Yogurt Starter Cultures - For Balkan Style Plain Yogurt

Yogurt Starter Cultures for Authentic Balkan-Style Plain Yogurt

Balkan-style yogurt starter - 1 sachet. Suitable for use with all kinds of yogurt-making devices.

International step-by-step instructions, a yogurt app, customer service and coaching, as well as YouTube animated video explainers and a support forum are provided for a comprehensive user experience.

The pure bacterial blend of cultures is laboratory-made, free from additives, maltodextrin, gluten, and GMOs. It is suitable for vegetarians and those on the Specific Carbohydrate Diet (SCD).

Yogurt is a dairy product made by the fermentation of whole milk by lactic acid bacteria. The bacteria in the starter culture will process the lactose in the milk, producing lactic acid as a byproduct, which thickens the milk's fats to create the characteristic creamy texture of yogurt.

The starter contains live lactic acid bacteria like Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus. It works best with whole dairy or soy milk that is free of preservatives and additives.

One sachet can make approximately 1 liter (1 US quart) of yogurt. The first batch can then be recultured multiple times to make more yogurt.

Convenient Yogurt Starter Culture Packs: - Pack of 3 sachets: Ideal for beginners and testing - Pack of 5 sachets: Great for beginners and large batches - Pack of 10 sachets: For yogurt lovers and large batches - Pack of 12 sachets: A yearly supply (if recultured 4 times per month)

How to Make Yogurt at Home: 1. Start with whole milk (cow, sheep, goat, or buffalo) or soy milk, free of additives and preservatives. 2. Boil the milk to kill non-yogurt bacteria and evaporate water. 3. Cool the milk to 40-45°C (lukewarm), the ideal temperature for the bacteria to thrive. 4. Add the yogurt starter and gently stir. 5. Incubate in a warm, protected place for 3-24 hours, allowing the bacteria to ferment the milk and produce lactic acid. 6. Check the yogurt for the desired consistency, but do not ferment for more than 2 days to avoid excessive sourness. 7. Refrigerate the yogurt to stop the bacteria from further multiplying and changing the flavor. 8. Reserve 2-3 tablespoons of the yogurt to use as a starter for your next batch.

Reculturing using reserved yogurt requires only 3-6 hours of fermentation, resulting in an even better texture and taste.

With a few simple steps, you can enjoy homemade, authentic Balkan-style yogurt as often as you like.

product information: