Bifidus yoghurt starter culture

Making your own dairy is infinitely tastier and more fun than buying it in the store. Make your own Bifidus yoghurt at home with this freeze-dried Bifidus 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!

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.

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.

Content Bifidus yoghurt starter culture

• 2 bags for 0.5 liters of milk each
• NO yoghurt maker required
• reusable, make new yogurt from your existing yoghurt
• You can even use coconut milk, but you will have to add a thickener.
• Produced in France.
• Allergens: milk

Micro-organisms

Bifidobacterium lactis, Streptococcus thermophilus, Lactobacillus bulgaricus

Storage instructions Bifidus yoghurt starter culture

In the freezer. After use, store the yogurt 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 bifidus 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 yoghurtmaker, 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 milk, this is not necessary.
3. Allow it to cool to the desired temperature (around 32 ° – 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 5-12 hours the yogurt 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 inocculate a new batch

Online Yoghurt making course

In 29 bite sized English spoken video lessons you will learn all about making yoghurt (and other fermented dairy) at home, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to ferment any yoghurt, promote your probiotics and save money by never having to buy yoghurt again!