Help Line

valerie@greenlivingaustralia.com.au

• Why should I heat the milk to 90° C. ?
• Can I use Soy Milk ?
• Do I still heat the Soy Milk to 90° C ?
• How much culture do I use ?
• Why do we send two Sterile Jars ?
• Can I make Yoghurt with just your culture, or do I have to use the ABC1 Probiotic too ?
• Can I clone more yoghurt from the yoghurt I make with your Yoghurt Culture ?
• My cultures have arrived, but the cooler blocks have melted, and everything feels warm, is this OK ?

 

If you have a question, or require help with your yoghurt making, please call (07) 3388 6036 or email Valerie or David with as much information about your question or problem as possible at valerie@greenlivingaustralia.com.au or sales@greenlivingaustralia.com.au

Why should I heat the milk to 90° C. ?
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Heating the milk to 90° C for a short time breaks down a protein in milk, enabling the culture to do its work better, making a thicker heartier yoghurt.

If using UHT milk, there is no need to do this as it has already been done as part of the "Ultra Heat Treatment", that UHT stands for.

Can I use Soy Milk ?
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Yes, but soy milk is low in both protein and sugars, so these need to be added. We have successfully made 1 litre batches of "Soy Yoghurt" by adding 30 grams of Soy Protein and 30 grams of Glucodin .... which are both available on the supermarket shelf.

Our next batch of soy yoghurt will be made with more protein, just to see how this goes .... you too can change the recipe to your personal tastes, just remember to write down what you do, so you can repeat your successes, and avoid any disasters.

Do I still heat the Soy Milk to 90° C ?
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No. Simply mix the soy protein and Glucodin into the soy milk, and bring the temperature up to 40° C, and add the culture. Then keep your inoculated soy milk warmed to around 40° for about 12 hours, and when it has turned into a nice thick yoghurt refrigerate.

How much culture do I use ?
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Since the sachet holds enough culture for 100 litres of Yoghurt, you only need a very small amount.

We recommend opening the sachet when you are about to make your first yoghurt. Bring the sachet to room temperature first, this should only take a few minutes, and reduces the effect of condensation causing some of the culture to stick to the inside of the sachet. Cut all the way across the top of the sachet, then concertina it and pour the culture into the sterile jar supplied. Estimate 1/10^th of the contents, and place into the second jar, this becomes your "working supply", label both jars and store in the feezer.

Why do we send two Sterile Jars ?
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When a cold item is taken from a freezer, moisture condenses onto it, out of the air. This is true of the opened sterile jar with culture inside.

With Yoghurt Culture and the Probiotic Culture being so concentrated, the storage jar will be opened many times (if kept only in one jar), before being used up .... It is impossible to keep the culture 100% dry.

We recommend keeping most of the culture in one jar, rarely opened, and have another jar with a small amount of culture in, as your working supply.

This also has a side benefit of reducing the chance of the contamination of the culture. If the working stock does get contaminated, at least the main supply is still OK.

Can I make Yoghurt with just your culture, or do I have to use the ABC1 Probiotic too ?
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Yes you can use just the Yoghurt Culture to make yoghurt ..... the ABC1 Probiotic is to be used in addition to the culture for those people wishing for an end product that is Probiotic

Can I clone more yoghurt from the yoghurt I make with your Yoghurt Culture ?
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Yes you can clone your next few batches of the yoghurt you make from the yoghurt you make with our culture .... although our culture is only about 20 cents per batch including cost of the culture, and the postage, so is very economical.

My cultures have arrived, but the cooler blocks have melted, and everything feels warm, is this OK ?
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Yes !! Just store the items "as advised" as soon as possible.

To be honest, most cheese making ingredients and yoghurt cultures are shipped to us from overseas, without any cooling, and we just store the items correctly, once they get to us.

What we wish to avoid is anyone getting their yoghurt or cheese cultures, and storing them in the pantry for many months, without even knowing that they needed to be put in the fridge or freezer.

Perhaps we are "overcompensating" with cooler blocks, and labels all over the place, but we do know someone who kept an unopened cheese kit in a hot pantry for two years.