Dosage 1 to 2 Drop mini spoons (1 Drop = 1/64th teaspoon) to 1 litre of milk. But this dosage level is not critical and can be increased or decreased without problems being caused. Add more culture for faster incubation or if the mix has added solids, additional culture may also be required (eg with added cream, sugar, powder etc. the cultures may have a slower acid production rate).


To make yoghurt

For best results for yoghurts (whether for smoothies, drinking yoghurts, stirred, natural set (pot set), use a milk with a high level of natural fat and protein. Homogenised or non-homogenised milks are both suitable. Add skim or whole milk powder to the milk as required or nil powder if that is required:

For Greek Style yoghurt, add up to 4% – 6% milk powder to the milk For a traditional yoghurt, add up to 2% milk powder to the milk For a drinking style yoghurt, just use straight good quality milk, with nil additives. Add cream and sugar at your personal preference, they are for flavour and do not affect the texture. Heat the yoghurt mix too greater than 92°C for approximately several minutes (stirring constantly to avoid burning) and then cool to incubation temperature between 37°C – 43°C, add the starter culture and incubate overnight until the desired acidity is reached before cooling. Incubation at 37°C will provide a slower incubation but slightly thicker yoghurt while incubation at 43°C will provide faster incubation with slightly less thickness. Note when adding starter culture to fortified milks, dissolve the culture in 20ml of milk prior to adding it to the yoghurt mix.

Yoghurt Culture