Probiotic Yoghurt Kit Instructions
Probio
tic
ROBIOTIC
S
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KIT
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GREEK
YOGHU
RT
BEGIN N E R S
Approx. time:
10 minutes preparation.
Ready in 12 hours.
Makes:
Probiotic Greek Yoghurt, Probiotic Soy Yoghurt,
Probiotic Labna (Yoghurt Cheese).
Probiotic Yoghurt Kit Instructions
Perfect for
Beginners!
Delicious probiotic yoghurt, made in your
own kitchen!
Our live acidophilus and bifidobacterium
cultures don’t just make for tasty yoghurt,
they’re great for you too! Each gram of Mad
Millie Greek yoghurt contains over 1 million
probiotic bacteria cells*. Probiotics are
scientifically shown to improve digestive
health, nutrient absorption and immunity.
It really is super food!
This yoghurt is naturally free from added
sugar so you can top it with natural
toppings you love, like natural honey and
walnut, and real cinnamon and apple. Or,
for a delicious savoury spread, strain the
yoghurt until it’s thick and season with
herbs, salt and pepper.
Designed to be used in any kitchen. Just
add your choice of milk, no yoghurt making
experience needed!
www.madmillie.com
Watch our YouTube video if possible before starting.
They say a picture is worth a thousand words!
*Per gram of yoghurt, undrained, made with 3.5% fat cow’s milk, as per the Mad Millie Probiotic Greek
3 Yoghurt recipe, for up to 14 days, when stored at 4°C (39°F).
Probiotic Yoghurt Kit Instructions
Studies have shown...
yoghurt which contains active and live
probiotic cultures benefits health by:
DIGESTIVE HEALTH AND IMMUNITY
Healthy levels of good bacteria promote
digestive health and boost the immune
system by creating an environment where
bad bacteria are unable to grow.
BETTER ABSORPTION OF NUTRIENTS
The strains of good bacteria found in
freshly made yoghurt can also help
the body digest and absorb important
nutrients found in your food. This makes
yoghurt consumption more beneficial than
drinking milk. Once probiotic bacteria is
eaten, the bacteria helps with predigestion
and causes nutrients in the food to be in
a better state for digestion and absorption
into the body.
LACTOSE INTOLERANCES
Active live yoghurt cultures reduce the
amount of lactose found in milk, and
make the yoghurt’s level of lactose a lot
lower. Active yoghurt cultures also include
the enzyme lactase (the enzyme that
lactose intolerant people lack) which is
needed to digest milk products and absorb
lactose. This makes yoghurt a delicious
dairy alternative for anyone who is
lactose intolerant.
weight loss
Having a lot of readily absorbed calcium
as well as being protein rich, yoghurt can
make you feel fuller for longer periods of
time. Yoghurt is also a great low calorie
alternative to cream cheese, mayonnaise,
or sour cream which when substituted, can
help you look after your weight without
giving up the joys of eating.
YOUR KIT CONTAINS
•
•
•
•
Probiotic yoghurt culture
Cheese cloth
Thermometer
Sterile culture pottle
Yoghurt in 4 easy steps
1
Pour milk into a pot and
heat to the instructed
temperature before
adding culture.
2
3
Leave overnight in a
warm place to thicken.
Strain to desired
thickness.
4
Enjoy natural or with your
favourite fresh topping and
reap the taste and health
benefits!
4
Probiotic Yoghurt Kit Instructions
Specialised Equipment
and Ingredients
Probiotic Yoghurt Culture
Our yoghurt culture contains live
thermophiles bacteria and probiotic
microorganisms (bifidobacterium and
Lactobacillus acidophilus). Once added
into milk the cultures will divide and
multiply very quickly, so that every
gram of yoghurt has over 1 million probiotic
bacteria cells (when made as per booklet
directions), that live up to 14 days when
kept at 4°C (40°F).
This culture is shelf stable at room
temperature, however, to prolong its life
and milk acidification ability, please store
the sachet in the provided storage container
and place in the freezer. The cooler you are
able to store them, the longer the cultures
will remain active.
Culture Storage Container
The culture storage container is used to
store your sachet of culture in once it is
opened to help keep it free from air and
moisture while in the freezer.
Cheese cloth
The cheese cloth is a special cloth which
is used to help separate the curds from
the whey. It is often used to line colanders
to strain yoghurt for a thicker style, or for
making yoghurt cheese.
Hygiene tip
Cheese
cloth
Cheese cloth can be reused. Soak your
used cheese cloth in warm water to
rinse out any left over milk residue,
then sterilise by boiling for 5 minutes.
3
Keeping your milk at
the correct temperature
The simplest and easiest way to keep your
milk warm overnight is to use the
Mad Millie Cheesemaker.
An alternative is to keep the yoghurt in
a container in a warm part of the house
(approx. 40°C (105°F)), or you could make
the yoghurt in a thermos flask, keep it in
an insulated case, or place in the hot water
cupboard overnight.
THERMOMETER
The thermometer will ensure accurate
monitoring of the milk temperature to
certify optimal conditions for the cultures
to mature and thicken the milk. The
thermometer included has a clip so that
you can easily attach it to your pot.
When measuring the temperature please
ensure that the two indentation points
found on the lower half of the thermometer
probe are fully submerged in the liquid. If
these points are not covered in the liquid,
you will not be able to obtain an accurate
temperature reading.
Probiotic Yoghurt Kit Instructions
Let’s get making some yoghurt!
Greek
Yoghurt
Makes approx: 750 g (26.5 oz)
INGREDIENTS
. 1 L (1 qt) of UHT milk or fresh full
fat homogenised milk
. A few grains (1/2 drop tsp) of
yoghurt culture
METHOD:
. If using fresh full fat homogenised milk,
first heat the milk to boiling point in a pot
on the stove. Once at boiling point, leave
the milk to cool to 40°C (105°F).
. If using UHT milk, heat the milk to 40°C (105°F) either in a pot on the stove or in your cheese vat in the microwave.
. Once the milk is at 40°C (105°F), sprinkle
in your yoghurt culture.
. Maintain the milk at 40°C (105°F) for 12 - 24 hours (refer to p.3) until the
milk sets.
. Once the milk has set, place it in the refrigerator and leave overnight.
. For a thicker yoghurt, drain the
yoghurt through a sterilised cheese
cloth until the yoghurt has reached your desired thickness.
Want it faster?
Want to start enjoying your own fresh
Greek yoghurt sooner? Use UHT milk
and skip the first step!
Find these recipes
on YouTube.com
Soy
Yoghurt
Makes approx: 600 g (21 oz)
INGREDIENTS
. 1 L (1 qt) of soy milk
. A few grains (1/2 drop tsp) of
yoghurt culture
METHOD:
. Heat soy milk to 40°C (105°F) either in
a pot on the stove or in your cheese vat
in the microwave.
. Sprinkle in your yoghurt culture.
. Maintain the milk at 40°C (105°F) for
10 - 12 hours (refer to p.3) until the
milk sets.
. Once milk has set, place it in the refrigerator and leave overnight.
. For a thicker yoghurt, drain the
yoghurt through your cheese cloth
until the yoghurt has reached your desired thickness.
Want it thicker?
Add 1 Tbsp of whole milk powder to your
heated milk during the first step to get
an even thicker yoghurt.
4
Probiotic Yoghurt Kit Instructions
Yoghurt Flavour Suggestions
One of the great things about making your own yoghurt is just how versatile it is! From
savoury to sweet and from breakfast to dessert, yoghurt can be enjoyed by everyone.
Here are a few of our favourite yoghurt combinations:
Savoury
. Mint and lime juice
(great with Turkish food)
. Paprika
. Diced cucumber and pepper
(great with curries)
. Mixed herbs
Sweet
. Honey and walnut
. Hazelnut and vanilla essence
. Cinnamon and stewed apple
. Homemade berry compote
. Homemade preserves
Labna (Yoghurt Cheese)
Makes approx: 400 g (14 oz)
Labna originates from the Middle East where it is loved for its smooth tangy flavour. Presented
in a beautiful jar, marinated in olive oil, Labna is always delicious and bound to impress!
INGREDIENTS
. 1 L (1 qt) Mad Millie Greek
yoghurt, undrained
. 4 tsp of salt
. Herbs and spices to taste (thyme,
chilli and mint work well)
. Olive oil
METHOD:
. Make Greek yoghurt as per recipe (up
until draining).
. Mix the salt and herbs through the
yoghurt.
5
. Strain the yoghurt mixture through the
cheese cloth. Or use a Mad Millie curd
and jelly bag. If using the cheese cloth,
tie the corners to form a bag, and hang
over a bowl or sink. Leave to strain for
2 days.
. Once the yoghurt has been strained of all
the whey, roll the thick yoghurt cheese
into small balls (about the size of a ping
pong ball).
. Place the balls into a jar and cover with
olive oil. At this stage you may also like
to add some herbs to your olive oil for an
extra flavour infusement.
. It will last 2-3 days in the fridge.
Probiotic Yoghurt Kit Instructions
Feta & Yoghurt Dip
Makes approx: 600 g (21 oz)
Ingredients
. 300 g (10.5 oz) of Mad Millie feta
. Juice of 1 lemon
. 1 small bunch of mint
. 1 Tbsp of whole grain mustard
. 1 cup of fresh Mad Millie Greek yoghurt
METHOD:
. Place all of the ingredients into a
food processor & blend until smooth.
. Serve with toasted flat bread or
vege sticks.
Halloumi & Beetroot Salad
with Mint & Lime Dressing
Ingredients
METHOD:
Dressing: (Makes: 3/4 cup)
. 1/4 cup of Mad Millie yoghurt
. 1/4 cup of olive oil
. Grated rind of 1 lemon
. 2 Tbsp lemon or lime juice
. 1/4 cup of freshly chopped mint
. Sea salt and ground black pepper to taste
Mint & Lime Dressing:
. Combine all dressing ingredients.
. Stir well.
Salad:
. 500 g (17.5 oz) of medium beetroot
. 2 gold kumara (sweet potato)
. 1 tsp oil
. 1 punnet of cherry tomatoes halved
. 180 g (6 oz) of Mad Millie halloumi
. Mint leaves for garnish
Salad:
. Cut beetroot and kumara into cubes.
. Drizzle olive oil over beetroot, kumara
and onions and roast at 200˚C (392˚F)
for 30 minutes.
. Allow to cool.
. Combine in a bowl with cherry tomatoes and 1/2 of the mint and lime dressing.
. Pan fry halloumi before adding to the salad and drizzle remaining dressing
to finish.
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Probiotic Yoghurt Kit Instructions
Re order: 73863
Version: 1
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Mad Millie kits and equipment are designed to make it fast and
simple for you to create beautiful, artisan food in your own home.
For more kits and consumables, along with some helpful
tips and how-to videos, visit
www.madmillie.com