英語版 カスピ海ヨーグルトの作り方

How to make Caspian Sea Yogurt

Sterilizing of a container and spoon. Prepare a container with a lid and spoon.Sterilize them by hot water before making a yogurt.

Inoculation of freeze-dried culture of yogurt. Add 250 ml of fresh milk and freeze-dried culture of Caspian Sea yogurt(3g sachet) to the sterilized container.Stir the milk with the sterilized spoon for freeze-dried culture to dissolve.Add additional 250 ml of milk to them and stir them.

Fermentation of milk Get a lid on the container and leave to stand at room temperature (20-30℃,70-80 F degrees) for about 24-72 hours for the milk to solidify (this time changes depending on the season). Avoid direct sunlight.

Cooling of yogurt Cool it in refrigerator immediately after the milk has solidified.

How to make 2nd Yogurt using by 1st Yogurt

Inoculation of 1st yogurt to milk Scoop the 1st yogurt with a sterilized spoon at 10-20% ratio to fresh milk(eg: 500ml of milk needs about 50-100ml of yogurt as new seed culture), and stir them well. In case that the 1st yogurt quantity is more than 30% of amount of milk, yogurt would not solidify anymore.If you do not make a new yogurt immediately, you can keep necessary quantity of 1st yogurt in the sterilized container under refrigeration, though it has to be used within a week.

Fermentation of milk Get a lid on the container and incubate it at room temperature (20-30℃, 70-80F degrees) for about 6-12 hours until yogurt is solid. Avoid direct sunlight.

Cooling of yogurt Cool it in refrigerator immediately after the milk has solidified.

The important point to make delicious and safe. Please be adhered to.Sterilize container and spoon before use with hot water. Do not use dishcloth or paper to wipe off the water. No problem to remain the hot water a bit in the container/Please put a lid during fermentation. 2cm space from the top, it is enought for fermentation. Do not use tissue paper or dishcloth instead of lid, otherwise it would be contaminated by bacteria from outside.After fermentation, please cool it in the refrrigerator. In case it is kept for long at room temperature after solid, Yogurt culture tend to be weaken and spoiled./New starter for next batch yogurt has to be kept separately before you eat. Do not use the remaining yogurt in the bottom of container as seed culture after you have easten otherwise it might be contaminated by bacteria.

Remarks If the room temperature is higher, other bacteria grow and yogurt might be spoiled. In case you continue to use “yogurt” as a seed for next yogurt, we are not responsible for the quality of yogurt and physical condition

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