How to use a yogurt starter?
It is very simple! All you need is milk, yogurt starter and a vessel which will be used for ripening.
An ordinary pot or a jar will do.
Using a yogurt maker is even easier.
In a pot or a jar
Heat 1-3 litres of milk to 37-40°C
Add the starter and stir.
Wrap the vessel in a blanket and leave it in a warm place for 6-8 hours.
Keep the end product in the refrigerator at 2-8°C for up to 3 days.
In a yogurt maker or multicooker
Add the starter to 1-3 litres of boiled or UHT milk
Ripen in a yogurt maker or a multicooker for 6-8 hours until thick
Keep the end product in the refrigerator for no more than 3 days.
How to make cottage cheese
Add the starter to 1-3 litres of milk heated to 37-40°C.
Wrap the vessel in a blanket and leave it in a warm place for 6-8 hours.
Keep the mixture on a low heat for 30-40 minutes
Pour into cheesecloth to separate serum
Keep the end product in the refrigerator for no more than 3 days.
Refermentation
A prepared starter may be used for re-culturing.
For this, add 2-3 tablespoons of an end product to a litre of milk.
Ripen as usual.
Re-culture no more than two times.
Refermentation – it's economical
VIVO starters can be refermented. To prepare a new portion of yogurt, 2-3 tablespoons of finished fermented milk product can be used in place of a starter. The finished product as a starter is recommended to be refermented at no more than 2 times.
What kind of milk to be used?
You can use any milk (cow, goat, sheep ...) processed in any way (home-made, pasteurized, UHT).
Homemade and pasteurized milk should be boiled before use. UHT milk is convenient because you don’t need to boil it.