A versatile probiotic yoghurt culture that produces yoghurts with a medium to strong yoghurt flavour with a smooth texture. It works well for both tub set and stirred yoghurts, Greek style yoghurts, thick body drinking yoghurt, strained yoghurt (Labnah) with strong flavour.
For best results for a thick tub set and stirred yoghurt, add up to 4% – 6% milk powder to fresh milk, cream and sugar for personal preference, heat the yoghurt mix too greater than 92°C for approximately 6 minutes and cool to incubation temperature between 37°C – 43°C, add starter culture and incubate overnight until desired acidity is reached before cooling.
For best results for thick drinking yoghurt (for smoothies or simply a refreshing probiotic acidic drink), use a milk with a lots of natural fat and protein, do not add milk powder, cream or sugar, heat the milk too greater than 85°C for not less than 2 minutes and cool to incubation temperature between 37°C – 43°C, add starter culture and incubate overnight until desired acidity is reached before cooling. Shake container for a few seconds to break the curd and even the texture.
NB: This culture can produce a lot of acid in the finished yoghurt. If a lower acid yoghurt is required, it is advisable to monitor the acid levels by taste and refrigerate the yoghurt when the desired acid level is reached.
- Lactobacillus delbrueckii subsp. Bulgaricus
- Streptococcus thermophilus
- Bifidobacterium lactis (high count probiotic culture)
- Lactobacillus Acidophilus (high count probiotic culture)
NB: the subculturing the previously made batch of yoghurt to culture a new batch of yoghurt is an accepted practice, but the probiotic cultures are not competitive with the acidifying cultures and the probiotic cultures will be significantly reduced in numbers in each new batch of yoghurt made this way
Freeze-dried in resealable screw cap bottle
Direct addition to the milk of ¼ teaspoon (1 x ‘tad’ on minispoons) to 8 – 10 litres milk or 1 x flat ‘drop’ on minispoons to 1 litre.