The importance of milk is paramount for nice and easy Yogurt and Kefir making. Always use unhomogenised whole dairy milk with no additives, sugar and preservatives. The milk is medium for the bacteria. It creates an environment and provides food for rapid bacterial growth, quick fermentation and balanced yogurt or kefir. If you wish to make Authentic Yogurt and Kefir, you don’t just need a set of quality cultures but also Quality milk Milk -minimum processed and whole(full fat) and with no additives, flavour, sugar, preservatives or whatever else. Those components can kill the bacterial cultures or significantly increase the incubation times.
The wrong milk would result in a thin texture or would not feed the bacteria so they will not trigger fermentation. Please check the video here for more:F.A.Q. about making yogurt at home
Many of our customers asked for the milk brands we have used.
Being located in the UK, it 's hard to advise for milk brands popular in the USA, Germany or other countries. However, the way you can pick up the right milk is always easy. The less processed milk brands share some distinctive characteristics - They are always WHOLE and kept refrigerated in the supermarket(although there are some exceptions)
The shelf life is under or around two weeks(if refrigerated)
Bellow, we will outline some milk brands which work with no exception. We will start displaying the milk brands in the UK, but our goal is to cover all brands available on the market an all locations where we have customers, and this will not happen if you don’t contribute. Please upload the milk brand you used successfully and help others to make their yogurt or kefir. Happy sharing 