thermophilic
Thermophilic is a term for bacteria and cultures that work best at higher temperatures. These bacteria use heat to get fermentation going quickly and actively. That’s why thermophilic starters are often used for yoghurt types that are thicker, creamier and fresher in taste. For thermophilic cultures you usually need a yoghurt maker or another heat source to keep the temperature stable.
Want to buy thermophilic yoghurt cultures for creamy, thick yoghurt like the kind you know from the shop? Thermophilic starters are perfect for Greek yoghurt, Bulgarian yoghurt and other classic varieties you want to make at home. Thermophilic cultures need a temperature of around 40–45 degrees Celsius.
What is thermophilic?
Thermophilic is a term for bacteria and cultures that work best at higher temperatures. These bacteria use heat to get fermentation going quickly and actively. That’s why thermophilic starters are often used for yoghurt types that are thicker, creamier and fresher in taste. For thermophilic cultures you usually need a yoghurt maker or another heat source to keep the temperature stable.
What are thermophilic cultures?
Thermophilic yoghurt cultures work at higher temperatures: between 42–45 degrees Celsius. The word ‘thermophilic’ literally means ‘heat-loving’. These bacteria need constant heat for 4–8 hours to ferment optimally.
The difference with mesophilic cultures
The most important difference between thermophilic and mesophilic cultures lies in the working temperature. Mesophilic cultures already work at room temperature up to 32°C, while thermophilic cultures need that higher temperature of 42–45°C. This explains why most commercial yoghurts are thermophilic: they produce a thicker, firmer texture.
Thermophilic cultures are especially suitable for yoghurt types where a creamy, full and firm structure is desired. Think of traditional yoghurt, Greek yoghurt and many yoghurt variants you also come across in the supermarket. Mesophilic cultures often produce a softer and milder yoghurt that ferments more slowly and suits rustic Scandinavian styles such as filmjölk and viili better. As a result, both cultures have their own flavour profile and applications within home yoghurt making.
Equipment needed
For thermophilic yoghurt you need tools to keep the temperature stable:
- Yoghurt maker (most practical)
- Sous-vide device
- Oven with only the light on
- Steam oven on a low setting
- Bread machine with a yoghurt programme
- Instant Pot with a yoghurt programme
- Or, for example, a hay box, or a thermos that holds the heat well
Benefits of thermophilic starters
- Thicker texture: Perfect for Greek-style yoghurt
- Familiar taste: most yoghurts you know are thermophilic
- Stable cultures: Stay active for years, provided they are kept in the freezer
- Wide range: we have more than 12 varieties in stock
Buying thermophilic?
Our thermophilic starters include classics such as Bulgarian yoghurt, Greek yoghurt, authentic Skyr (!) and many more. Each gives a unique taste and texture – from creamy and mild to tangy and thick.
When do you use thermophilic cultures?
Thermophilic cultures work best when a thicker, creamier and firmer yoghurt is desired. These cultures function at higher temperatures and are popular for classic yoghurt types such as Greek yoghurt and Bulgarian yoghurt. Thermophilic starters are also often used for many vegan yoghurts because of the firm structure they help create. Check out all the vegan yoghurt starters here.
How do you use thermophilic starters?
First heat your milk to 90°C (or use UHT milk), let it cool to 42–45°C, add the starter and keep this temperature constant for 4–8 hours. The result? Fresh, homemade yoghurt that surpasses the shop-bought version.
Ready to get started? Our thermophilic starters are freeze-dried and keep for years – perfect for the true yoghurt lover!