Yoghurt Culturing

If the feeling of being hung over is a familiar one of late then you may want to take a moment to consider your gut health. That one tequila shot you forgot about last Friday is like an atomic bomb to your digestive system.

Probiotics play an integral role in your digestive health. One of the best sources of this is homemade yoghurt. Store bought yoghurt, though convenient, contains less than half the amount of ‘live’ beneficial cultures than of homemade yoghurt.

To maintain good gut health we need a daily intake of approx one billion colony forming units (cfu) known as probiotics per day. If you were to eat a small bowl (500ml) of 24 hour fermented homemade yogurt, you would receive 1.5 trillion beneficial bacteria (cfu). For yoghurt companies to make a claim on their label about the presence of probiotics, Food Standards Australia and New Zealand (FSANZ) requires that the product contain at least one million cfu per gram.

No matter how it ends up, all yoghurt starts off by adding two types of bacteria, Lactobacillus bulgaricus and Streptococcus thermophiles (collectively known as acidophilus) to milk. This is then warmed over a period of time, during which the bacteria converts any milk sugar (lactose) to lactic acid, curdling the milk and giving it its distinctive texture and flavour. Manufacturers often heat-treat yogurt after this process to give their products a longer shelf life. This kills off the majority of the live cultures.

A delicious way to off set some of the silly seasons damage. Making your own yoghurt is fun and easy. Investing in an Easiyo yoghurt maker is also highly recommended, it speeds up the fermentation process.

How to make your own yoghurt:
Easiyo yoghurt maker or 1 litre jar with lid
1 litre of whole milk
Kefir (probiotic culture starter)
1 teaspoon Agave (optional)

Mix Kefir, milk and agave in jar. Let sit on the bench for 48-72 hours at room temperature or if you have an Easiyo yoghurt maker place jar into Easiyo capsule and let sit for 24 hours. Refrigerate once opened.

Kefir is available at most healthfood stores or here. Easiyo yoghurt makers and kits are available at supermarkets in New Zealand and Australia or online here


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About the author
New Zealand based Nature Bee was born in 1997 when Jeff and Ben Cook joined forces. The father / son team discovered a special process developed by Canterbury University, still considered to be ground breaking today, that unlocks the nutrients of bee pollen, making it far more digestible than normal bee pollen. This proprietary process was later to be named the ‘potentiation process' and is continually used only by Nature Bee on their New Zealand bee pollen. Nature Bee is now available in almost every country in the world.

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