Stirred 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! 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 stirred yoghurt starter culture.

This stirred yoghurt starter type is a traditional, no frills type ofthermophilic yoghurt that will give a mild and creamy result. 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. 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 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

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!