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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Restore & maintain balance in the gut.

Name: Culture cupboard probiotic yogurt recipe
Ingredients: Milk (up to 2 L/2.1 qt); Culture Cupboard probiotic yogurt starter culture

If you’ve been around here awhile, you know we Luv to share all things homemade yogurt, especially probiotic yogurt. Navigating the world of yogurt starters can be overwhelming, so we sample what’s on the market and introduce you to the best.

Culture Cupboard yogurt starters are made in New Zealand in small batches for maximum live culture counts. The probiotic blend contains balanced amounts of: Streptococcus Thermophilus, Lactobacillus acidophilus, Lactobacillus Delbrueckii Subsp. Bulgaricus and Bifidobacterium for a smooth and creamy yogurt with a classic tangy taste.

With a Luvele Yogurt Maker, making probiotic yogurt at home is a sustainable healthy decision and cost-effective. You control the type and quality of milk, remove plastic waste from your weekly shop and help to restore and maintain a healthy balance in the gut.

Each box of Culture Cupboard probiotic yogurt contains 10 packets, making up to 2 litres of homemade yogurt each. Every time you make a jar of yogurt, be sure to keep a quarter of a cup of it aside in the fridge to use as a starter on your next batch. The instructions suggest incubating for 8 hours however, for a therapeutic yogurt ferment for up to 24-hours. For the best creamy texture, strain out some of the whey following this method.

PREPARATION

Before you begin, sterilise the Luvele yogurt making glass jar and any utensils you use, in boiling hot water. Do this by boiling a kettle and carefully pouring the hot water in the jar and over the equipment. The danger of not sterilising is that other bacteria may overpower your culture and affect the quality of your ferment.

Culture cupboard probiotic yogurt recipe

Luvele

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Culture Cupboard yogurt starters are made in New Zealand in small batches for maximum live culture counts. The probiotic blend contains balanced strains for a smooth and creamy yogurt with a classic tangy taste.

Ingredients

Milk (up to 2 L/2.1 qt)
Culture Cupboard probiotic yogurt starter culture

Directions

MEASURE QUANTITY OF MILK.

Measure the appropriate quantity of milk to fill your Luvele yogurt maker and pour into a large, clean saucepan.

HEAT AND HOLD THE MILK AT 82°C (180°F)

Use a thermometer. Note, as you become more confident with heating milk to make yogurt you will be able to judge when the milk is nearing 82°C (180°F) because it will begin to swell and rise in the pot (just before it simmers). Hold the heat at this temperature for anywhere between 2 - 10 minutes. The longer the better. Holding the milk at this high temperature allows the milk proteins to denature which helps to thickens the yogurt. Tip: It can be a challenge to hold the milk at a high temperature for so long. Don’t get too caught up on the precise temperature. If the milk accidentally simmers briefly, don’t panic – reduce the heat and continue. Use a wok ring (or something similar) to create a distance between the flame and pot or use a double boiler pot filled with boiling water.

COVER THE MILK & LET COOL TO BELOW 42°C (107°F)

It is fine if the milk cools down well below 42°C or even goes cold, it just mustn't be too hot. Temperatures above 43°C will kill the starter culture. Tip: You can actively cool it by filling a sink, or bowl with cold water and setting the pot of heated milk in the cold water. As the milk cools a layer of skin will form on the milk. There is no harm leaving it in. It does not produce lumpy yoghurt. If you are using unhomogenised milk, the skin will include the cream, which is rich and delicious. You don't want to miss out on this.

ADD THE STARTER CULTURE

Add the entire sachet of Culture Cupboard probiotic yogurt starter culture to the milk and gently whisk it in. Alternatively, stir in a quarter of a cup of yogurt from a previous batch. Pour the milk into the glass yogurt making jar and put the lid on.

THE MILK IS NOW READY FOR FERMENTATION

Place the glass yogurt jar into your yogurt maker. Pour water slowly into the base of the yogurt maker. The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker. Place the cover lid on. Use the digital control panel to set the temperature to 38° C (100° F), and the time between 8- 24 hours.

WHEN THE TIMER GOES OFF, THE FERMENTATION IS COMPLETE

Condensation will have collected under the cover lid. Please take care removing it and allow the water to drip into the water bath, instead of your bench! Switch the yogurt maker off and remove the jar. Straight from the maker the yogurt will be runny and warm. Depending on the milk you used, there may be a layer of yellow cream on top of the yogurt. Be gentle with the warm yogurt and don’t stir it or else it won’t set in a perfect white mass. Place the jar in the fridge for at least 6 hours to chill and set.

Culture cupboard probiotic yogurt recipe

Barb Hodgens