YOGURT CULTURE AND KEFIR CULTURE COMBO
One of Each! One Yogurt Starter Culture and one Kefir Culture:
1: KEFIR CULTURE
These sachets will enable yogurt makers to turn their milk into the unique Kefir so popular in Turkey and the Balkan countries.
Although similar to yogurt, Kefir will become a slightly alcoholic drink if the culture is allowed to continue beyond the ‘yogurt stage’. This is a mesophilic and fermented milk product.
The culture has a long shelf life and full instructions are provided.
2: YOGURT STARTER CULTURE
- Produces UP TO 33 BATCHES from just ONE SACHET!
- Our yogurt culture brand produces a yogurt starter- MASSIVELY INCREASING YOUR YOGURT YIELDS!
- Superior consistency and viscosity thanks to NOT being a mono-culture product.
(Our yogurt culture contains both lactobacillus bulgaricus and streptococcus thermophilus, making incredibly reliable yogurt every time and creating the perfect gel structure- producing the rich, creamy consistency every yogurt maker strives for.)
This freeze-dried starter culture is of excellent and consistent quality and with care should provide delicious yogurt, time after time. It is not a monoculture, but a carefully balanced blend of lactobacillus bulgaricus and streptococcus thermophilus, which has been developed to ensure optimum results.
The culture is supplied as a freeze-dried sachet which is simply stirred into 1 litre of fresh milk and then incubated by keeping at 42-44°C for 6-8 hours to produce the starter solution. This starter solution, when produced as above, should be stored in a suitable container and kept tightly covered in the refrigerator. Once prepared, the solution should not be frozen but simply kept refrigerated at all times - note that this is different to our cheese starter cultures, where the prepared starter solution is not affected by freezing.
The unopened yogurt starter sachets may be stored in the freezer and this will also extend their shelf life indefinitely.
For the actual yogurt production, the best method is to use pasteurised or sterilised milk, or if using raw milk then heat first to 95°C to kill off any unwanted bacteria and then cool. With the milk at 42-44°C add about 3% of the starter solution - i.e. 1 fl oz or 2 tablespoonfuls per litre. Stir and incubate at this temperature for 6-8 hours to produce thick creamy yogurt. After incubation, stir in whatever fruit or flavourings are desired and pour into suitable containers and refrigerate