Description
Starter Cultures for Bulgarian Yogurt Yo-Aktiv 5 sachets
Why use starter cultures Yo-Aktiv?
- By using the powdered starter cultures Yo-Aktiv you provide a minimum of 108 lactic bacteria, such as Lactobacillus bulgaricusand Streptococcus thermophilus, in your yogurt.
- When you use starter cultures regularly, there is no danger of bacteria degeneration in the final product, as is often the case with using older yogurt as a starter.
- The same taste and texture are guaranteed each time, provided you are using the same milk.
How to use the starter cultures:
- Dissolve completely the contents of 1 sachet of starter cultures in no more than 2 liters of boiled and cooled to 44°C milk.
- Stir well and distribute in suitable containers.
- During the fermentation process, for about 5-6 hours, store at rest at a temperature of 42-44°С and do not stir (you may use a yogurt making machine, leave the containers in the oven at a very low temperature or you may cover them with a few blankets which should keep them warm). Afterward, store the yogurt in the fridge, at a temperature +2°С to +6°С.
Useful tips for making homemade yogurt:
– In order to guarantee the effectiveness of our starter cultures, please store according to the producer’s instructions in unopened sachets.
– If you desire to make denser yogurt, we recommend you use milk with a high-fat content (more than 1,5%).
– The milk you use should not contain preservatives, antibiotics, or other additives.
– The whole content of the sachet is dissolved in 1-2 liters of milk, pasteurized in advance.
– The whole dissolved starter culture with the milk is stirred into the whole volume of milk, not added little by little to each container.
– The containers you use to prepare yogurt should be very clear – this is the way to ensure longer shelf life and no yeasting.
– If you are using a yogurt making machine, please follow the instructions.
– If you are not using a yogurt making machine, the recommended temperature of the milk, at which it is best to add the contents of the sachet, is 43-45°С. If it is higher than 45°С, the bacteria from the starter cultures may be killed. If it is below 40°С, this could prolong the preparation time, the yogurt may acquire altered taste or texture.
– Do not move or stir the yogurt during the fermentation time (5-6 hours).
– The optimal characteristics of the ready yogurt will be present approximately 24 hours after the preparation.
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