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Firstly let us understand what starter culture is. Yogurt enthusiasts are rediscovering heirloom yogurt starters many of which originated in countries with long traditions of yogurt making.
However these cultures can be expensive initially.
What is yogurt starter. What is a yogurt starter. A yogurt starter is a carefully balanced blend of bacteria which consume lactose. This blend of bacteria converts the lactose in milk to lactic acid giving yogurt that classic deliciously tangy taste.
Matsoni yogurt starter cultures originate from the caspian sea area and create a richly flavored yogurt that is especially good for frozen yogurt desserts. Pima on the other hand creates a gentle buttermilk like yogurt that is perfect for smoothies and soups. Kosher yogurt starter cultures are also available and vegans or others who don t consume dairy products can purchase cultures that work with almond rice and soy milks.
How to make yogurt starter. Making your own yogurt is a wonderful healthful way to incorporate dairy into your diet. In order to make homemade yogurt you will first need a yogurt starter.
You can buy yeast cultures but why go through the trouble when making your own starter is so easy. The georgian yogurt starter used to make caspian sea or matsoni yogurt contains a different mixture of beneficial bacteria again specifically lactobacills lactis subspecies cremoris and acetobacter orientalis. These countertop yogurt cultures are also easily available organically.
However these cultures can be expensive initially. Firstly let us understand what starter culture is. Starter cultures are essentially the bacteria in yogurt that help in the fermentation process.
The main cultures present in yogurt are streptococcus thermophilus and lactobacillus bulgaricus. The starter cultures help to convert the lactose or milk sugar to produce lactic acid. Microbes sometimes create delicious food and that is what a yogurt starter is all about.
Heat loving bacteria such as lactobacillus acidophilus eat away at the sugars in the milk and quickly grow at the right temperatures while crowding out unwanted bacteria. Bacillus bulgaricus is a yogurt starter which makes the world best tasting yogurt. It is an easy to use no fuss starter which makes thick creamy and absolutely delicious bulgarian yogurt.
Bacillus bulgaricus starter contains live probiotics strains isolated from natural sources in ecologically preserved areas in bulgaria. Yogurt enthusiasts are rediscovering heirloom yogurt starters many of which originated in countries with long traditions of yogurt making. These bacterial cultures which live on milk can.
This is a heirloom yogurt starter with live active bacteria which means that you can reuse yogurt from your previous batch to culture your new batch for as long as you wish. The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in bulgaria. Yogurt is made by heating milk to a temperature that denaturates its proteins essential for making yogurt cooling it to a temperature that will not kill the live microorganisms that turn the milk into yogurt inoculating certain bacteria starter culture usually streptococcus thermophilus and lactobacillus bulgaricus into the milk and finally keeping it warm for several hours.
The milk may be held at 85 c 185 f for a few minutes or boiled giving a somewhat different result.