What are yoghurt starting cultures?

There are many reasons why a home cook could prefer home yogurt over the brands purchased in the store. Any household that passes through several cartons a day knows that the costs are added up, and chefs who are worried about what is in the food that cooks can feel more comfortable to produce yogurt from scratch. Yogurt starting cultures and milk are needed to produce weekly or even daily doses. Cultures are simply living beneficial bacteria that help transform milk into healthy, delicious yogurt. Everything required is milk, glass bowl, wooden spoons and hills of at least processed yoghurt from the grocery store that can be used as a starter. With this method, chefs should use unwavering yogurt, which contains a number of types of probiotic bacteria, such as bifidobacterium longum, Lactobacillus delbrueckii, or Lactobacillus acidophilus .

Another option is to buy yoghurt starting cultures from a health food store or ONidly. It has several advantages. First, the cook has more options about the taste and thickness of the yoghurt. Specific cultures can create a yogurt that has a particularly cake or very slight taste. Some people prefer stronger yoghurt, such as Greek style, while others like more buttermilk consistency.

Matsoni yogurt starting culture come from the Caspian Sea area and create richly flavored yogurt, which is especially good for frozen yoghurt desserts. On the other hand, Pima creates a fine yogurt similar to buttermilk that is ideal for smoothies and soups. There are also Kosher Jogurt and Vegan Starting Cultures, or others who do not consume dairy products, can buy cultures that work with almonds, rice and soy milk.

Most yoghurt starting cultures require milk to be gently heated. This is where the reserved machine comesmoreover useful; The chef simply pours into a substitute for milk or ruthless and adds culture. The machine brings it to the perfect temperature and a few hours later the yogurt is ready. There are cultures for purchase that do not require milk to heat. With these, the chef brings milk to the room temperature, pours it into a bowl, adds culture, and waits for the yogurt to reach the right consistency.