# Making Yoghurt

Making yoghurt is great to have more probiotcs.

What you need to get started:

- Yoghurt maker (keep the milk at a certain temprature for a certain amount of time)
- Milk

### General instructions

1. Heat the milk at **85 degrees** celsius for **10 minutes** to kill any pathogens
2. Let the milk cool to **37 degrees**
3. Pour the probiotics into the milk and mix
4. Pour into containers and cook!
5. After cooking, pour in some vanilla essence and put in fridge

<table border="1" id="bkmrk-probiotic-temp-ferme" style="border-collapse: collapse; width: 100%;"><colgroup><col style="width: 32.6579%;"></col><col style="width: 10.488%;"></col><col style="width: 17.9983%;"></col><col style="width: 20.2622%;"></col><col style="width: 18.5936%;"></col></colgroup><tbody><tr><td>**Probiotic**</td><td>**Temp**</td><td>**Fermentation time**</td><td>**Amount**</td><td>**Grower needed**</td></tr><tr><td>ME-3</td><td>38</td><td>12 hrs</td><td>1 capsule / 400 ml</td><td>Inulin if needed</td></tr><tr><td>L Reuteri - BioGaia Gastrus (DSM 17938 + ATCC PTA 6475)</td><td>37</td><td>36-48 hrs</td><td>6 capsules / 1 litre</td><td>Inulin if needed</td></tr><tr><td>L Reuteri - </td><td>  
</td><td>  
</td><td>  
</td><td>  
</td></tr><tr><td>Orthoplex multiflora</td><td>38</td><td>24 hrs</td><td>1 cap / litre</td><td>insulin to help other strains grow</td></tr></tbody></table>