How to Make Probiotic Yoghurt using a Nourishme Organics Probiotic Starter Culture and Inulin

PREPARATION 

Before you begin it is important to wash the equipment and any utensils you use, in warm soapy water and detergent. Alternatively you can run through an intense dishwasher cycle. The risk of not thoroughly cleaning utensils is that other microbes may overpower your starter culture and affect the quality of your yoghurt. 

INGREDIENTS 

2L A2 UHT Milk (Lactose Free Milk is not suitable) 

1 Packet Nourishme Organics Probiotic Max or Probiotic Yoghurt Starter Culture

4 teaspoons of Organic Chicory Root Powder (Inulin)

EQUIPMENT

500 ml measuring jug 

Measuring spoons

Small Whisk or handheld milk frother

A Yoghurt maker that can maintain the temperature at 42 degrees for up to 36 hours like our Reuter-i Yoghurt Makers

Large saucepan (only for the lactose-free and vegan options)

Dairy thermometer (only for the lactose-free and vegan options)

METHOD

In a measuring jar add 100ml of milk and inulin and mix with a small whisk or milk frother for 30 seconds. Add the starter culture and mix for another 30 seconds
Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. If you are using the Nourishme Organics Pure Probiotic Yoghurt Starter cultures add a 1g sachet

Pour the inoculated milk into the yoghurt jar, add the remainder of the UHT milk, mix and put the lid firmly on.
Place the yoghurt jar into your yoghurt maker.  

Pour 300ml water slowly into the base.
The water should cover approximate 1/4 of the jar.

Place the cover lid on top. 
The milk is now ready to begin fermentation.

Set the time & temperature.
Use the control panel to set the temperature to 42° C (108°), the time to 6 to 9 hours 

After 6 to 9 hours the fermentation is complete.
Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench!

Switch the yoghurt maker off and remove the yoghurt jar.
Straight from the maker the yoghurt will be runny and warm.

NOTE: Depending on the milk you used, there may be a layer of yellow cream on top of the yoghurt. 

Place jar in the fridge for at least 6 hours to chill and set.

Be gentle with the warm yoghurt and don’t stir it or else it won’t set in a perfect white mass.