Hjemmeriet


Webshop




















My page

Login to My page

Sign up for News letters


  Svenska    Norske    Deutch


Back
Read more about Yogurt

Vegan yogurt starter culture - Lactose free.

Lactose-free starter culture for making yogurts
Product no.: SYAB1-1, Weight: 30 g. (Content: 5 g), Not in stock
Price for
1 item: 74,00 DKK

Picture of Vegan yogurt starter culture - Lactose free.

Recipe - Yogurt

This vegan yogurt starter culture has a probiotic content containing multiple strains of lactic acid bacteria, a culture that is ideal ideal for making ordinary dairy yogurts as well as vegan yogurts based soy, oats or coconut milk.

The culture is produced without use of ordinary dairy products and it is therefore free from lactose.

Comes in a little resealable glass bottle, allowing you to make several batches from it over time and still preserve freshness. 

Loading...

Content

Contents: 5 g.

Contains the following:

Y - Lactobacillus delbrueckii sp. bulgaricus
A - Lactobacillus acidophilus (LA-5)
T - Streptococcus thermophilus
B - Bifidobacterium Howaru (HN019)

 

Culture properties:

 

Structure

3

 

 

Taste giving

3

 

 

Gas production

0

 

Acidification speed

3

 

 

Post-acidification

2

 

 

 

Scale:  0-None, 1-Low, 2-Moderate, 3-Middle, 4-High, 5-Very High




Usage

This starter culture ferments any dairy milk or vegetable milk like soy or coconut as long as is contains adequate amounts of sugars for the bacteria to thrive.

It is also possible to make lactose-free soured milk products or yogurts from dairy. Learn how to make lactose free milk here.

 

Learn how to make your own home-made yogurt

 

Learn how to influence texture and flavors in home-made yogurt

Dosage

Contents of 5 g is intended for 500 Liter.

Dette er en DVS kultur.

A starter culture is defined as either a DVS culture or a heirloom culture.

A DVS culture is designed to give a unique flavors and texture every time. These cultures are called Direct Vat Set cultures or just DVS cultures. If a DSV culture was your base to make a batch and you use some of this as starter culture for your next batch, it could cause an undesireable shift in flavors and textures. This happens when the balance between bacterial strains shifts and may be noticable already after the second batch. It is not a problem to use this first batch as starter for the next but you may find flavors and textures hereafter alter too much. If this happens for you, make a fresh start using a DVS starter.

A DVS culture starter makes up to 10 litres or 50 litres with some chance of reusing the freshly made product as starter culture for more batches. The amount of starter culture to add when making 1 liter is very little - just a few pinches. Store the remainder of the DVS culture in the freezer to retain its activity for many months.

A heirloom culture is designed to make 1 portion of 1-1½ litres. The bacterial composition in a heirloom culture is in balance and only alters slightly from batch to batch, making them a good choice if you want to take out fresh portion as starter culture for the next batch. However, bare in mind, freshness is crucial for any starter culture and you may not always want to make new batches continuously. If so, simply freeze a small portion of the product for later use. Be aware; a defrosted product tend to be less active as starter culture and that poses a risk for changes in flavors and texture.

In sum, each type (DVS vs. heirloom) approximately yields the same amount but a DVS culture is much more convienient if you wish to make a product on occasion and have a break in between batches. DVS cultures barely looses any freshness in the freezer compared to a heirloom culture.


Note om dosering af bakteriekulturer og enzymer

Dosering af bakteriekulturer

Når man giver aktive mælkesyrebakterier de rette vækstbetingelser, dvs. vand, sukker/laktose og den rette temperatur, vil bakterierne formere sig med en hastighed så antallet af mælkesyrebakterier fordobles på cirka ½ time. Bakterierne omsætter sukkeret og vandet til energi og syre, som medfører at væsken bliver mere syrlig i takt med at antallet af bakterier stiger. Når antallet af bakterier efter nogle timer er vokset, er syrligheden af væsken øget, hvilket bevirker at aktiviteten af bakterierne falder. Syrligheden af væsken bliver til sidst så høj at bakterierne ikke længere trives og bakteriernes aktivitet stopper. Som følge af bakteriernes reducerede aktivitet, i takt med øget syrlighed, vil mængden af bakterier som man doserer ved f.eks. opstart af yoghurt eller ostefremstilling ikke være af afgørende betydning for syrningsforløbet. Vores opskrifter angiver ofte doseringen af bakteriekulturer i mængder af ”knivspidse”, hvilket ikke er et præcist mål, blot et udtryk for at der ikke skal bruges ret meget. Som forklaret ovenfor, hvis man laver 2 portioner og doserer dobbelt så meget kultur i den ene som i den anden vil resultatet blot være at den med mindst mængde starterkultur skal syrne ½ time længere end den anden. Man kan derfor udmærket ”strække” forbruget af kultur. Hvis en portion er angivet til at kunne række til 25 liter yoghurt, kan den fint række til mere, hvis man doserer mindre per liter og samtidig blot forlænger syrningstiden en anelse.

Doseringen af enzymer

Enzymer som osteløbe, lipase og laktase er proteiner, som har en kompleks struktur, der har den effekt at hvis enzymet rammer ind i et kaseinmolekyle (for osteløbe), et fedtstofmolekyle (for lipase) eller et laktosemolekyle (for laktase), så brydes kaseinet/fedtstoffet/laktosen op. Efter sammenstødet flyder enzymet uændret videre, rammer ind i flere andre molekyler og fortsætter således nedbrydningen.

Et enzym er ikke en organisme som formerer sig som en mælkesyrebakterie – enzymets effekt er udelukkende en følge af de tilfældige sammenstød af molekylerne. Jo flere sammenstød der sker, des hurtigere går processen og doseringen af enzymet er derfor forholdsvis afgørende for om processen forløber indenfor den tid som procesforløbet gives.

Osteløbe: Hvis man doserer for lidt osteløbe, vil koaguleringen gå for langsomt og mælken vil ikke stivne som ventet. Doseres for meget osteløbe vil mælken stivne hurtigere, men overdosering kan give bitter eftersmag i osten. Osteløbens effekt er meget afhængig af pH og temperatur. Ved frisk mælk med pH på cirka 6,8 er den optimale temperatur 34°C. Ved syrnet mælk (pH 4-5,5) er osteløben mindre kritisk overfor temperaturen og der doseres typisk mindre osteløbe, hvis mælken er syrnet forinden (f.eks. ved friskost og mozzarella). Til de fleste typer at ost, doseres osteløbe med 1 ml per 4 liter mælk. Man kan dosere mindre osteløbe og kompensere ved at forlænge tiden for koagulering, hvilket også har den effekt, at der tilbageholdes mere vand i ostemassen og osten bliver dermed blødere.

Laktase: For personer med intolerance overfor laktose, er det vigtigt at laktosen nedbrydes til simple sukkerstoffer, hvilket netop er laktasens effekt. Graden af intolerance er meget individuel. Nedbrydningen af laktosen tager den tid det tager, men doseringen er afgørende for denne tid. Doser efter anvisningen og brug den anviste tid, og inddrag personlige erfaringer. Laktasens effekt er meget afhængig af pH og temperatur. Dette er beskrevet nøjere under beskrivelsen af laktaseproduktet.

Lipase: Nedbrydningen af fedtstoffer giver smag i ost. Lipasens effekt er derfor ikke vigtig for at osten skabes, men lipasen er betydende for udviklingen af smag efter at osten er fremstillet. Vil du have en almindelig smagsudvikling, doseres lipasen efter anvisning, ellers doserer du mindre eller mere efter behag. Bemærk at man normalt kun tilsætter lipase til feta og blåskimmelost. Mikroorganismerne som man tilsætter til ostemælken, udvikler nemlig også lipase. For andre typer af ost end feta og blåskimmel, vil der blive skabt tilstrækkeligt af lipase gennem mikroorganismernes virke til at smagsudviklingen vil ske passende gennem modningstiden for osten.

Storage and Durability

Store in freezer (-18°C).

Background

What is yogurt?

Yogurt as a beverage is thought to originate from Central Asia and the reason why you can sometimes hear it spoken of as “the Bulgarian’s drink”.  It was not until the early 20th century yogurt became widely known throughout the world, when the Russian biologist Ilyich Mekhnikov popularized it as the means to a long healthy life.

Yogurt and other fermented milk products develop by the act of a myriad of lactic acid bacteria, converting milk sugars (lactose) into lactic acid. As these bacteria increase in numbers and feast on sugars, lactic acid and acidity levels increases coherently and make it difficult for the proteins to stay in solution. The distance between these proteins will begin to shorten, and in doing so they will form bonds and tangle up in masses. This is how coagulation and the characteristic thickness develops in yogurt.

Milk is usually pasteurized for the purpose of killing off naturally occurring bacteria - including the more desirable lactic acid bacteria - therefore, they must be re-introduced to pasteurized milk to enhance correct fermentation. Almost all milk is pasteurized today.

Lactic acid bacteria in yogurt are thermophilic, meaning they are a group of heat-loving species that thrives ideally between 30°C to 45°C. The most common species in yogurts are Lactobacillus Bulgaricus, Streptococcus Thermophiles, Lactobacillus Lactis and Lactobacillus Helvetica.

 

Learn more about fermented milk products

Documents

For additional information - please see the following links:

For additional information - please see the following links:

Culture Overview

Use the following to understand your possibilities for choosing cultures and enzymes for the production of butter, soured milk or cream, yogurt and cheese.

Read the introductory explanations first. This explains the basics you need to understand the range of possibilities.

Read this first

To make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.

  • Starter cultures contain good and healthy bacteria, typically lactic acid bacteria, which will ensure that the dairy product is acidified to give the product the desired taste and texture.

  • Enzymes are proteins, like rennet to drain of whey or lipase to break down fats.

  • Ripening cultures, when given the right conditions, will change texture and taste, like mould for brie cheese. 

Bacteria strains used in starter cultures are classified based on their temperature for optimal growth:
- Mesophilic bacteria strains have an optimal growth at 20-25°C.
- Thermophilic bacteria strains have an optimal growth at 35-45°C.

A mesophilic starter culture contains mesophilic bacteria strains only.
A thermophilic starter culture contains thermophilic bacteria strains only.
A mix starter culture contains a blend of mesophilic and thermophilic bacteria strains.

In addition to the mesophilic/thermophilic classification, bacteria strains are divided into classes (O, D, L, T, Y, A and B), depending on specific properties of the bacteria strains. The O, D and L classes are mesophilic. The T, Y, A and B classes are thermophilic.

The starter culture tables show which bacteria strains each starter culture includes. Additional information is available for the starter cultures:

  • Hover over the class symbol in the top row to see the names of bacterial strains for the class.

  • Hover over the Information symbol to display overall characteristics for the culture like flavour, structure and acid production speed. Where the Information symbol is shown, this indicates that the culture is a heirloom culture, meaning that the starter culture is for fermenting a single portion of milk (used only for soured milk, creme fraiche or yogurt). Following batches can be cultured using a small portion of the previous batch. For non-heirloom cultures (also called DVS cultures), you will use a new portion of the culture each time.

  • Hover over the symbol to see the prices available for the culture. Clicking the symbol adds the specified amount to the cart.

The starter cultures contain blends of bacteria strains depending on the style of the dairy product being made. Some of the cultures are shown to contain the same strains of bacteria; however, those cultures are not identical. They each have a different ratio, percentage or contains individual sub-spieces of strains in order to give the desired result.

Bacteria strains from class D and L are heterofermentive and will produce lactic acid along with CO2 (gas) and diacetyl and/or other components which will contribute a buttery taste. All other acidifying classes are homofermentive, producing only lactid acid and will contribute a more simple acidic taste.

For ripening cultures, proteolysis specifies in which degree the microorganisms breaks down the milk proteins, which contribute to the development of flavour and texture of the product.

Lipolysis specifies in which degree the microorganisms breaks down the milk fats, thereby contributing to the development of fatty acid flavour and texture of the product.

Microorganisms

Loading...

Facts

Current storage information:


Number of units in stock: 0

Shipment weight30g


Shipping (Denmark): 58,00 DKK - Select country:
You may add additional 1570 g for the same shipment price. See more here.


Vegan yogurt starter culture - Lactose free.
Lactose-free starter culture for making yogurts
Product no.: SYAB1-1, Weight: 30 g. (Content: 5 g), Not in stock
Price for
1 item: 74,00 DKK

Currency:
Show prices:


Copyright (c) Hjemmeriet 2009..2021 - Nyvangsvej 93, 4100 Ringsted - Telefon: 23 24 48 00 - E-Mail: Hjemmeriet@Hjemmeriet.com - CVR.nr. 41408391
Updated: 2021-01-16 03:41:53
12/2 - Visitors: 811513 - 1