Yogurt Culture
Yogurt culture (lactic starter) for stable fermentation and the same quality from one batch to the next.
Key Features
- Type: Culture / lactic starter
- Applications: Yogurt fermentation
Details
What it is
Yogurt culture, often called “maja kosi” in Albanian dairies, is a lactic starter made specifically for yogurt fermentation. Its bacteria turn milk lactose into lactic acid, which thickens the milk and gives it the taste of yogurt. The aim is a stable process and yogurt of the same quality in every batch. Under the Codex definition, yogurt is made with two thermophilic bacteria: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.
How to use it
The culture is added to milk heated to about 42–43 °C. Stirred yogurt usually ferments for 4–5 hours, while set yogurt fermented directly in the pot takes about 3–3.5 hours. Fermentation is stopped by cooling when the pH reaches about 4.2–4.5. Times vary with the culture and recipe, so follow the instructions on the pack.
What to keep in mind
- Antibiotic residues in milk inhibit the culture bacteria, and the yogurt doesn't sour properly. Check the milk at intake with the antibiotic test.
- Keep equipment and surroundings clean: bacteriophages can stop yogurt fermentation.
- Cultures are stored according to type, freeze-dried or frozen. Follow the storage conditions printed on the pack.
Cultures for cheese and sour cream are in dairy additives.
Tell us how many liters of yogurt you produce per day and how you make it, and we'll send you a quote. Call us at +355 69 202 6314 or write to us via Contact.
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