Yoghurt (SYAB)


Small and Large sizes available from dropdown menu below



Dosage and pack size

  • Large size (10 UC in foil sachet) will inoculate 700 to 1,500 litres of milk depending on dosage required
  • Small size (1.4 UC in screw cap bottle which is 1/7th of large pack) will inoculate 100 to 150 litres of milk depending on dosage required
  • An approximate guide for usage is 1 to 2 Drop mini spoons (1 Drop = 1/64th teaspoon) to 1 litre of milk. But this dosage level in not critical and can be increased or decreased without problems being caused. Add more culture for faster incubation or if the mix has added solids (eg cream, sugar, powder). Ideally use a slower not a rapid incubation. Note when adding starter culture to fortified milks, dissolve the culture in 20ml of milk prior to adding it to the yoghurt mix.

Acidification: Medium to Fast

Texture: Thick with very smooth mouth feel

Flavour and Aroma: Mild aroma with medium yoghurt flavour

This culture has been specifically grown on a non-dairy & non-soy-based growth medium, to be 100% Dairy & Soy Free. It will grow well in mammal milk, coconut milk and soymilk bases.

To make yoghurt

For best results for yoghurts (whether for smoothies, drinking yoghurts, stirred, natural set (pot set), use a milk with a high level of natural fat and protein. Homogenised or non-homogenised milks are both suitable. Add skim or whole milk powder to the milk as required or nil powder if that is required:

  • For  Greek Style yoghurt, add up to 4% – 6% milk powder to the milk
  • For a traditional yoghurt, add up to 2% milk powder to the milk
  • For a drinking style yoghurt, just use straight good quality milk, with nil additives.

Add cream and sugar at your personal preference, they are for flavour and do not affect the texture. Heat the yoghurt mix too greater than 92°C for approximately several minutes (stirring constantly to avoid burning) and then cool to incubation temperature between 37°C – 43°C, add the starter culture and incubate overnight until the desired acidity is reached before cooling. Incubation at 37°C will provide a slower incubation but slightly thicker yoghurt while incubation at 43°C will provide faster incubation with slightly less thickness. Note when adding starter culture to fortified milks, dissolve the culture in 20ml of milk prior to adding it to the yoghurt mix.

I do not recommend adding ‘thickeners’ eg stabilisers, starches, gelatines… to homemade yoghurts, they can be hard to source, are expensive, it may not be the correct ingredient anyway, it complicates the process but simply it is not necessary.

The time that it takes to incubate yoghurt to the desired acid level will vary depending on:

  • How much culture is added;
  • How much solids are added (or nil solids added);
  • Temperature of incubation;
  • Final level of acidity required

A simple taste test is the best tool that you have as a home yoghurt maker to know when that desired acidity is reached. It needs to have formed a gel to be finished. If the gel is too acidic at this stage, very very gently stir in some honey or sugar to reduce the acid taste. If the yoghurt is not acid enough then continue incubation. When the yoghurt tastes right, finish the incubation by placing it in the fridge. If the acid level is not high enough, continue incubation.

Subculturing yoghurts 

The process of subculturing the previously made batch of yoghurt to culture a new batch of yoghurt is a common practice. There is a very high level of probiotic cultures in the frozen powdered yoghurt culture. However, the probiotic cultures are not overly competitive, they are very slow growers when the incubation starts. By adding a powdered culture, you are adding a lot more of probiotic cultures into your yoghurt milk. Once the yoghurt has incubated overnight, these probiotic cultures have not grown much in number but will still be in enough numbers to provide you the health benefits. However, to use a teaspoon of this same yoghurt to ‘seed’ a 2nd yoghurt again will not provide enough probiotics after a second batch of yoghurt is incubated.

Additional information

Weight 0.015 kg

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