Yoghurt Culture -Y450B
Makes 80-100 litre batches! Wow - why buy when you can make that much so cheaply.
Y 450 B - Yoghurt Culture
See how easy this Yoghurt is to make. This culture produces a lovely thick and creamy yoghurt, with medium acidity when using the directions carefully. It consists of specifically selected strains of a mild acidifying Lactobacillus delbrueckii ssp. bulgaricus and a low content of fast acidifying Streptococcus thermophilus.
(Our culture contains NO Bifidus, and is therefore OK for the SCDTM diet.)
Making you own yoghurt with this culture is very simple, and very economical as the culture is highly concentrated, and each sachet will make 80 to 100 x 1 litre batches of yoghurt.
Each sachet is supplied with two sterile jars to keep your culture safely in the freezer, and allow you to easily pick up just a small amount on the end of a knife.
We do recommend buying a set of measuring spoons that have been specifically designed to handle the tiny amounts of culture used for cheese and yoghurt kits. These can be added as a separate product.
Please note: your kit and/or equipment will be dispatched directly from our cheese/ yoghurt makers to ensure it arrives safely and quickly by express post or as fast as we can get it to you. We do not keep kits onsite at this stage due to the freezer and refridgeration conditions needed for some of the kit items.
The EXPRESS POST cost will be added at checkout when asked to be sent by Aust Post. It is quite light so if you would like to order up to 4 kits, one amount of express post charge will apply at checkout.
Please note that you will need a yoghurt maker to make your yoghurt. Have fun.
Q & A
1.Slimy or stringy yoghurt is usually a temperature control issue ... if the temperature drops during the first 6 to 8 hours of the innoculation period, you will get a stringy, slimy end product. The thing to do is check the temperature in the Easiyo during the first few hours ... ‘
2. How to make my yoghurt more thick?
90 deg for an hour is excessive for heating, 10 minutes is all that is needed once the temp is achieved ...
The the milk needs to cool to 40 deg C, have the culture added, and be kept at 40 deg C ... 37 deg is bordering on being too cold.
If you don't want to use powdered milk, hanging the yoghurt in a tight weave cheese cloth is a way of getting it to thicken by draining the whey. I prefer to use powdered milk, as then I get a full litre of yoghurt.
Another way to thicken yoghurt is to add a thickener such as agar ... once again prefer to use powdered milk
Real milk is made from fresh, pasteurized milk. First, the milk is concentrated in an evaporator until 50% of the milk solids remain. Next, the concentrated milk is sprayed into a heated chamber where the water almost instantly evaporates, leaving behind tiny dry milk particles. real powdered milk has the following ingredients, that all came from the milk ...
- Nonfat Dry Milk, Vitamin A Palmitate, Vitamin D3
If your powdered milk has any of the following listed, it is not real powdered milk ..
- sweet dairy whey, non-fat dry milk solids, partially hydrogenated vegetable oil (contains one or more of the following:canola oil and/or soya oil), corn syrup solids, sodium caseinate, dipotassium phosphate, propylene glycol monostearate, mono and diglycerides, lecithin, carrageen.