You want to make real, living yogurt yourself and do something for a healthy intestinal flora? We show you how to make your own yogurt in just 4 steps.
Why should you make your own yogurt?
Everyone knows yogurt from the supermarket. Unfortunately, many of the industrially produced products contain artificial additives and have little to do with real, living yogurt. But making yogurt is child's play and the advantages are obvious.
Homemade yogurt is not only cheaper, it is also fresh and alive. It is very important that the bacteria are alive. Only then are the microorganisms active and can contribute to good digestion. This is not only good for your wallet, but also good for you.
By deciding which ingredients you use to make your yogurt, you have full control over the ingredients and quality of your yogurt, all without additives. Unlike most yogurt products in the supermarket, your homemade yogurt contains
- No artificial colours or flavors
- no preservatives
- no stabilisers
- but instead millions of lively bacteria that support your digestion.
What is yogurt?
But what exactly is yogurt? Yogurt is made from milk and a yogurt culture. Yogurt cultures are bacteria that break down carbohydrates into lactic acid. This so-called fermentation leads to a firm consistency, the typical yogurt taste and a longer shelf life.
The bacteria found in the yogurt culture differ depending on the manufacturer. Our culture contains Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilis and Bifidobacterium lactis, which provide the delicious slightly sour taste.
What is the effect of yogurt?
By making yogurt fresh with our starter culture, your homemade yogurt is full of live and good bacteria. In contrast, many of the bacteria in supermarket yogurt are no longer active due to the long transport routes or heat treatment.
By making your own, you get the benefit of the living bacteria producing numerous vitamins and lactic acid that are highly bioavailable.
Proteins, minerals and vitamins
Yogurt contains minerals such as calcium and phosphorus and vitamins such as B2 and B12. Calcium is good for the bones, among other things, and proteins contribute to the growth and regeneration of muscles. Vitamins B2 and B12 ensure a well-functioning digestive and nervous system.
Lactose in yogurt
Homemade yogurt contains less lactose than milk. Studies show that the lactose content is 20-30% lower than in milk because lactose is broken down by the bacteria during fermentation.
Ingredients in yogurt
The following is a short list of the most important substances in terms of quantity (from The Dairy Council, 2013. The Nutritional Composition of Dairy Products).
Which milk is best for making yogurt?
We recommend fresh whole milk for a full-bodied and creamy yogurt. The higher the fat content, the firmer and creamier the yogurt. Milk with 1.5% fat makes a slightly runnier yogurt. You can also use milk that has been fresh for a longer period of time or ultra-high temperature milk. Like all other types of milk, raw milk must be boiled briefly.
Besides cow's milk, you can also use sheep's and goat's milk to make delicious yogurt with our cultures. Sheep's milk produces a creamy, firm yogurt similar to cow's milk. Goat's milk yogurt remains a little more liquid, similar to buttermilk.
Unfortunately, lactose-free milk is not suitable for making yogurt because the lactic acid bacteria need lactose for fermentation.
If you would like to make vegetable yogurt, we recommend our certified vegan yogurt culture. It is specially designed to ferment soy and other plant-based drinks.
4 steps to make your own yogurt
You don't need much. All you need to make yogurt is milk (animal/plant) and a yogurt culture.
It is also best to use a yogurt maker, as a constant temperature of around 40 °C is important for the heat-loving yogurt cultures. If you don't have a yogurt maker, you can alternatively cultivate the yogurt in a warm water bath or in a heated oven. Be aware, however, that a special yogurt maker is the most reliable way to achieve a good result.
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Our extra tip
To make new yogurt, you can also use your finished yogurt for inoculation instead of a new sachet.
To do this, take a few tablespoons of yogurt directly after fermentation and store them separately in a clean, tightly closed container in the fridge. This ensures that no foreign germs get into the starter. Use the starter yogurt within the next 5 days, otherwise the cultures will lose their vitality.
For your new yogurt starter, simply add 2 tablespoons of yogurt to the milk instead of the sachet. This works up to 10 times, depending on how clean you work. After that, you should use new cultures again.
- Shah, Nagendra P. „21 Health benefits of yogurt and fermented milks.“ Manufacturing yogurt and fermented milks (2013): 433.
- Weerathilake, W. A. D. V., et al. „The evolution, processing, varieties and health benefits of yogurt.“ International Journal of Scientific and Research Publications 4.4 (2014): 1-10.
- The Dairy Council, 2013. The Nutritional Composition of Dairy Products. London.