Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt

Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)

Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt

YOGURT STARTER CULTURES FOR PURE ACIDOPHILUS YOGURT Pure Acidophilus Yogurt Starter - 1 sachet 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. 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. Greek Style Yogurt The Greek Style yogurt is any strained yogurt as all the water(and whey) is removed from the plain yogurt. This straining is done Authentically 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 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 yoghurt'' you need to make it in Greece(as per the legislation), however straining of the yogurt is enought to archive the authentic texture and taste all around the world.

Key Features

• ✅ Use with all kinds of yogurt makers
• ✅ Contains live active bacteria of '' Lactobacillus acidophilus''
• ✅ One sachet is enough to make 1 quart of plain, mild in taste yogurt and re-cultured after
• ✅ Suitable for vegetarians and SCD diet
• ✅ Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO

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