilus, Lactobacillus Bulgaricus, Bifidobacterium Bifidus, Streptococcus Thermophilus
You will get:
- Package with 2 x 1.5 tsp of probiotic starter culture to make 1kg of probiotic yoghurt and some backup. You can of course make less yoghurt. Check the directions file for further details. Then you reuse some of the yoghurt that you have made and keep culturing. No need to buy the culture ever again!
- Instructions via email with directions to make Probiotic Yoghurt. Please look for an email with the subject line: [KoruKai Herb Farm] Files available for your order
- Support via email within the first 2 weeks to ask questions and get a helping hand when needed
Here are the essentials that you will need to make yoghurt successfully at home:
- dairy milk (cow, goat, sheep)
- glass jar
- pot
- thermometer (like this one)
- Fermentation Flask/Yoghurt Maker
Shipping:
Shipping is with overnight courier (without signature, by NZ post) on the next Monday following the order. So orders need to be placed by Saturday, 4pm to be sent on the coming Monday. Please select rural delivery if you supply us with a rural address. We won't send the sourdough starter if the rural fee has not been paid. If you are unsure if you live at a rural address please check your address here: https://www.nzpost.co.nz/tools/address-postcode-finder
Article: 10 Proven Probiotic Yogurt Benefits & Nutrition Facts
FAQ:
1. Can I use this culture to make coconut yoghurt?
A: This probiotic yoghurt feeds on lactose and only dairy milk can feed it properly. When trialling milk replacements like coconut milk, almond milk etc. please make sure to keep a healthy starter culture safe in the fridge so you have something to use if the experiment fails.We recommend the Vegan Yoghurt Culture to make coconut yoghurt and other non-dairy yoghurt.
2. How often do I need to make this yoghurt to keep it viable?
A: It is best to reculture this yoghurt every 10-14 days. So it is best to make only the amount of yoghurt that you need for two weeks.
3. It is only me in my family that eats yoghurt. Can I make a smaller batch than 1 kg?
A: Yes, you can make 500g of yoghurt without problems. Simply use half of the recommended culture for 500ml of milk.
4. What is involved making this yoghurt? Can you give me a quick run down of the steps?
A: The perpetual yoghurt steps:
- heat milk to 82 C
- cool milk to 42/45 C
- add culture
- let ferment at 42 C for 8 hours.
The ebooklet that comes with it gives you more details and ideas on how to hold the temperature at 42 C for that time. A yoghurt maker like the one below is ideal.
5. What's the difference to the Caspian Sea Yoghurt?
A: The Caspian Sea Yoghurt cultures at room temperature, so you can make a raw milk yoghurt without the need the heat the milk to high temperatures. It takes 24 hours at 20 C to make and the probiotic yoghurt takes 8 hours at 40 C. The taste and texture of the yoghurts are also different.