Yogurt Makers - advice please

1

Hi, I’m new to the site. I have ordered a Severin Jg 3519 & Authentic Bulgarian Yogurt Cultures. I’d be grateful for any advice. Hopefully will try first batch next week.

2

Hi Stergio,
Any yogurtmaker is more than OK. Basically they need to keep the temperature between 40 and 45 degrees Celsius for long period of time during incubation and they are very easy to operate.

The instructions for yogurt making can be found here: How to make

3

Thanks for your reply. I had assumed I make one litre of yoghurt from one sachet. Now I think I understand, I don’t use your sachets that way. The sachet is for one litre of ‘starter’ ice cubes that I fill trays with from the first litre of ferment. And then use one or two melted ice cubes to make the actual yoghurt by adding them to milk at the correct temp, into jars & into the yoghurt maker.

My yoghurt maker takes 1.5 litres of milk. How many melted ice cubes do I add or is it by ml?

Am I on the right lines? Even though I have bought one of your sachets should I try a good probiotic yoghurt first?

4

Hi Stergio,
One or two cubes for that amount of milk would be fine.

5

Hi I’m still a bit a bit confused by your instructions. If I ferment (for up to 24hrs) using the starter kit what do I do with the first batch. Do I freeze it all in ice cube trays (for future batches) except for the 3 tablespoons. Are these 3 tablespoons then added to a litre of milk to make yogurt (3-6hrs)?

6

Hello Stergio,
The first batch can be consumed and also can be used for recultivation of consequent batches as you get 3 spoons of yogurt and mixed with a milk.Then incubate any consequent batch for 3-6 hours only.
The time of incubation depends on the temperature so please keep an eye on it the first time to avoid over incubation.
The freezing of the yogurt is not mandatory - it is a just suggestion. You can freeze the whole amaount or just a few spoons or you might not freeze yogurt from the first batch if this is what you want.
Most of the people do the following:

  1. Once the yogurt is set - they take out 3 spoons and keep them for the further batches, then consume the rest.
  2. Once the yogurt is set - they take out 3 spoons and start new batch as you add them to the milk.
  3. Once the yogurt is set - they might decide to freeze 3 spoons only or more for further recultivation if they think that will make yogurt again after long period of time, long after the first batch is consumed.
    Please do not hesitate to contact us if you have more questions
    Best wishes
    NPSelection Team