Making yogurt with Nordwise® sourdough
One packet of Nordwise® yogurt sourdough contains 100 million live lactic acid bacteria Lactobacillus plantarum MCC1, which are beneficial to the body.
Ingredients: Lactic acid bacteria Streptococcus thermophilus , Lactobacillus delbureckii subsp. bulgaricus , Lactobacillus plantarum MCC1.
Preparation of 1 liter of yogurt :
You will need:
- 1 liter of milk
- 1 package of Nordwise® sourdough for making yogurt
1. Heat 1 liter of milk at 90-95 °C for 5-10 minutes.
2. Cool the milk to 40-45 °C and add 1 packet (0.5 g) of yeast.
3. Mix the milk carefully with the sourdough and pour it into a container.
4. Acidify the milk at 40-45 °C for 6-8 hours. Do not stir the milk during fermentation!
If possible, use a yogurt maker or a food processor, a deep fryer or thermos is also suitable.
5. Evaluate the clot formed after 6 hours. When the curd is uniform and strong, put the yogurt in the refrigerator to cool, mixed or if desired, without stirring.
Store the yogurt in the refrigerator for 6-9 hours to achieve the typical yogurt texture and thicker consistency.
6. Add your favorite toppings to the yogurt.
Bon appetit!
Acidified yogurt can be eaten immediately or stored at refrigerator temperature.
Storing the sourdough: Store at +2...6 °C.