How Can You Use Probiotics to Make Yoghurt: Steps and Considerations

Can you imagine a meal without yoghurt? Hardly! From fruit bowls to smoothies and dips to marinades, adding a spoonful of yoghurt makes your dishes richer, thicker, and tangier. But why wait in long queues or spend a fortune when you can use probiotics to make yoghurt at home? 

Yoghurt's popularity has soared in recent years, not just for its creamy texture and versatility but also for its abundance of beneficial bacteria that improve gut health and overall well-being. Though you might find different flavourful options in the supermarket, nothing quite matches the freshness of homemade yoghurt, right? So, let’s get started with crafting the perfect probiotic-rich yoghurt at home. 

But how can you use probiotics to make yoghurt? Let’s explore the beneficial bacterial strains required for the process!

Specific bacterial strains required for making yoghurt

Did you think making yoghurt is as easy as adding a probiotic supplement? Well, it’s not that simple. Though yoghurt contains several beneficial bacteria, you might end up making something else if you do not add the right strains. Like how baking powder adds a light and fluffy texture to the cake, the right probiotic strain transforms the milk into the creamy, tangy yoghurt you love. So, while using probiotics to make yoghurt, you must look for the following specific strains:

• Lactobacillus delbrueckii subsp. bulgaricus: This strain is responsible for breaking down milk proteins into amino acids, providing essential support for Streptococcus thermophilus. It also contributes acetaldehyde, which offers yoghurt its characteristic aroma.
• Streptococcus thermophilus: This strain supports Lactobacillus bulgaricus by providing nutrients like folic acid and formic acid, crucial for the lactobacilli's metabolism.

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So, how can you use probiotics to make yoghurt? It all depends on your choice of the starter culture. Let’s see why that matters.

Choosing the best starter culture for homemade yoghurt

Do you remember that time your mother whipped up a fresh batch of homemade yoghurt, using just a spoonful of leftover yoghurt as a starter? That simple act of using a previous batch to create a new one is a tradition that's been passed down through generations. But why stop there? Experimenting with different starter cultures can turn yoghurt-making into a fun and exciting adventure. So, choose from the following starter cultures and discover how you can use probiotics to make yoghurt:

• Commercial yoghurt with live cultures: Look for plain, unflavoured, and unsweetened yoghurt that states 'live cultures' or 'active cultures' on its label. These will have beneficial bacterial strains essential for the fermentation process.
• Probiotic powder: Using a probiotic powder that contains strains like Lactobacillus bulgaricus and Streptococcus thermophilus also works well as a starter culture for making yoghurt. Opt for premium, multi-strain probiotic powder and simply follow the dosage and storage instructions to create a perfect probiotic-rich yoghurt.

Are you still struggling to find the best starter culture? Choose well-known brands that have a proven track record of quality and reliability. They will provide you with starter cultures that are specifically formulated for yoghurt making and guaranteed to produce consistent results. 

The Good Bug is one such brand that has a collection of probiotics to transform your health. Explore our range and choose the right one with our expert guidance. So, you have your strains and starter culture. Now, let’s get started with making healthy homemade yoghurt!

Step-by-step guide on how you can use probiotics to make yoghurt

Do you feel immense joy and satisfaction when you cook? So, why bother buying yoghurt from grocery stores or supermarkets when you can easily make it at home? Whether you like plain yoghurt or enjoy flavoured ones, this recipe stands as a base to satiate all your creamy temptations. Grab the starter culture and milk and follow the below steps to make yoghurt using probiotics.

Step 1: Preparing the milk

Milk is an essential ingredient for making yoghurt. But not just any milk will do. For the best results, use whole milk that has been pasteurised and homogenised. Depending on whether you use low-fat or full-fat milk, you can see variations in yoghurt texture. Here are the steps to follow for preparing the milk:

• Start by heating the milk to approximately 180-185°F (82-85°C) to pasteurise it. This step is essential as it eliminates any wild bacteria or yeast that might spoil your yoghurt.
• Be careful not to bring the milk to a full boil, as this can scorch it and affect its taste. After pasteurisation, allow the milk to cool down to a comfortable range of 100-115°F (38-46°C). This is the optimal temperature for the yoghurt cultures to activate and thrive.

Step 2: Maintaining cleanliness

Yoghurt is a delicate food that can easily be contaminated by harmful bacteria. That's why it's essential to maintain a clean and sanitised environment throughout the yoghurt-making process. Here are a few tips for maintaining cleanliness:

• Wash your hands thoroughly with soap and water.
• Clean and sanitise all surfaces and equipment using boiling water or sanitising solution. 
• Use sterile, non-metal containers like glass or ceramic to avoid any reactions that might inhibit bacterial growth.
• Avoid touching the milk and yoghurt with your bare hands.

Step 3: Inoculation and incubation

Once your milk is heated and your equipment is clean, it's time to see the real magic unfolding when you use probiotics to make yoghurt. If inoculation is the process of adding your starter culture to the warm milk, incubation is the process of allowing the inoculated milk to sit undisturbed. Let’s look at the steps involved in this process below:

• As the milk cools down to 100-115°F, take a small portion of the cooled milk and mix it with the yoghurt starter culture. Stir this mixture into the rest of the milk to distribute the bacterial cultures evenly.
• Cover the container, and maintain an incubation temperature of 104-110°F (40-43°C) for six to ten hours. This steady heat is crucial for the growth of the yoghurt cultures.

Step 4: Finalising your yoghurt

Once your yoghurt has set, it's time to take it out and refrigerate it. By cooling, you stop the fermentation process and allow the yoghurt to thicken further, enhancing its texture. This can take several hours, and many prefer to let their yoghurt chill overnight. Here’s how you can prepare the final yoghurt:

• If you prefer a Greek-style yoghurt, consider straining the finished yoghurt through a fine mesh sieve or cheesecloth to remove excess whey, resulting in a thicker consistency.
• If you like flavoured yoghurt, puree your favourite fruits, such as mangoes, blueberries, strawberries, or raspberries, and mix it with the yoghurt mixture.

Voila! You’ve successfully made your first batch of homemade yoghurt. But remember to store it in a covered glass jar or plastic container in the refrigerator to maintain its quality and freshness. Also, save a small portion as a starter for your next batch. 

Is homemade yoghurt better than store-bought one? Let’s understand how homemade yoghurt benefits your health!

Health benefits of homemade yoghurt

Though you can use probiotics to make yoghurt at home, what’s the real reason for you to make the switch? Are you tired of having store-bought yoghurt that's packed with artificial sweeteners and preservatives? Or do you find homemade yoghurt to be lighter on the pocket than store-bought one? But the benefits of homemade yoghurt go beyond taste, convenience, and affordability. Let’s look at the following health benefits of homemade yoghurt:

• Support digestive health: Homemade yoghurt is rich in probiotics that help restore balance to your gut microbiome. A healthy gut means better digestive health, so you can expect to alleviate issues, such as bloating, gas, antibiotic-associated diarrhoea, etc. As store-bought yoghurt may not contain live or active cultures, you might miss out on the benefits of good bacteria. Also, the bacterial counts are higher in homemade versions, making them ideal for your gut.
• Control lactose intolerance: Are you unable to enjoy yoghurt because you’re lactose intolerant? Try including homemade yoghurt in your diet. During fermentation, lactose is transformed into lactic acid, making it easier for you to digest than store-bought yoghurt that contains additives and preservatives. This reduces the likelihood of digestive discomforts associated with lactose intolerance.
• Minimises the risk of chronic diseases: The nutrient-rich profile and probiotic content of homemade yoghurt make it suitable for addressing chronic issues like heart disease, osteoporosis, etc. As the storage temperature and pasteurisation process can affect the effectiveness of store-bought yoghurt, you might not get the most out of its probiotic properties.
• Aid weight management: By helping regulate appetite, thanks to its high protein content, homemade yoghurt aids in weight management. When you make yoghurt at home, you control every ingredient, ensuring you use high-quality, organic, grass-fed milk, and avoid any unwanted additives that are common in commercial products.

Above all, does store-bought yoghurt match the happiness of bonding and sharing your homemade creation with your loved ones? Never! There isn’t anything that homemade yoghurt cannot do for your health—from head to toe. So, start making your yoghurt to nurture your body and communal bonding! 

But is yoghurt enough for your gut? Listen to the video below where our expert recommends adding other probiotic-rich foods and supplements to your diet to ensure variety and optimum dose.

Making yoghurt at home is fun and exciting, but what if it does not reach your expectations? Let’s find out the common challenges you might face while preparing yoghurt and address them effectively.

Addressing common challenges of making yoghurt at home

So, you've decided to make your yoghurt, but like many others, you've probably encountered a few challenges along the way. Maybe your yoghurt turned out too thin, too thick, or even curdled. Don't worry, you're not alone! Here, we'll address some of the most common problems you might face when making homemade yoghurt and offer tips on how to overcome them:

• Inconsistent textures: Achieving the perfect creamy texture in yoghurt is a common goal among enthusiasts. However, issues like thin, curdled, or lumpy yoghurt can arise, often due to overculturing or fermenting at incorrect temperatures. Maintaining the right temperature is crucial.

For thermophilic cultures, aim for 105°F to 112°F; for mesophilic cultures, keep it between 70°F to 77°F. Adjusting the culture time or temperature can help restore consistency.

• Using honey as a sweetener: When it comes to sweeteners, raw honey might seem like a healthy choice. However, its antibiotic properties can interfere with fermentation, disrupting the growth of probiotic cultures. It's better to use plain sugar or other non-antibacterial sweeteners to ensure your yoghurt cultures thrive properly.
• Sterile conditions: Sterility can't be overstated in yoghurt making. Contamination from unwanted microorganisms can lead to off-flavours or undesirable textures. Make sure all your equipment and containers are impeccably clean and sterilised, and keep your yoghurt-making area away from potential contaminants like garbage bins.

You might fail to spot these simple mistakes but addressing them is as important as choosing the right probiotic strains. And soon, you’ll be well on your way to achieving a creamier, thicker yoghurt texture. Read on to discover more tricks to make yoghurt-making a smooth, easy process.

Tips for successful yoghurt making

Are you ready to level up your yoghurt-making game? Whether you're a seasoned pro or just starting out, you would want to create consistently delicious and creamy yoghurt every time, right? Follow the tips below to ensure your yoghurt-making experience at home is a success:

• Reuse homemade yoghurt as a starter: A practical approach is to reuse a portion of your homemade yoghurt as a starter for future batches. This method saves money and adheres to a sustainable practice. However, over time, the bacterial strains may weaken or mutate, affecting the yoghurt's quality. So, it’s best to occasionally refresh the culture by introducing a fresh commercial yoghurt starter, ideally every few batches.
• Introduce new probiotic strains: Another way to enhance your yoghurt is by occasionally introducing new probiotic strains. This can be achieved by using different store-bought yoghurts that contain various live cultures, enabling you to maintain a diverse probiotic profile.
• Choose full-fat milk for thicker consistency: If you want your homemade yoghurt to have that thick, creamy texture, choosing full-fat milk is ideal. The natural fats in full-fat milk act as a stabiliser, helping the yoghurt to thicken and maintain its creamy consistency. Skim milk, on the other hand, may produce a thinner and more watery yoghurt.
• Incorporate prebiotic fibers: Incorporating prebiotic fibers such as inulin or unmodified potato starch can further enrich the texture and bacterial count of your yoghurt. These fibers serve as food for the bacteria, promoting their growth and making the yoghurt thicker and more nutrient-dense.
• Experiment with different milks: Using different types of milk, like goat's or sheep's milk, can yield interesting results while allowing for flexibility without needing various starters. Experimenting with different methods can gradually improve your yoghurt-making skills, turning this process into an enjoyable and rewarding endeavour.

By understanding the science behind yoghurt production and following a few simple steps, you can create a healthy and flavourful treat right in your kitchen. As you can use probiotics to make yoghurt that's not only tasty but also packed with beneficial bacteria, why not give it a try? Be mindful of the starter culture you use and fermentation temperature; nothing else can stop you from becoming a pro in yoghurt making. 

If you want more resources and products to support your gut, The Good Bug is the ideal place to be. Visit our website and discover a wide range of high-quality probiotics and prebiotics that can promote your well-being. Be a part of our journey where science meets the art of fermentation!

References

https://www.luvele.com/blogs/recipe-blog/everything-you-need-to-know-about-yogurt-starter-culture

https://www.nutriadvanced.co.uk/news/why-you-can-t-make-yoghurt-out-of-our-probiotics/

https://wholefully.com/yogurt-making/

https://www.citymarshall.co.uk/easy-home-made-yoghurt-cardiff.html

https://www.positivelyprobiotic.com/thermophilic-yogurt-activation

https://microbialmenagerie.com/a-microbiologists-guide-to-yogurt-instant-pot-yogurt-recipe/

https://www.masterclass.com/articles/how-to-make-your-own-homemade-yogurt-in-7-easy-steps