Where To Buy Yogurt Culture In Nigeria ((LINK))
I would like to make coconut yogurt in an electric yogurt maker. My machine heats and then automatically switches to cool after fermentation. My recipe says to ferment for 24 hours to ensure highest possible live cultures. I need to avoid dairy and soy and so think a probiotic capsule is the best starter for me.. Can you tell me how much probiotic to add? Can you also suggest which strains might work best? I have capsules ranging from 16 billion to 60 billion. Thanks!!
where to buy yogurt culture in nigeria
Instructions on your site state that a yogurt maker MUST be used fir this specific type due to the different types if cultures. It does NOT state this on the box. I will now have to make a return journey to the store and hope that they will refund me or allow me to exchange for another starter.
Animal milk yogurt is produced using a starter culture made up of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Lactobacilli and bifidobacteria may also be added.
Yogurt starter cultures are carefully balanced so that the strains work together, but different combinations of these bacteria produce different types of yogurt. A country or region is often known for a specific blend. Depending on the fermentation and time the characteristic tangy flavor of homemade yogurt can range from mildly sour to very tart, plus the texture can vary from drinkable to thick set.
There are other factors also - The type and quality of animal milk you use also impacts the texture. Goat milk yogurt and raw milk yogurt will be runnier than pasteurised cow milk yogurt. Yogurt starter culture can also be used to ferment cream.
There are no specific strains of bacteria required for making non-dairy yogurt. Any combination of sugar loving bacteria, from either a yogurt starter culture or a probiotic capsule or powder will repopulate if the conditions are right. The only 3 things they need are food (a little bit of sugar), warmth and time. But, always follow the directions and use the exact amount specified.
It is essential that you follow the directions and use the amount specified. It may be tempting to add more starter culture to your yogurt in an attempt to increase the probiotic content, but this can negatively affect the texture and consistency and possibly spoil your yogurt.
Using a quantity of existing yogurt is a common way to inoculate milk for a new batch of yogurt. When purchasing commercial yogurts look at the ingredients list and make sure it contains live cultures and does not contain any flavours or additives. Plain Greek yogurt is the best choice.
Commercial, non-dairy yogurt will contain stabilisers and gelling agents that will interfere with the yogurt culturing process. It is advisable to always use a dried bacteria starter culture or probiotic with non-dairy milk.
Probiotics may come as a powder or capsule. To use as a yogurt starter culture, simply add the required dose or open the capsule and pour the contents into your milk. One dose or capsule is enough for 4 cups of milk.
Once you are confident making yogurt, you can experiment with adding new strains of bacteria. A few grains of vegetable starter culture or probiotic powder in addition to a yogurt starter culture will produce therapeutic grade yogurt.
Always add your yogurt starter culture to the milk when it is below 108 F (42 C). Temperatures above 43 C will kill bacteria. This step by step recipe will explain further and take the worry out of making yogurt at home.
Can I use cultured buttermilk from the store as a starter? If so, how much would I need to use in this recipe? I can not seem to find a definitive answer anywhere on the internet. I hope you can answer this for me. Thank you.
Step 2: Cool MilkCool milk back down to lukewarm (about 110 degrees F, 43 degrees C), then add 1/2 cup of the warm milk into the yogurt. (Ensuring the milk is cooled down will prevent you from killing the live cultures in the yogurt.) Whisk the yogurt and milk together, then add the rest of the milk and mix well.
Step 3: Let SitPlace your mixture somewhere warm and let sit for 4 to 8 hours, or until yogurt is thick and tangy. My favorite method for making yogurt is to wrap the jar in a warm, moist towel, then setting it in the oven with the oven light on. The light will provide enough heat to ferment the yogurt!
When I dumped the contents of each sample onto a flat plate, the contrast was dramatic! Look how much smoother and creamier the yogurt looks on the right, where only a small amount of starter was added to the milk.
Loved your many experiments using different ammounts of starter and inoculation times and well documented.I have been making yogurt for years and have tried many different yogurt types as starter as well as temperatures and innoculation time.I actually use 1 cup of Fage greek yogurt to make a 8 cup batch. I built something that I connect to my yogurt maker that keeps the temperature at 109 -110 and innoculate for 13 hrs.My yogurt comes out thick with no straining needed. I am able to save a cup from each batch to start the next one. I can get 4 batches from this without having to start fresh.One thing that I learned about the 2 main cultures in yogurt is that they are anaroebic and one of them slowly dies upon exposure to oxygen.In order to resolve this problem, I use fermentation locks in the lids when storing my yogurt in the frig.The cultures continue to eat the food available and produce carbon dioxide which pushes the air out of the fermentation lock and keeps your yogurt fresher longer.I know that if you put in too much starter, the cultures all fight for it and you end up with weak cultures and runny yogurt.I think your experiments have been well done.Your website is in my favorites for sure
Yogurt is a cultured or fermented milk product that is soured and thickened by adding specific lactic acid-producing cultures to milk. The basic cultures or probiotics used to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. Additional probiotics are often added. Common ones are Lactobacillus acidophilus, Lactobacillus casei, and Bifidus, all of which may help to maintain the balance of bacteria needed to boost the immune system and promote a healthy digestive tract.
The NYA has established standards for probiotics. For yogurt to be healthy, it must have at least 100 million cultures per gram at the time of manufacture. Frozen yogurt must contain 10 million cultures per gram. If these minimums are met, the Live and Active Cultures seal may be on the label.
The difference between traditional and Greek yogurt is in the processing. Greek yogurt is strained three times instead of twice, giving it a creamier texture. The whey is removed in the straining process and, as a result, a serving may only provide about 25 percent or less of your daily calcium needs. On the plus side, Greek yogurt often has more protein grams per serving. Always check labels to find out what cultures have been added.
Once you start making your yogurt starter culture at home, you can experiment with a variety of flavors and save tons of money. Add fruits, natural sweeteners like honey or agave, and make a range of smoothies each morning with your healthy and tasty yogurt. 041b061a72