YALACTA Bulgarian yogurts

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 INSTRUCTIONS 

Starter preparation:

Pour the ferment powder into half a cup of milk kept at room temperature. Mix until completely dissolved. Cover and let stand for 30 minutes. This starter allows you to seed 1 liter of milk and then carry out 20 to 25 successive repitching operations. Once the sachet is opened, use it immediately and in its entirety.

Yogurt preparation:

With an electric yogurt maker: check that the thermostat is working properly to ensure that the yogurt maker heats the milk to a temperature between 52 °C and 55 °C. Seed the rest of the liter of milk kept at room temperature with the starter prepared previously, mix well and then put in jars. Plug in the yogurt maker and follow the instructions described in the instructions for use.With a non-electric yogurt maker or without a yogurt maker: heat the rest of the liter of milk to a temperature between 52 °C and 55 °C, add the starter and mix, divide into jars and keep at a temperature of 50 °C for 1 hour, in the oven, near a heat source or on a cast iron radiator for example. Then let the temperature gradually return to room temperature for 8 hours. Put the yogurts in the refrigerator.Following productions = "repitching":

To make a new batch of yogurt without using a new ferment, use a yogurt from the previous batch, less than 7 days old, and seed a new liter of milk (method known as "repitching"). Choose the most beautiful yogurt from the first production. Carefully remove, using a small spoon, the surface film that may have been contaminated by bacteria or mold suspended in the ambient air. Seed a new liter of milk as in the first production using this yogurt. By proceeding in this way very regularly, up to 20 to 25 successive repitchings are possible.It is possible to use raw milk, pasteurized milk or sterilized UHT milk. The presentation, the brand or the origin are of little importance, the essential being the good quality of the milk.

For your information:

Milk of the same brand is not necessarily of the same quality depending on the region or the season; processing and packaging being done on different production sites.The use of farm milk is possible provided it is boiled beforehand.Obtaining a very firm yogurt requires heating it to 90 °C/100 °C for 10 to 15 minutes and then letting it cool. The addition of 2 to 3 large tablespoons of milk powder increases the protein content and consequently the thickness of the yogurts obtained.The use of plant "milks" such as almond milk, rice milk, oat milk, etc. is not possible because they do not contain lactose.