Hanamai Caspian Sea Yogurt Starter

<how to make caspian yogurt>

01. Mix the powdered starter into the milk (silver packet).

Place one packet of powdered starter and 500-800ml of fresh, unopened milk in a sterilized container and stir well with a clean spoon.

TIP: Do not use soy milk.

02. Ferment the milk to make yogurt.

Cover the container with a lid, seal, and leave to ferment/grow at room temperature (25-30°C) until it becomes viscous.

Temperature control is crucial!

After about 24 hours (depending on the season and room temperature), when it becomes sticky or hardens, the Caspian yogurt is ready.

Once finished, tightly cover and refrigerate.

TIP: An easy way to check the stickiness (hardening) of opaque containers: Shake them gently. The degree of dullness can be easily determined by the degree of doneness. Transparent containers can be visually inspected.

<How to Re-Cultivate with Caspian Yogurt>

01. Skim off the top layer of the prepared yogurt, consume an appropriate amount, then scoop out a small amount with a sterilized spoon.

Add milk and Caspian Yogurt in a ratio of approximately 5:1 and mix well.

02. As with the powdered starter, cover with an airtight lid and ferment at room temperature (25-30°C) until viscous and firm.

<Frequently Asked Questions>

1. How long should I consume the Caspian Sea lactic acid bacteria after culturing it?

-Finished yogurt should be refrigerated and consumed promptly within 3 to 6 days.

2. What type of container should I use?

-Store the container in a heat-resistant glass or plastic container with a tightly closed lid. Wash and sterilize thoroughly after each use.

3. How can I tell if the yogurt has set?

-You can check the settling of the yogurt by tilting the container slightly. Be careful not to apply a strong shock to the yogurt as it will not set quickly.

*Avoid shaking it vigorously or turning it upside down.

4. How long can I continue to use the yogurt once it's been made?

-There's no set time limit; you can continue to use the yogurt as long as it's still fermenting. However, even with careful preparation, frequent re-cultivation/fermentation or the manufacturing environment can easily introduce bacteria. If the consistency becomes significantly red or the flavor changes, discard it for hygiene reasons. (However, the frequency of re-cultivation may vary depending on storage and cultivation methods.)

5. What precautions should I take during hot weather?

-As temperatures rise, fermentation progresses more quickly, resulting in a sticky yogurt in about 6 hours. Leaving the finished yogurt at room temperature can lead to over-fermentation or spoilage, so we recommend refrigerating it after completion. Especially in summer, it's best to ferment in a well-ventilated area and avoid direct sunlight.

6. Winter Cold Prevention

-During the cold winter months, Caspian yogurt requires extreme temperature control during fermentation and growth. Therefore, we recommend: (1) covering with a towel to keep the yogurt warm during fermentation, (2) placing it in an insulated container and maintaining a temperature of 25-30°C, or (3) fermenting it in the warmest location in your home (indoors).