Olvos® probiotic yogurt recipe | Olvos® Probiotic Yogurt Starter Culture

Milk selection

Use refrigerated ultra-pasteurized milk (4 weeks shelf life) or UHT milk. Do not use fresh-pasteurized milk, as the probiotics cannot effectively ferment its proteins.

Preheat the yogurt maker and the jars

Place empty jars in the Olvos® yogurt maker. Preheat the yogurt maker and the jars to 41°C.

Heat the milk

Heat the milk to 80-85°C or until it gives off steam. Do not boil the milk. Heating the milk denatures its proteins, making them readily fermentable by probiotics. Do not stir the milk during heating! Keeping the milk undisturbed and the pot covered results in a rapid temperature rise and prevents burning and scorching.

Cool the milk

Allow the milk to cool, checking the temperature with the milk thermometer supplied with the yogurt maker.

Add Olvos® probiotic yogurt culture

When the milk reaches 41-43°C, add one sachet of Olvos® probiotic culture per liter of milk and mix thoroughly with a whisk.

Fill and seal the jars

Fill the pre-heated jars with the inoculated milk and seal them with lids. Do not let the milk cool below 41°C, as excessive cooling will deactivate the probiotics and the yogurt will not set properly.

Ferment

Transfer without delay the jars in the Olvos® yogurt maker and ferment at 41°C for 4 hours, until the milk sets into yogurt.

Gradual cooling

Switch off the yogurt maker and leave the jars inside for an additional 4h to cool gradually. Do not open the lid of the yogurt maker. Gradual cooling is important for bifidobacteria growth and the natural sweetening of the yogurt.

Refrigerate

Refrigerate and enjoy your probiotic yogurt.