- Pour 250 ml of milk in your container.
- Add 1 tablespoon of your last yogurt recipe (or one culture tablet)
- Mix well.
- Cover the jar with the Cotton filter and rubber band.
- Let it ferment at room temperature.
For larger quantities, use the proportion 1 cup of culture for 250 ml of milk.
After 12 hours
- Check the preparation by slightly tilting the jar. If the consistency of the mixture is held in a mass, it is ready.
- Once the yogurt is in place, close the jar tightly and refrigerate 6 hours or more.
- The yogurt can be consumed after six hours, but don't forget to retain a little culture for your next recipe.
Plant-Based Milk Recipe
As these organisms have not evolved to feed off vegetable milk substitutes, they can only prosper for a few generations. For this reason, it is important to retain a small amount of dairy milk to use it as a catalyst to seed the soy milk, almond milk, sesame seed milk, pumpkin milk, walnut milk, coconut milk, sunflower milk or any other vegetable-based milk.
Before you start experimenting, we recommend that you grow yogurt with a dairy milk base for a few weeks. It will allow your starter culture to be strong enough.
- To keep your culture healthy, prepare a new recipe at least once a week.
- Avoid the culture becoming too sour because of a too long fermentation.
- Fermented foods often have an acidic odor and taste. Never consume something that has an unpleasant smell, or taste.