Stirred goat yoghurt starter culture

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 stirred 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! This culture is best suited for goat yoghurts, of the stirred variety.

What is yoghurt?

Yoghurt, also spelled yogurt, yogourt or yoghourt, is a food product 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 stirred goat yoghurt starter culture.

This stirred goat yoghurt starter type is a traditional, no frills type of thermophilic yoghurt that will give a mild and creamy result. It’s best suited for goats milk. Goat yoghurt can be a good alternative for people who do not tolerate dairy products from cows. This is primarily due to the amount of lactose in the milk, which is lower in goat milk. But the main difference is in the composition of the fatty acids; these provide a quick source of energy and are not stored as body fat.
Goat yoghurt is rich in multiple and thus slow carbohydrates and because these are only digested in the large intestine, it ensures good digestion, healthy intestinal flora and smooth bowel movements. And to top it off: the Irish swear that goat yoghurt promotes beauty!

It’s extremely easy to use and has a great yield. This yoghurt is of the stirred or ‘European’ style. It remains creamy and soft when you stir it, as opposed to the ‘firm’ Balkan style variant. Both are great, just different.

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 stirred goat yoghurt starter culture

• NEW size: 3 grams for 20 liters (!)
• Reusable, make new yoghurt from your existing yogurt
• 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 stirred 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 32 ° 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 12-20 hours the yoghurt will be ready.
8. Check whether it is strong enough. Possibly it needs a few more hours. Mix well.
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