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Mini BioGi +
3 Cheese making Bags +
Yogurt Container
Only $29.90 / €21.90
Click to buy!
Making yoghurt
When using BioGi or trying an organic yogurt recipe, remember that you are dealing with a dairy product that is produced by bacterial fermentation of cow milk (most commonly). Fermentation (the chemical conversion of organic compounds by enzymes) of the sugar found in milk – lactose, produces lactic acid. The reaction of lactic acid and the milk protein give this dairy product its unique sour flavor and texture.
Cultured milk products were used as human food for at least 4,500 years, but although many countries claim to be the origin of the yoghurt making process, there is no real evidence of its real inventors.
BioGi +
3 Cheese making Bags +
Yogurt Container
Only $34.90 / €24.90
Click to buy!
Calcium
Calcium is an important building stone in the human body used, among others, in teeth and bones. Making yoghurt provides you and your family with an excellent source of calcium: Young children, grownups and elderly alike.
The nutrition values found in any organic yogurt recipe indicate that an 8-ounce serving of any standard cultured milk provides 450 mg. of calcium, half of a child's recommended amount of calcium per day and 30% percent of an adult's. But it gives an extra advantage: The live-active cultures increase the absorption of calcium, so that more calcium stays inside the body than with other dairy products.
BioGi Pro +
3 Cheese making Bags +
Yogurt Container
Only $39.90 / €26.90
Click to buy!
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FAQ
Questions
- What sizes do BioGi devices come in?
- What if I don't have a dairy or soymilk container in the right size?
- What kinds of milk can I use in my BioGi?
- What's the best way to store my homemade dairy products?
- Do I have to use a starter?
- How do I clean my BioGi device?
- Can I use my BioGi output as a starter for my next batch?
- What about the calories?
- Can I freeze the BioGi output?
- How can I control the sourness level?
- How can I control the texture?
- When should I add flavoring, sweeteners, etc.?
- Can I use my BioGi results for cooking or for making other dishes?
- I'm making yoghurt and it doesn't thicken. What's wrong?
- How long will my BioGi products last inside the fridge?
Answers
- What sizes do BioGi devices come in?
BioGi devices come in two sizes: 1 liter/ 33.8 oz and 1/2 liter/ 16.9 oz.
- What if I dont have a dairy or soymilk container in the right size?
If you don't have dairy or soymilk container that can fir into the BioGi device (1 liter/ 33.8 oz or 1/2 liter/ 16.9 oz) you can easily use the plastic container provided with the device. The plastic container is dishwasher proof and you can also use it to store your output in the refrigerator.
- What kinds of milk can I use in my BioGi?
You can use any kind of milk – whole, 2%, skim, soy and even goat. If it is not store bought be sure to boil it before use. When using goat or skim milk it is best to add some milk powder or gelatin (unflavored) to the mixture to prevent the final product from being too watery. Using whole milk will produce the creamiest results (because it contains more solids that others).
- What's the best way to store my homemade dairy products?
The best way to store the BioGi output is in a sealed container inside the fridge (you can leave it in the original milk container you used for the BioGi device).
- Do I have to use a specially bought starter?
No. As any organic yogurt recipe will indicate, you can use your own making yoghurt or bought unflavored stuff from any company that's making yoghurt. It will be just as efficient. Put 50 cc in the milk container, mix and place (while still in the container) in the BioGi device. Make sure the products you buy have dates that did not expire and do not use flavored or sweetened cultured milk.
- How do I clean my BioGi device?
BioGi doesn't need to be cleaned or sterilized, since the milk you use in it always stays in its original container. If something was accidentally spilled or if you need to dust the device make sure it is not plugged to the electricity and use a moist cloth to do the job.
- Can I use my BioGi output as a starter for my next batch?
You can use your own homemade dairy product for the next batch (as long as you don't freeze it), but after a few times you might need to buy a new starter, fresh or dry (any standard dairy product from the supermarket will do) because what you make may not thicken properly. This is because the live culture gets weaker with time.
- What about the calories?
The number of calories in your BioGi output depends on the kind of milk you choose to use. Notice though that the whole milk will make the creamiest and richest texture, while skim milk might need an adding of milk powder or unflavored gelatin to make it thicker. There are great organic yogurt recipe ideas for healthy and low carb snacks for grownups and kids. The number of calories in a standard cup is approximately: Whole milk – 159, 2% milk -124, skim milk – 89.
- Can I freeze the BioGi output?
Yes, and at least one organic yogurt recipe suggests you use it to make ice cream. You won't lose the nutritional values, but remember that the live culture will not survive the freezing, so you cannot use it later to make a new batch.
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How can I control the sourness level?
As any organic yogurt recipe indicates – the longer you leave it to be heated (in our case – the longer you leave it in the BioGi), the sourer it will get. 8 hours will make a sweeter (and less condensed) product, and 12 hours will make it thicker and sourer.
How can I control the texture?
As any organic yogurt recipe will indicate – the longer you leave it to be heated (in our case – the longer you leave it in the BioGi), the thicker it will get. 8 hours will produce less condensed, more liquidy (and less sour) results, and 12 hours will make it thicker and sourer. You should also make sure you properly mix the starter with the milk to avoid lumps.
When should I add flavoring, sweeteners, etc.?
Flavorings, sweeteners, fruits, nuts, chocolate bits or anything else you feel like trying should be added after the BioGi is done working and the final product has been properly cooled in the fridge.
Can I use my BioGi results for cooking or for making other dishes?
You can use it for an endless number of organic yogurt recipe ideas: Pies, cakes, cookies, smoothies, shakes, salad dressings, pancakes and many more.
I'm making yoghurt and it doesn't thicken. What's wrong?
There are several possible reasons:
- It wasn't processed long enough. The minimum time for BioGi is 8 hours, but the longer you wait (no more than 12 hours though) the thicker it'll get.
- The milk container might have been unsealed or opened during the processing period.
- The starter might be too weak. Make sure it's date has not expired. If you have been using your own making yoghurt as a starter it's possible the live culture has weakened and you need to use newly bought stuff for a starter (any standard kind will do).
- The milk you used might have an old expiration date, or it might simply not be fresh enough.
- The starter might have been mixed improperly with the milk.
- If the utensils used during the preparations were unclean, the result might be affected.
- You used milk that does not have enough solids (usually that means either skim or goat). Try mixing some milk powder (4-5 teaspoons per liter/ 33.8 oz) before adding the starter. Mix well – if the powder isn't properly melted it can create lumps.
How long will my BioGi dairy product last inside the fridge?
If stored properly it will be good for up to 10-14 days.
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