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Yoghurt Culture x 1
Truly delicious. With goats milk, it may be necessary to add 1/2 cup dried milk to thicken your yoghurt. Directions: Heat 1 – 2ltrs of milk to 85c, cool to 44c. Pour into a thermos-like container or Yogotherm. Add 1 packet of starter, let rehydrate 2 mins and stir. Cover and let set at 43c for 6-12 hours, or until thickened. Refrigerate and enjoy! Store packets in freezer.
Contents:- Lactose, Milk, S.Thermophilus, L.Delbrueckii Subsp. Bulgaricus, L.Acidopilus, L.Lactis, Bifido, Autolyzed Yeast
£2.95
Description
Over the years, this yoghurt culture has become very popular with customers enjoying homemade yoghurt every morning for breakfast. A sweet and creamy yogurt culture that is simple to make and wonderful to eat.
Cultures are used to make and ripen cheese, yogurt and Kefir. Culture is also just another name for groups of beneficial bacteria, naturally living in raw milk. Adult humans actually have trillions of friendly bacteria swimming around in their gut.
The definition of ‘Bacteria’. Small single-celled organisms, found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.
Which brings me nicely onto the difference between Mesophilic and Thermophilic cultures.
When your cheese making recipe requires low-temperature preparation, a Mesophilic culture should be used. Works best with temperatures around 32c – 90f. Suitable for most soft and hard cheeses.
Thermophilic cultures, on the other hand, require heating the milk to higher temperatures. Usually above 32c – 90f. Cheese making recipes typically requiring a Thermophilic culture include Swiss cheese, Parmesan, Mozzarella …..
Therefore, these cultures are essential helpers and control the milk fermentation during the cheese making process. Fermentation means these cultures acidify the milk, converting milk sugar (lactose) into lactic acid.
However, a cultures job doesn’t end with the initial fermentation process. They are also responsible for the way your cheese will taste at the end of the maturing or aging stage too.
We also stock a wide variety to suit the home and small scale cheese maker. Including white, blue and red mould producing cultures.
Recipes often use the terms ‘Mesophilic’ and ‘Thermophilic’ so we have included this classification in our descriptions to make choosing the right culture easier.
Store packets in freezer.
Contents:- Lactose, Milk, S.Thermophilus, L.Delbrueckii Subsp. Bulgaricus, L.Acidopilus, L.Lactis, Bifido, Autolyzed Yeast
1 review for Yoghurt Culture x 1
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Kirsty Lang –
Found it hard to get my children to eat shop bought yoghurt, so thought I’d have a go at making my own. It really is delicious and once you get the hang of it, easy to make. Well worth the effort.