Blog

February 16, 2020

The freeze-drying process was developed as a commercial technique that enabled heat sensitive products to be made stable and viable without refrigeration. 

Freeze drying is an industrial process which began as early as 1890 with a limited success and reached turning point during World War II when med...

November 1, 2019

Watch the video on YouTube

https://youtu.be/vAhO7JXJ864

Milk kefir is a fermented dairy drink made by the fermentation of dairy milk, which is triggered by lactobacteria and yeast which, then, creates a similar texture to drinkable yogurt.

The main difference between kefir and yogurt is in their microb...

January 17, 2019

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@yogurtat...

January 3, 2019

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 durin...

December 27, 2018

This is very simple. Take the cheapest whole (full-fat)dairy milk, with short shelf life, stored in a shop’s refrigerator.

If you have your own cow in the backyard, you will not have this dilemma and can start making yogurt and milk kefir straight way.

Always check the content of the milk and make sur...

December 20, 2018

Yogurt and kefir are made through the fermentation of whole dairy milk, triggered by lacto bacteria and combination of lactobacteria and yeast in the case of Kefir.

When using freeze-dried starter, the bacteria is introduced into a state of “hibernation” for long-term preservation, you will need to a...

December 13, 2018

Yogurt and kefir are dairy food/drinks made through the bacterial fermentation of milk, which is triggered by lacto bacteria (lacto from Latin=dairy milk). The whole milk coming from cows, sheep, goats, and especially buffalo, is the only medium that can deliver thick and nicely flavoured yogurt. Th...

Please reload

Featured Posts

Heirloom or not? How to find the best yogurt starter.

July 29, 2019

1/9
Please reload

Recent Posts