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Cultures
For yogurts
This is done in one of the following ways:
•Using a natural yogurt from a shop, with as long a use-by date as
possible, since the yogurt will contain more active cultures, which will
give you a firmer yogurt.
•Using a freeze-dried culture. In this case, respect the activation time
indicated in the culture instructions. You can find these cultures in
supermarkets, pharmacies and some health food stores.
•Using a yogurt you have made yourself – this must be natural and
recently made. This is what we call reuse. After 5 reuses, yogurt becomes
depleted in active cultures and the result may be a less firm consistency.
It is therefore important to start with a commercial yogurt or a freeze-
dried culture.
NOTE: If you have heated the milk, wait for it to return to room
temperature before adding the culture.
NOTE: A very high heat could destroy the properties of the culture.
For other cheese products:
fresh cheese and small delicacies
•Culture: you must use a fresh white cheese for cheese making.
•Rennet: for cheese making you must add a few drops of rennet (which
you can find in pharmacies or in specialist organic stores).
Trick: you can substitute rennet with a tablespoon of lemon juice.
•Powdered milk: with powdered milk, you will get very fatty yogurts.
Follow the instructions indicated on the manufacturer's packaging.
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