Ascott Yogurt Culture - Pack of 10 Sachets  Ref: DP02/10

Save with our Bulk buy offer Basic Recipe; 1) Heat 1 litre of fresh milk to approximately 90 C and hold this temperature for 10 minutes. This has the effect of pasteurising the milk. 2) Remove from heat and cool rapidly by standing the saucepan in cold, running water until a temperature of 40C is reached. 3) Sprinkle the freeze dried yogurt culture onto the milk whist whisking vigorously. It is important to ensure that the powder is thoroughly mixed into the milk. At this stage you may add 2 tablespoons of dried milk to make a thicker Yogurt. 4) Sterilise a suitable container with a dairy sterilizer to prevent the introduction of any undesirable airborne organisms which could interfere with the incubation of the culture. 5) Pour the mixture into the sterilised container and cover with cling film immediately. Put on a lid. 6) Incubate at between 40 to 45C for 6 to 8 hours. 7) The yogurt starter is ready when it tastes fresh yet sour. Store in a cool place, preferably a refrigerator. It’s ready to eat once it has cooled. 1 litre of culture will make 8 pots of yogurt. You may use 6 as yogurt and the remaining 2 pots in place of the culture next time. You should make your next batch of yogurt within 3 to 4 days.