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Wish that Yakult came in bigger servings? Wish it was less sweet or sweeter? Luckily, it is relatively easy to make at home. All you need is a starter culture with live bacteria and a clean, warm place for it to grow. Follow these steps to enjoy your own fermented milk drink, made your way!
Ingredients
- 1 litre/4 cups plain dairy milk, any kind
- 50-100 mL (1/5 to 1/3 cup) of Yakult or other fermented milk drink
- Sugar to taste
Steps
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Clean all containers and equipment with hot water. This should kill any bacteria that may contaminate the milk. [1] X Research source -
Prepare a warm place for the milk to ferment.- If using a thermos, ensure it is clean.
- If using an esky, fill it with enough warm water to mostly cover your container. If it is not waterproof simply place a tub or large jug of warm water inside. The water should be quite warm to the touch but not so hot that you can't hold your hand submerged for ten seconds.
- If using a warm spot you may want to place a sign or note there asking other members of the household not to move or open the container.
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Heat the milk until it steams, do not let it boil. This is to kill any bacteria already in the milk. -
Once it is cool enough that you can touch the side of the vessel for ten seconds comfortably, use the funnel to transfer the milk to your container, bottle or thermos. Try not to get milk on the rim of your container as is may provide a pathway for unwanted bacteria.
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Add your fermented milk to the container and close the lid tightly. Give it a shake and place it in the warm place you prepared earlier.
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Let the milk incubate for 12-14 hours. Try not to disturb it and do not open the container yet. The warm, clean conditions should let the beneficial bacteria grow and ferment the milk. -
Open the container after 12-14 hours. The fermented milk should be about the same colour as normal milk and be only slightly thicker, it should have a mild yogurt smell with a hint of tang and a smooth slightly tangy taste.
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Chill immediately in the fridge. -
Add sugar to taste before serving. Two to four teaspoons of sugar per cup is about normal.
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Enjoy.
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Community Q&A
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QuestionCould I use yogurts such as Activia for good bacteria?Community AnswerYes. If you want a yogurt drink as a starter, use Actimel by Activia; otherwise, use any Activia product without fruit bits - which can affect the set of the yogurt - then thin the finished yogurt with extra milk.
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QuestionIs leaving the milk to ferment healthy? Doesn't it spoil?Community AnswerCheeses and yogurts are basically just milk that's been allowed to spoil in a particular way. If done correctly, fermented milk can have many health benefits.
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QuestionWhat type of milk should I use (whole, skim, etc.)?Community AnswerIt is best to use whole milk in this recipe.
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Tips
- You can use some of your fermented milk to start the next batch, however this can only be done a few times before the bacteria start to fail.Thanks
- Fresh, powdered, skim or whole milk all work with this method, however milk that is approaching or past its use-by date may give inconsistent results. Non-dairy milks do not work with this method.Thanks
- Store in the fridge for up to a week or freeze for up to 3 months.Thanks
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Warnings
- Good hygiene is important to prevent the wrong bacteria from growing in the milk. Do not drink your fermented milk if it doesn't smell or look right.Thanks
- Handle hot water and milk with caution, adult assistance is recommended for children.Thanks
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Things You'll Need
- Thermos, esky or warm place (such as near a heater)
- Microwave safe vessel or pot for stove
- Waterproof container with tight fitting lid
- Funnel
- Hot water
- Microwave or stove
References
About This Article
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