Firm (set) yoghurt starter culture

Description

Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own yogurt at home with this freeze-dried classic yoghurt starter culture. By changing the fermentation temperature, you can adjust the firmness. With the last tablespoon of your yogurt you can make new yoghurt up to five times! Not sure which starter to buy: get this one.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a foodproduct produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as yoghurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and characteristic tart flavor.  Cow’s milk is commonly available worldwide and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, yaks and plant milks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk and each type of starter produces substantially different results.

About this firm (set) yoghurt starter culture.

This firm or set yoghurt starter type is a traditional, no frills type of thermophilic yoghurt that will give a firm but mild result. The type of yoghurt is sometimes referred to as a Balkan type, as opposed to the stirred variant which is sometimes called ‘European style yoghurt’. It’s extremely easy to use and has a great yield/  If you’ve never made yoghurt, or are confused about the many types we have available, this one is a great choice.

Thermophilic yoghurt variant

Please note, this is a thermophilic, warmth-loving, yoghurt type. So you need a warm place, such as a yoghurt maker, sous vide device, steam oven or instant pot to make it. Please see below for details.

Contents classic yoghurt starter culture

• 2 X 6 gr.
• Order once and eat up to 40x yogurt: you re-use this yogurt up to 5 times from your existing yogurt, up to a total of 40 times (4 servings per bag, and then 5x re-used)
• You can even use coconut milk, but you will have to add a thickener.
• Produced in France.
• Allergens: milk

Micro-organisms

Lactobacillus delbrueckii sub bulgaricus (often simply referred to as Lactobacillus bulgaricus) and Streptococcus salivarius sub thermophilus (often abbreviated to Streptococcus thermophilus).

Storage instructions firm (set) yoghurt starter culture

In the freezer. After use, store the yoghurt starter in the freezer in a ziploc bag or in a vacuum. The starter is very hydrophilic – if moisture enters the package, the quality will deteriorate. Shelf life is approximately 2 years in the freezer.

How to make your own yoghurt

1. You can use any milk you want – cows, sheep, goats, skimmed milk, whole milk, raw, pasteurized, sterilized, it always works! It is of course possible in a yoghurt maker, but it works fine without.
2. First heat the milk for ten minutes, stirring, at approx. 90 ° C. That provides an extra firm yoghurt later. If you use sterilized (UHT) milk, this is not necessary.
3. Allow it to cool to the desired temperature (around 42- 43 ° C)
4. Add the starter
5. Mix well
6. Keep the milk at the right temperature. Wrap it in blankets, cover it with a tea cap, warm it sous vide, or in a thermos and let it rest.
7. After around 6 hours the yoghurt will be ready.
8. Check whether it is strong enough. Possibly it needs a few more hours. For a denser yoghurt with a more acidic and sharp taste you can leave it for longer (for example at night).
9. Cool and serve.
10. Yoghurt will last for at least two weeks in the fridge.
11. Save a little to inoculate new yoghurt.

Online Yoghurt making course