Yakult is a popular fermented milk drink that originated in Japan and has since spread to many countries around the world. It is made with skim milk, lactic acid bacteria, and a small amount of sugar, and is known for its refreshing taste and probiotic benefits. If you're a fan of Yakult and want to try making it at home, it's actually quite simple to do! Here's a step-by-step guide on how to make Yakult at home.
First, gather the ingredients you will need:
- Skim milk (1 liter)
- Sugar (50 grams)
- Lactic acid bacteria (also known as Yakult bacteria or Lactobacillus casei Shirota)
You can purchase the lactic acid bacteria online or at a specialty store that sells fermentation supplies. It's important to use the specific strain of bacteria called Lactobacillus casei Shirota, as this is the strain used to make Yakult.
Next, sterilize all of your equipment to ensure that no unwanted bacteria get into your Yakult. You can do this by boiling the equipment in water for at least 5 minutes or by using a solution of water and vinegar.
Once your equipment is sterilized, it's time to start making the Yakult. Begin by heating the skim milk to around 85-90°C (185-194°F). This will kill any unwanted bacteria and denature the proteins in the milk, making it easier for the Yakult bacteria to grow.
Once the milk has reached the proper temperature, remove it from the heat and let it cool to around 37°C (98°F). This is the optimal temperature for the Yakult bacteria to grow. Once the milk has cooled, add the sugar and Yakult bacteria and mix well.
Now, pour the mixture into small plastic bottles or jars with tight-fitting lids. You can also use small cups with lids or even ice cube trays if you don't have bottles or jars. Place the containers in a warm place (around 37°C or 98°F) and let them sit for 3-5 days to ferment. The longer you let the Yakult ferment, the more sour it will become.
After 3-5 days, the Yakult should be ready to drink. If you used bottles or jars, you can store the Yakult in the fridge until you're ready to drink it. If you used cups or ice cube trays, transfer the Yakult to the fridge after it has finished fermenting.
That's it! You've now made your own homemade Yakult. It's a fun and satisfying process, and you'll end up with a delicious and probiotic-rich drink that you can enjoy anytime. You can also experiment with adding different flavors to your Yakult by mixing in fruit juice or other ingredients. Just be sure to use a clean and sterilized blender or food processor to avoid contaminating the Yakult with unwanted bacteria.
In conclusion, making Yakult at home is a simple and fun process that allows you to enjoy this refreshing and probiotic-rich drink anytime. All you need is skim milk, sugar, and Yakult bacteria, and you can have your own homemade Yakult in just a few days. Happy fermenting!
