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Leben starter culture | for home made Middle eastern yoghurt

9,99

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Leben is the traditional yogurt found in Arabic countries that is consumed throughout the day. Excellent with (Turkish) bread as a tasty and light breakfast. for lunch with a light summer salad, or as a sweet snack served with dates.

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Description

Leben is the traditional yogurt found in Arabic countries that is consumed throughout the day. Excellent with (Turkish) bread as a tasty and light breakfast. for lunch with a light summer salad, or as a sweet snack served with dates.

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 our Leben starter culture

This culture is designed to obtain a traditional fermented milk typical of North African countries such as Morocco or Egypt. The combined action of the acidifying and aromatic strains of this culture results in a refreshing and slightly spicy fermented milk.

Like yoghurt?

Check out our other yoghurt starters.

Leben yoghurt starter culture is a mesophilic yoghurt

Please note, this is a mesophilic yoghurt type that can be made at room temperature-  no yoghurt maker is needed.

Contents Leben starter culture

  • 2 grams of heirloom mesophilic dry starter culture
  • This is a very powerful starter, and quite unique- you won’t find it anywhere else!
  • Enough for the rest of your life, check the instructions below
  • Made in Spain
  • Allergens: milk
  • Contents: milk, starter cultures
  • Contains no preservatives, artificial colors and flavors. Gluten, soy and GMO free. Halal & Kosher.

Micro-organisms

Mixed mesophilic culture composed of strains of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp lactis biovar. diacetylactis

Why a dried starter?

  • dried starters have a long shelf life
  • easy to ship/take with you, also abroad
  • does not deteriorate due to transport
  • light in weight (shipping costs)
  • you can save a part in case the quality of your fresh sour cream deteriorates
  • after activation, the effect of dried sour cream as a starter is identical to fresh sour cream

Storage instructions

In the fridge or freezer. Save the dried sour cream starter culture in a Ziploc bag after use, or vacuum sealed. The starter is highly hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is at least a year in the freezer, but probably longer in reality.

Activating your Leben starter culture

  1. Add half the starter (1 gram) to 1 L of UHT (sterilized) milk and stir until it dissolves. Please do not whisk, as this introduces air bubbles into the milk which slows down incubation.
  2. Cover the jar with a cloth, or plastic, to keep the milk clean from dust and airborne particles.
  3. Close the jar and let it ferment between 24 – 25 ºC and leave it to act for 18 to 20 hours until the ideal texture and acidity are achieved, but the first time it can take up to two days to set.
  4. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
  5. You can now eat this batch of yoghurt directly, and leave a spoonful for the next batch, but it’s recommended to freeze it in ice cube bags as a ‘mother starter’. Each ice cube can be used as a starter for a liter of milk.

How to make Leben yoghurt yourself

  1. From now on you can use other types of milk as well: cows, sheep, goats, skimmed milk, whole milk, raw, etc.
  2. Please note that it works best to heat raw or pasteurized milk to around 90 ° C for around 10 minutes and let it cool when making yoghurt. Otherwise, the yoghurt will stay thin. When you use UHT this is not necessary.
  3. You can use the full batch of 1 L ‘mother starter’ from the previous step to make up to 15 L of Leben. Or, add  a few tablespoons of your activated starter per liter of milk.  Or mix an ice cube from your mother starter per about a liter of milk, stirring several times until fully dissolved.
  4. Stir gently until the active starter is completely dissolved.  Please do not whisk, as this introduces air bubbles into the milk which slows down incubation.
  5. Distribute the milk into culturing containers
  6. Allow fermenting at around 24-25 ° C until set. This will take around 18-20 hours but can be shorter or longer.
  7. Allow the yoghurt to cool down for at least another 6 hours in the refrigerator.
  8. For a thicker yoghurt, drain it for a few hours in a clean handkerchief and colander.
  9. حلو المذاق!

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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