Yogurt – self-made – WHY?

The positive effect of yogurt is undisputed, as the lactic acid bacteria it contains have a positive effect on the intestinal flora and the immune system.

Further bacteria have been added to probiotic yoghurt and the higher the number of living microorganisms, the more bacteria reach the gut, where they have a positive effect on the microbiome, that means the entirety of all microorganisms.

The intestinal flora of each person has its own individual composition, depending on the diet and the immunological processes of the individual. The approximately 100 trillion intestinal bacteria are important for the defense against pathogenic germs and for digestion.

Since industrially manufactured yogurt contains not only lactic acid bacteria but as well as sugar, coloring and flavoring substances, it is particularly advisable to prepare fresh yogurt yourself.

You either need an electric yoghurt machine or one that works with boiling water instead of electricity.

One liter of fresh milk (the higher the fat content, the creamier the yoghurt!) has to be mixed with either a sachet of yoghurt ferment or 150 ml of ready-made natural yoghurt.

The yogurt machine does the rest! Pushing a button, it keeps the required temperature for maturation and after about 11 hours you can put fresh yogurt into the refrigerator.

If you want your yogurt more solidly you can stir in 1-2 tablespoons of skimmed milk powder, for more creaminess a spoonful of inulin.

A vegan variant is obtained if you add the yoghurt culture powder to a liter of soy drink.