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Starter culture for making Bulgarian yogurt.
Produces a mildy flavoured, silky smooth Bulgarian yogurt. Cultures within 12-20 hours depending on the desired level of acidity. The yoghurt needs additional 12 hours maturation in the fridge to develop optimal flavours and texture. High fat content milk makes creamier yogurts.
If you prefer a thicker yogurt like greek, run your regular yogurt through a tight woven cheese cloth or use a yogurt strainer to drain off excess whey.
Contains powder for making up to 250 litres of yogurt.
See our recipe for home-made yogurt here
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Content
Contents: 10 g.
Other products with similar contents: - Hjemmeriet > Yogurt > Cultures > Thermophilic: Yogurt culture - Y - YoFlex Mild DosageContents of 10 g is intended for 250 liter. Note om dosering af bakteriekulturer og enzymer
Storage and DurabilityStore in freezer (-18°C).
DocumentsFor additional information - please see the following links: For additional information - please see the following links:Culture OverviewUse 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 firstTo make dairy products you typically need starter cultures and eventually enzymes and ripening cultures.
Bacteria strains used in starter cultures are classified based on their temperature for optimal growth: A mesophilic starter culture contains mesophilic bacteria strains only. 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:
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. Suggestions on startersLoading... Culture overviewLoading... MicroorganismsLoading... TipsOm konsistensJo længere tid yoghurten syrnes, des mere tykflydende bliver den og des mere smag vil den tillige opnå. Herunder ses et diagram, som illustrerer effekten af varmebehandling af mælk inden syrning, De farvede områder (1 – 5) afgrænser effekten af varmebehandlingen. Bemærk: Ændringen i viskositet ved varmebehandling skyldes påvirkning af mælkens valleproteiner. Diagrammet viser, er det mere er tiden end temperaturen, der giver en øget viskositet. Maksimal viskositet opnås ved varmebehandling i 17 minutter ved 87°C. En nem måde at håndtere varmebehandlingen på er, at opvarme mælken til 85-90°C, slukke for varmen og lade gryden stå i f.eks. 10 minutter, inden gryden sættes i vandbad for hurtig afkøling til 42°C. Diagrammet er kun vejledende og er udarbejdet på basis af tilgængeligt materiale fra
FactsCurrent storage information:
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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.
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