FAQ

Instructions on Yogotherm cultures are for guidance only and work in most cases. However, depending on the type of milk and even its lot number, the required fermentation time may vary. It is therefore important to experiment!

Here are more specific instructions depending on the type of milk:

Milk of animal origin

– Cow’s milk: Can be used for all Yogotherm cultures according to the instructions on the pouch. The fermentation time may vary depending on the lot purchased.

– Ewe’s milk: Can be used for all Yogotherm cultures. The fermentation time may take longer than the one for cow’s milk because this type of milk contains a lot of fats and proteins.

– Goat milk: Can be used for all Yogotherm cultures. Specifically for yogurt, its texture will be much more liquid than the one obtained with cow’s milk. To thicken it, it’s possible to boil the milk to evaporate a quarter of the volume before following the instructions on the pouch.

ADDITIONAL NOTES: The best milk to use with the Yogotherm cultures is pasteurized milk. Microfiltered or ultrafiltered milks are less successful because they don’t have the same composition. It’s also preferable to use whole milk (3.25% fat) rather than skim milk for the yogurt and fresh cheese in order to have a thicker texture. However, skim milks can be used for the kefir making without issues.

Plant-based drink

– Soy and coconut milk: Can be used for Yogotherm Kefir and Yogurt cultures. The fermentation time will vary greatly depending on the plant-based source and the lot purchased.

– Almond, rice and oat milk: Can be used for Yogotherm Kefir cultures only. The fermentation time will vary greatly depending on the plant-based source and the lot purchased.

– Other drinks: Feel free to try!

ADDITIONAL NOTES: The lots of plant-based drinks are extremely variable even for the same product. Therefore, it’s very difficult to predict the fermentation time. The texture also varies a lot depending on the drink used. Only soy milk provides enough proteins to make yogurt, but some brands of coconut milk can also offer an interesting texture.

There are many different factors that may affect your yogurt. If it is not thick enough, it may be due to the type of milk you are using or to the incubation time.

If your yogurt does not have the desired texture, simply leave it in the yogurt maker longer until you obtain the thickness desired.

The cultures can be kept in the refrigerator for up to 3 years.

The Yogotherm Fresh Cheese & Sour Cream cultures contain L lactis, L cremoris, L diacetylactis, Leuco cremoris.

The cultures can be kept in the refrigerator for up to 3 years.

The Yogotherm Kefir contains L lactis, L. cremoris, L. diacetylactis, Leuro cremoris, L. rhamnosus, K. marxianus and probiotic cultures Bifido lactis, Lrhamnosus.

To add your favorite flavors to the Yogotherm Kefir, all you need to do is add maple syrup or honey. You can also add the kefir to your favorite smoothie mix of fresh fruits.
Adding these toppings/ingredients at serving time is best. For more inspiration, visit our recipe page here.

Yes, any type of clean linen will work (ex: pillow case).

– Add milk powder before heating your milk. Use ¾ cup of milk powder for every 2 liters of milk, and mix well.

– Use milk with more fat, like the 3.25% milk.

– Drain your yogurt with a cotton cheese.

 

The cultures can be kept in the refrigerator for up to 3 years.

The bacterial strains found in the Yogotherm Probiotic Yogurt Culture are S. Thermophilus, L. Bulgaricus and probiotic cultures Bifido lactis, L rhamnosus.

Yes, it is possible to make Greek yogurt with the Yogotherm homemade Yogurt. All that is needed is to drain the plain yogurt with a cheesecloth for 2 to 4 hours or until the desired texture is obtained.
Please note that the taste will become stronger with time.

Adding your favorite flavors to the Yogotherm homemade Yogurt is easy. You can use fruits, jams, honey, maple syrup, vanilla and many others. Adding these toppings/ingredients at serving time is best.
For more inspiration, visit our recipe page here.

Yes, you can keep the Yogotherm cultures frozen for up to three years to maintain the optimal bacterial concentration.
However, keeping them refrigerated is sufficient.

The bacterial count in the Yogotherm Yogurt and Kefir is superior to one billion live and active bacteria per each 125 g of culture. For the probiotic cultures, the count of each probiotic bacteria will provide the necessary 1 billion CFU per serving of 125g*.

* Health Canada’s standard indicates that a billion bacteria per serving of 125g is needed.

No, Yogotherm cultures do not contain any growth hormones.

No, Yogotherm cultures do not contain any antibiotics.

Yes, all of the Yogotherm cultures are Kosher certified.

Yes, all of the Yogotherm cultures are Halal certified.

Yes, all of the Yogotherm products are gluten free.

We highly recommend to keep the different Yogotherm cultures refrigerated to maintain a high bacterial concentration.

Yes. We have included these recipes on our website. Click here.

Soy milk can be used as long as one table spoon of sugar is added per each liter of milk before adding the Yogotherm cultures. However, almond and coconut milk will not produce satisfactory results.

The Yogotherm yogurt maker does not require electricity, it is dishwasher safe and eco-friendly. It offers you clean lines and colors. Also, its compact design allows it to fit in any kitchen.

Only the inner container is dishwasher safe.

Yes, the Yogotherm Yogurt Maker is BPA free.

The inner container of the yogurt maker is microwavable.

It is very simple to clean the yogurt maker. All you need to do is remove the inner container and either hand wash it or put it in the dishwasher.