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 Yoghurt Starter Culture  

4 teaspoons of Organic Chicory Root Powder (Inulin)

 

METHOD

1. 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 culture add a 1g sachet

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

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

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

5. Set the time & temperature.
   Use the control panel to set the temperature to 42° C (108°), the time to 6 to 9 hours and then press ‘confirm’ to begin incubation.

6. 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!

7. Switch the yogurt maker off and remove the yogurt jar.
   Straight from the maker the yogurt will be runny and warm.
   NOTE: Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt. 

8. Place jar in the fridge for at least 6 hours to chill and set.
   Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass.