The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. The living cultures in yoghurt are called beneficial bacteria because they support digestion and are nourishing. When beneficial bacteria are taken to improve health, they are considered ‘probiotics’. Essentially yoghurt is the product of these beneficial bacteria fermenting milk and turning it into an acidic food that will stay consumable longer than milk itself.
Making yogurt at home is healthy and cost-effective.
Benefits:
-It's Rich in Important Nutrients
-It's High in Protein
-It May Strengthen Your Immune System
-It May Promote Weight Management
Uses:
-Its creaminess helps keep baked goods moist
-Its tanginess imparts a crave-worthy, old-fashioned flavor
-It can act as a garnish, in place of ice cream or whipped cream topping.
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Details of the Cultures:
Thick - Non Milk:
- Provides a mild fermented dairy taste and odor of yogurt.
- For non-milk as well
- Suitable for thick drinking yogurt or spoonable yogurt with a very soft texture
- Thick and dense texture, taste and odor
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus delbrueckii ssp. lactis
Sour Taste:
- Suitable for spoonable set yogurt
- High-fat and high-protein structure, with moderate sour-milk taste and flavor
Mild Taste
• Provides mild dairy taste and rich yogurt flavor
- Thick consistency & long shelf life yogurt (passed test for 14 days at 26–27 C°)
- Gives medium viscosity and thick consistency
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus
Greek Yogurt
- Provides a dense structure and slightly viscous consistency (thick after stirring);
- Provides pronounced, refreshing cultured dairy flavor.
Streptococcus salivarius ssp. thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus
Drinking Yogurt
• Medium viscosity and thick consistency
• Pronounced flavor of yogurt
• Pronounced creamy flavor
Streptococcus salivarius ssp. thermophilus, Lacto-bacillus delbrueckii ssp. Bulgaricus
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Directions for Cultures:
Make sure all items are clean.
Mix the culture into a tank at 40-43ᵒС, standardized milk mixture.
After mixing the starter culture, stir the milk intensively for 20 minutes. Repeat the stirring process in 1 hour.
Thick - non milk / Mild Taste-
Length of the fermentation process from the moment of starter inoculation until 4.5-4.55 pH
at 40-41 °С = 5.5 - 7 hrs.;
at 42-43 °С = 4.5 - 5.5 hrs.
Drinking Yogurt:
Length of the fermentation process from the moment of starter inoculation until pH 4.55-4.60:
at 43-44 °С = 4 - 4.5 hrs.
Greek Yogurt
Length of the fermentation process from the moment of starter inoculation until 4.5 - 4.6 pH
at 37-39 °С = 6-7 hrs.:
at 40-42 °С = 5-6 hrs.;
at 43-44 °С = 4-5 hrs.
Sour Taste Yogurt
After culture application, intensely mix the milk within 20 minutes. The duration of milk fermentation to pH 4.55-4.65 is 4 - 6 hours.
