Caspian Sea Yoghurt

During the past few weeks, instead of buying yoghurt from the shops, I’ve been making my own yoghurt. Okay… for you kids with dirty minds. Gett’em outta the gutta.

I’m serious, with the help of some Lactococcus lactis subsp. cremoris and Acetobacter orientalis yoghurt culture, I’ve been trying different kinds of milk (low-fat, no fat, homo milk) and making my own yoghurt.

The really cool thing about this culture is that you don’t need to do the whole, 40C degree incubation for 10-12 hours. With this culture, I can simply let it incubate at room temperature overnight, or for a day, depending on how thick I want the yoghurt.

Sure, I’ll admit that this kind of yoghurt isn’t for everyone. As it lacks the solid texture feeling that many of us are used to from the shops. This yoghurt is much more runny and sorta reminds me of Dahi yoghurt which is quite popular in Indian cuisine.

Anyways, a great way to save a few pennies. And all it takes is milk. In the near future, I want to see if this yoghurt culture also works with Soya milk.

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