How can you make yoghurt at home? It's easy, if you have GOOD FOOD starter cultures.
1. Take 1 to 3 liters of milk (however much milk you use, is how much yogurt you will make). Homemade and packed milk is to be boiled first and then cooled to t 38-40ºС. As for UHT milk (the one in Tetra Pak), it's enough just to warm it up to t 38-40ºC.
Note: Why is it important to boil the milk? Fresh milk contains both beneficial and malignant bacteria (from a cow, production, packaging, etc.). In the process of making yogurt, we will enrich the milk with healthy bacteria. Therefore, the milk must be sterile. Boiling kills all the unwanted bacteria in milk.

Milk packed in Tetra Pak is pasteurized and thus the boiling is not required.

IMPORTANT: All the equipment (a pot, yoghurt-maker containers, multicooker pot) should be washed thoroughly and scalded before use. All of them must be sterile, including the spoon, which you will use to mix the starter culture and milk together!
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    Stir the starter culture into milk using a spoon.
    Note: GOOD FOOD starter cultures contain human-friendly Bifidobacteria and Lactic Acid Bacteria. Once they are in warm milk, these bacteria start reproducing themselves, which turns milk into yoghurt. This process is called "fermentation". At the same time the bacteria enrich milk with vitamins B1, B12, C, E, P, and other vitamins and microelements.
  • 3

    Cover the pot with a lid, wrap it up in a blanket and keep it in a warm place.

  • 4

    Keep the milk in a warm place for 8-12 hours (see the exact time of preparation on the pack of starter culture).

    Note: It takes 8-12 hours for beneficial bacteria, contained in the starter culture, to reproduce themselves at a temperature of t 38-40С (the longer you keep it in a warm place, the thicker the yoghurt will get and the more tangy it will become). The more milk you use, the longer it will take the yoghurt to be made.

  • 5
    Kept refrigerated, the ready yoghurt will last up to 5 days (up to 3 days is recommended for children).

    Making yoghurt in a thermos

    Yoghurt can be made in a thermos, although in this case a certain problem may occur. Thermoses are very difficult to sterilize properly. Bacteria are often still there on the tap after sterilization. This may cause a fermentation failure. Thus, a very thorough sterilization of the thermos is highly recommended. However, we advise to use an ordinary pot or a jar instead of a thermos. Just wrap it up in a blanket and keep it in a warm place such as next to a radiator.