- 2 min
Instant tips and instant troubleshooting. What to do when everything goes wrong?
If the yogurt does not set in your first attempt – please: Contact us at info@yogurtathome.com, on our Facebook or Twitter account or on our YogurtApp first and/or watch the videos from start to the end. If the videos don’t offer the info you need to make things right, then contact us at info@yogurtathome.com The main reasons for failure are: The used milk. Please remember that in order to make authentic yogurt and kefir at home the milk must be whole (full-fat) and free of p
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- 1 min
How to make thick homemade yogurt?
Yogurt and kefir are diary drinks/food made through milk fermentation triggered by the lacto bacterial cultures in the case of yogurt and lacto bacterial cultures and yeast in case of kefir. The lacto bacteria and yeast for kefir utilize lactose in the milk as food. The obtained side product is called lactic acid and is responsible for thickening the fat globules milk and giving yogurt its flavour. The first batch, called a “mother culture”, will almost always be creamier and
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- 2 min
How to use the yogurtmaker right when making yoghurt and kefir at home with a freeze-dried starter?
Please consider the fact that yogurt makers are made to re-culture yogurt or to make yogurt or kefir with already made yogurt/kefir as a starter which are activated by the manufacturer. ‘’Activation’’ is the process when you make yogurt/kefir with freeze-dried starter and milk. ‘’Re-cultivation’’ is the process when you make yogurt/kefir with already made yoghurt/kefir as a starter and milk. The yogurt markers will definitely produce the first batch, but in order to activate
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- 2 min
How to modulate the taste of yogurt and kefir?
The yogurt and milk kefir are diary drinks/food made through milk fermentation and triggered by the lactobacterial cultures only for yogurt, and lactobacterial cultures plus yeast for kefir. The lacto bacteria, and yeast for kefir, consumes the lactose in the milk and the side product generated during this process, called ''lactic acid'' is the one that thickens the fat globules in the milk and delivers flavour to the yogurt. When making yogurt with a freeze-dried starter you
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