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Manual for life yoghurt preparation
- Short Info
Life yoghurt is a probiotic (1) food, based on anaerobic fermentation of lactose as major fermentable sugar in milk and coagulation of it's protein component. The "final" products are whey and yogurt which have both probiotic properties containing therefore various organisms of genera Lactobacillus and Bifidobacterium and strains like Streptococcus salivarius etc. This culture was started from dried kefir powder in Belize and hybridized with life kefir culture and therefore various probiotic yeast strains are also present. The culture is very much "a life" therefore non pasteurized milk can be used. The positive effect on digestion, movement of stole, anti-inflammatory effects and some of the anti-carcinogenic effects has been already scientifically proven (1).
- culture volume Vc = 1 l
- Time necessary for preparation
- 10 min of active time for preparation of new batch (24-36 hours of passive time to mature)
- 10 min for harvesting of the culture (2-12 hours of passive time to get strained)
active culture
- yoghurt (5% (v/v)) = 50 ml
ingredients
- milk (95% (v/v)) = 950 ml (unpasteurized whole milk, or pasterurized)
equipment
- 1.5 l culture container (glass, wide mouth, seal-able)
- 2-3 l pot
- strainer (should be able to hold 0.5 - 1 l of liquid)
- cheese cloth or muslin
- 1x half litre seal-able glass container for storing the yoghurt (wide mouth)
- 1x litre seal-able glass container for storing the whey (narrow mouth)
- [http://en.wikipedia.org/wiki/Funnel funnel
- warm place to cultivate or incubator (25-35°C)
working manual
- prepare/clean the 1.5 l culture container
- add the 50 ml of yoghurt culture
- add 950 ml of milk and mix a bit
- seal the container by lid and let to ferment anaerobically at 20-35°C for 1-2 days (out of direct sun)
- check after 6-12 hours for separation of liquid phase and coagulate, release the pressure by opening once in 12 or 24 hours
- once the phases are starting to separate taste
- once to your liking (12-36 hours) take out 50 ml of active milk culture for the next batch (adding 950 ml of milk etc.)
- harvest residual 950 ml of cultured milk separated in to yoghurt coagulate and liquid whey
- prepare/clean the pot and fix the strainer on the top
- lay out the cheese cloth
- transfer 950 ml of the culture to the strainer and let to strain covering the top by cheese cloth against flies
- stop straining once the texture of the yoghurt (1-6 h) or yoghurt cheese (12-24 h) is to your liking
- transfer the yoghurt to the half litre container and keep at cold before consumed or used
- transfer the whey to the 1 l container and keep at cold before consumed or used for other purposes (preparation of honey cooler - probiotic drink for example)
- both whey and yoghurt may be used for the new culture preparation and they can be stored at cold easily for 1 month or so
Literature&Contacts
1. de Vrese M. and Schrezenmeir J. (2008) Probiotics, Prebiotics, and Synbiotics. Advances in Biochemical Engineering/Biotechnology 111, 1-66. article download
