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Lactoferm Yoghurt Culture 5g

  • £7.99

  • Brand: Lactoferm
  • |
  • Product Code: Yoghurt Mother Culture
  • |
  • Availability: In Stock




Lactoferm Yoghurt Culture

Are you fed up with the quality of the yoghurt available at shops? Or have you ever thought about preparing your own, home-made yoghurt which is free from sugar and artificial ingredients? Now you have the chance to become a professional yoghurt manufacturer. 

This Lactoferm Yoghurt Culture is a product which is perfect for professionals and amateurs who wish to prepare their own yoghurt. It contains only good bacteria: Streptococcus termophilus and Lactobacillus bulgaricus cultures. Each package includes 5g of content and this amount is ideal for the preparation of 1 liter culture. 

The culture can be re-cultivated many times. In order to do so, you just need to store from 2 up to 3 tablespoons in your fridge for the next time you want to prepare some yoghurt. Moreover, freezing can be also helpful in case of achieving the best quality of your dairy product – you need to keep the culture dry in the refrigerator.

To make your own, natural and soft yoghurt, you need up to 8 hours. The mixture should be heated in 47 degrees Celsius. In case you want to produce some hard cheese, fresh cheese and/or soft curd cheese you also need Lactoferm rennet.

  • Lactoferm Yoghurt Culture
  • Content 5g. For 1 litre culture. Can be re-cultivatedmany times
  • Freeze dried culture of superior quality. Make a soft,natural yoghurt in 6-8 hours at 47 °C.
  • Can be re-cultivated many times (keep 2 or 3tablespoons in the refrigerator for the next time you want to prepare yoghurt).
  • This Lactoferm® Yoghurt culture contains Streptococcustermophilus and Lactobacillus bulgaricus cultures.
  • To prepare hard cheese, fresh cheese and/or soft curdcheese you also need Lactoferm® rennet.

Instructions

Dissolve the Lactoferm® yoghurt culture in 1 litre of sterilised milk. If you use farm-fresh raw milk then boil the milk before use and then chill it rapidly to approx. 25°C in order to destroy all foreign bacteria. The best results, however, are obtained with homogenised milk. You may use whole milk, semi-skimmed and skimmed milk.

Now place the beaker with the ‘inoculated’ milk WITHOUT the lid in the Lactoferm® yoghurt maker. Place the lid on the yoghurt maker and plug in your appliance. Fermentation takes approximately 10 hours the first time. A great advantage of the Lactoferm® yoghurt machine is that the appliance automatically cools down after the fermentation process so the maturation time is not interrupted.

If you want, you can then place the Lactoferm® milk beaker WITH the lid on it in the door of your refrigerator (you need to switch off the appliance yourself and immediately place the milk beaker in your refrigerator when using a non-automatic appliance). Do not store your yoghurt for longer than 10 days. During this time, the lactobacillus activity is the highest.

You now have prepared your first litre of yoghurt. As you will see, this yoghurt may be rather liquid. Don’t worry, your next batch(es) will be thicker. Always set aside 2 to 3 tablespoons of this yoghurt for your next batch, but do not store it for longer than 3 days. For your next batch(es) add 2 to 3 tablespoons of your current batch of yoghurt to 1 litre of sterile milk (see first paragraph). Follow the same instructions as above for the first batch, but now the fermentation process is reduced 3 to 4 hours.

Once again store 2 to 3 tablespoons of this yoghurt for your next batch(es). You can thus continue to cultivate up to 15 batches of yoghurt, starting from one culture. Afterwards we recommend starting a new culture with a Lactoferm® yoghurt culture as explained in the first paragraph.

Tips:

• You cannot use Lactoferm® yoghurt cultures to prepare soy milk yoghurt.

• The times indicated apply when using the Lactoferm® yoghurt maker. If you choose to use a different appliance, these times may vary. Use the listed times as a guideline and adjust them in function of your own appliances (often longer times).

• If the yoghurt is not sufficiently ‘creamy’ then there are several possible reasons for this: 

- the milk was not sufficiently cool when adding the yoghurt culture, which destroyed the bacteria. In this you can add a new culture to the same milk, when sufficiently cooled.

- The temperature of the milk was too low. This particularly happens when you are not using an appliance, but a thermos. In that case the temperature of the milk has to be approx. 42 °C. We recommend that you do not use a thermos! The change in temperature is the reverse and a thermos is thus less suitable for preparing yoghurt.

- the milk was not sterilised, resulting in foreign bacteria which prevent the yoghurt culture from growing.

• Always dissolve the yoghurt culture in a small amount of milk, stirring well so there are no lumps. Add this paste to the rest of the milk (1 litre).

• Always wash your equipment and beakers thoroughly! Yoghurt is a live product; it contains no preservatives and thus can be easily infected by foreign bacteria.


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