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Tips and notes for a successful operation

NOTE:

Take our recommendations as a basis and try out yourself until you have found the optimum

maturing time setting and selection of ingredients for “your” yogurt.

Interesting facts

• Yogurt cultures produce so-called thick milk during the fermentation process ("fermentation"). The

bacteria feed on milk sugar (lactose) and convert it into lactic acid (lactate), creating the typical yoghurt
flavour. All of this works independently of oxygen.

• The finished yogurt is always slightly acidic and has a pH value of approx. 4.6.
• The typical cultures have been optimized over decades (also genetically!), so there are innumerable

strains. They have individual properties (different ideal temperature, acidification, growth, etc.). In
addition, different cultures and strains are mixed with one another for yogurt production, and auxiliary
cultures (e.g. Lactobacillus casei and/or Bifidobacterium bifidum), skimmed milk powder and/or other
stabilizers (gelling agents) are added.

• Yogurt from the refrigerated shelf is almost always a mixture of cultures and strains - with no exact

contents. Due to the large number of auxiliary cultures and stabilizers, not every ready-made yoghurt is
ideal for making homemade yoghurt in the yoghurt maker.

• It is best to always use "organic natural yogurt". Even if the specific bacterial strains are not specified

here, genetically-free strains of S. thermophilus and L. bulgaricus are included. The added organic
skimmed milk powder is not a quality defect.

Notes on milk

• The casein ("

s1-Casein") in cow's milk protein is the decisive binding substance for yogurt. Casein

micelles (tiny lumps) can form during fermentation. The perfect yogurt is produced together with water
and whey.

• With goat's milk, the yogurt is always a little more liquid.

Notes on vegan milk alternatives

• Soy “yogurt” (mostly made from S. thermophilus and some L. bulgaricus) is always more liquid than

animal yoghurt. Often a little sugar is added to act as a substitute for the milk sugar that is not available.

• Coconut, rice, oat and spelt drinks basically have the same problem, but in an even more distinct way,

so a suitable stabilizer (i.e. a substitute for animal casein) must be added:
o Agar-agar, carob gum and tapioca are not suitable, as they only swell and set correctly at high

temperatures (boil beforehand, then allow to cool).

o Guar gum and xanthan, on the other hand, can be added (mix the powder into the veggie drink,

dosage according to the manufacturer's instructions and your own taste).

Notes on yogurt cultures

There are 3 typical yogurt cultures that are commonly used to make yogurt:

• Streptococcus thermophilus:

This culture makes for creamy, mildly sour yoghurt.

The ideal temperature is around 39 ° C.

• Lactobacillus bulgaricus:

This culture produces a sour yoghurt.

The ideal temperature is around 42 ° C.

• Lactobacillus acidophilus: