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Depending on the season the milk has different rennet ability.
The quality of the final product depends on the fresh milk used as a source. If the result does not meet your expectation – use another brand of milk.
To ensure a good quality of your homemade yogurt, the milk you use must be free from preservatives, antibiotics and other additives. Do not use milk which contains milk powder or vegetable fats. Use only organic milk. Our recommendation - to obtain a stable quality and safe product is best to use ultra-pasteurized milk in aseptic packaging which meets the requirements of industrial sterility.
Choose a whole milk, preferably with long-life as UHT.
Raw (fresh) or pasteurised milk must be boiled then cooled and needs the skin removing
Long-life sterilised milk: UHT whole milk results in firmer yogurts.
Using semi-skimmed milk will result in less firm yogurts.
Pasteurised milk: this milk gives a more creamy yogurt with a little bit of skin on the top.
Raw milk (farm milk): this must be boiled. It is also recommended to let it boil for a long time. It would be dangerous to use this milk without boiling it. You must then leave it to cool before using it.
Culturing using yogurts prepared with raw milk is not recommended.
The final product could be used as a starter culture for 2-3 times. Add 1 or 2 table spoons in 1 Liter boiled and cooled down milk, as described on the package. The fermentation time in this case is 2 to 3 hours shorter.
Do not store already opened foil-packets/sachets.
It is good to know that most of starter cultures are very sensitive to others microorganism. In order to have good results each time, it is very important to keep strong hygiene while cooking the yogurt, so we recommend you to wash your hand and utensils every time before start cooking.
There is two very important steps of preparation of yogurt:
First step: When you pour the starter culture, you must stir it very well for a 2-3 minutes using electric mixer or egg beater.
Second step: It is very important to keep a constant temperature which is different for every kind of culture. Every culture is very sensitive from temperature change through the incubation time.
You must use a yogurt maker or thermos. In case you use yoghurt maker follow the applied instruction. Unfortunately some kind of yogurt makers (mostly cheapest) may overheat even most thermophilic (growing best in a warm environment) starter cultures.
Your yogurt will need between 6 and 12 hours’ time of fermentation, depending on the basic ingredients and the result you are after.
6h 7h 8h 9h 10h 11h 12h
While you checking the temperature before incubation time, please use a thermometer, processed with rubbing alcohol. Do not use your finger.
To cook firm and consistent yogurts, you shall use the ingredients with a room temperature.
Sometimes there is condensation on the lid - this is normal. At the end if there is a lot of condensation from the steam, lift up the lid, without tilting it and put it in the sink. This will avoid you getting water droplets in your yogurts.
The acidity that you get in raw fruits can make your yogurts go off, that's why we recommend that you can add fresh fruit just before tasting.
Use the yogurt in the next 2-3 days (72 hours).