Acidophilus Yogurt Starter Cultures - 5 Sachets

Acidophilus yogurt starter - 1 sachet. Use with all kind of Yogurt Making Devices. International step-by-step directions, Yogurt App Customer coaching, YouTube animated video explainers, Support forum. Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO. Suitable for vegetarians and SCD diet. YOGURT STARTER CULTURES FOR ACIDOPHILUS YOGURT. For Home Crafted Yoghurt with Slightly Sour Taste and Thick Texture. Yogurt is a dairy food/drink made authentically by fermentation of Whole Dairy Milk which is triggered by Lactic bacteria. The bacteria in the starter will process the lactose in the milk and the side product ''Lactic Acid'' will thicken the fats in the Milk. Contains a blend of live lactic bacteria as ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' Lactobacillus Acidophilus''. It works best with Whole Dairy Milk and Soy Milk with no preservatives and additives. 1 sachet make 1L (approx 1 US quart) of Yogurt. Every single spoon from the first batch can be recultured many times. Convenient Packages for Everyone. Yogurt Starter Cultures - Pack of 3 sachets for Acidophilus Yogurt. Ideal for Beginners and Testing. Yogurt Starter Cultures - Pack of 5 Sachets for Acidophilus Yogurt. Great for Beginners and Large Batches. Yogurt Starter Cultures - Pack of 12 Sachets for Acidophilus Yogurt. Only for addicted to yogurt and healthy eating. Do not take if not... Yearly supply (if you reculture 4 times per month).

How to Make Yogurt at Home. Step-by Step Tutorial. To enjoy yogurt, you must have whole milk first and a right starter, which is actually a blend of yogurt bacteria. For this, any kind of milk will do. Cow, sheep, goat, even buffalo milk is more than perfect for making yogurt. Yogurt is made through a process called fermentation, which will modify the structure of the milk. The fermentation of the milk takes place when the good bacteria in the starter trigger fermentation. Please be careful as not every brand of milk can supply the right set of nutrients for bacteria, but any bacteria can thrive in the perfect environment, which you’ll need to create. If you want to enjoy yogurt at home, here are a few easy steps to follow. Pick up carefully your base products – whole dairy or soy milk with no additives and preservatives. Boil the whole milk first. This will kill all kind of non-yogurt bacteria in it and evaporate the water in the milk. Cool the milk down to a lukewarm state in order to start the fermentation process. Somewhere between 40 and 45 degrees Celsius is the ideal temperature, which will make the bacteria thrive and start producing your yogurt. Just touch the container with the milk and if you feel it ‘’warm’’ this means that the temperature is ideal. Introduce the bacteria, with the help of the starter, into the milk and stir gently. Next, allow the milk to sit in a warm and protected place, without bothering it for a while. During this time, the bacteria will work and will process nutrients, and will separate the milk’s sugar, called lactose, into simpler components for easy absorption by your body. Lactic acid is also produced meanwhile, which gives the yogurt its well-known acidity. How long will the incubation take? The term depends very much on the met conditions, so it can be finished overnight or it may take another day. The time for incubation varies and depends on the used milk, yogurt-making appliance, although it should not take more than 24 hours if you use starter and milk, and will take just 3-6 hours if you use ready yogurt as a starter. Make sure to check the yogurt and see when it has the consistency you desire. Still, do not allow the yogurt to ferment for more than 2 days because it can get way too sour if the bacteria multiply too much. Once the fermentation process is complete, make sure to store it in the fridge, so you will stop the bacteria from multiplying and ruining the taste of your yogurt. If not stopped by a cooler temperature, the bacteria will continue consuming the milk, until its food source is depleted, which explains the spoiled taste yogurt can get or the visible separation of the milk. Also, don’t forget to reculture the next batch of yogurt with 2 or 3 spoons taken from the existing yogurt, for every litre of milk, so you can enjoy yogurt as much as you like. Do remember that re-cultivations made by using ready yogurt and milk need 3-6 hours of fermentation only as the quality in terms of texture and taste are even better. As you can see, it is not rocket science to make yogurt at home. There are just a few simple rules to follow in order to enjoy yogurt as much and as often as you please. Yogurt Starter Cultures for Bulgarian Yogurt. Yogurt Starter Cultures for Bifido Yogurt. Yogurt Starter Cultures for Balkan Style Plain Yogurt. Yogurt Starter Cultures - Freeze-Dried cultures for Pure Acidophilus Yogurt. Vegan Starter Cultures for Homemade BIO Yogurt. Kefir Starter Culture For homemade Milk Kefir. Customer Reviews: 4.6 out of 5 stars from 756 reviews. 4.3 out of 5 stars from 528 reviews. 4.3 out of 5 stars from 627 reviews. 4.1 out of 5 stars from 447 reviews. 3.8 out of 5 stars from 118 reviews. 4.4 out of 5 stars from 962 reviews. Price: $20.95 for each item. Texture (depends on the milk): Thick. Taste: 1st batch is Mild/Slightly Sour. Consequent batch taste is Slightly Sour. Blend includes ''Lactobacillus delbrueckii subsp. Bulgaricus'', ''Streptococcus thermophilus'', ''Lactobacillus acidophilus'' etc. The Greek Style yogurt is any strained yogurt as all the water (and whey) is removed from the plain yogurt. This straining is done three times, which means you get a thicker product. Removing the water delivers a thick, creamy yogurt which is more protein-dense than other non-strained yogurts. Greek style yogurts are also low in sugar, with the majority of the sugar taken out in the whey. But one of the best bits about Greek yogurt is that it’s lower in lactose (also sugar) than other yogurts because of the gradual straining which retains all the good yogurt cultures. In order to be called ''Greek yogurt'' you need to make it in Greece(as per the legislation), however straining of the yogurt is enough to achieve the authentic texture and taste all around the world. Use with all kinds of yogurt makers. One sachet is enough to make 1 quart of plain yogurt and re-cultured after. Contains live active bacteria of '' Lactobacillus acidophilus''. Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''. Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Suitable for vegetarians and SCD diet.

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