Ingredients (Yield: 1kg raw milk → 1kg yogurt) Link to heading

  • 1kg raw milk
  • Yogurt culture (e.g., MY 800): 0.03 g per kg milk

Preparation Steps Link to heading

  1. Cooking

    • Heat milk to about 93 °C and hold for 10–30 minutes.
    • This kills germs and denatures the milk proteins → better consistency.

  2. Cooling

    • Let the milk cool down to about 45 °C.

  3. Adding the Culture

    • Add yogurt culture (MY 800) and stir in evenly.

  4. Fermentation

    • Place in an incubator at 42 °C for about 12 - 24 hours, until the mass sets.

  5. Filling and Refine

    • Pour the yogurt into jars or cups.
    • Produces mild, slightly sour, creamy natural yogurt.
    • Can be refined with fruit, honey, jam, or nuts as desired.

Shelf Life Link to heading

  • About 20 days in the refrigerator.