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A4Y yogurt mixture in a resealable sachet for 1 liter of milk per serving
EVEN TASTIER, EVEN HEALTHIER! with acidophilus, Bifidobacterium and prebiotic fibers. In addition to the numerous beneficial bacteria, our new yogurt culture also contains acidophilus, which is not only an extra probiotic strain, but also takes care of the formation of the proper sourness and taste of yogurt. 10x5 litres of milk for inoculation
Optimal Inoculating temperature: 43-44 °C
The sachet version contains bacteria in a much more concentrated way. Since the starting cell count of probiotic strains is higher, the proportion of probiotics in the final product will also be much higher. In addition, it has a much higher content of prebiotic inulin, which also has a very positive effect to our body.
How is A4Y yogurt culture different from Natural Yogurt culture?
Our new yogurt culture is based on our natural yoghurt culture, however, we have added a new strain of Lactobacillus acidophilus, which is also a probiotic strain, making this blend even healthier. In addition, what is even more important is that this strain is responsible for a pleasant sour taste. So in the end, we get a culture similar to natural yogurt, only even tastier and even healthier!
What will your yogurt look like?
It has a strong yogurt scent, real yogurt flavor, sour, dense creamy texture.
How long will it last?
It will also last 2-3 weeks in the refrigerator.
What makes yogurt healthy?
When making yogurt, lactic acid bacteria that effectively helps digestive processes, supports and cleanse the intestinal flora, displaces unwanted bacteria, pre-digests and transforms food, helps the immune system. They produce enzymes and organic acids.
One more important point: it will be exactly what you put in your yogurt. You can be sure that there is no excess sugar, stock improver, etc. in it.
You can also make Greek yogurt, tzatziki sauce, yogurt cream or drinking yoghurt.
The role of inulin in the culture is twofold. It helps the bacteria of yogurt to travel along the stomach-bile-small intestine obstacle course. It provides a direct source of energy for bacteria. Inulin is a plant fiber that is not digestible to humans, but it is already digestible to bacteria in the gut. Moreover, it specifically promotes the growth of beneficial bacteria found in the intestine. It tastes sweet, yet it can be consumed by diabetics.
What milk can it be made from?
It can be made from any store milk you like. You can use organic milk, less or fattier milk. You can even make it from lactose-free milk. It is good to know that the favorite food of the bacteria that make yogurt is lactose, so homemade yogurt aged for a couple of days significantly reduces the amount of lactose and produces enzymes that directly help digest lactose.
If you want to make it from raw milk, you need to heat the milk at 88-92°C (5-10 minutes). Then you can mix the bacteria into the cooled warm milk.
Can I make yogurt from plant-based milk?
Yes, the fermentation process takes place from any vegan milk, but over a longer period of time. Such yogurts are worth keeping in the dunst for 6-12 hours. The plant-based milk supplemented with yogurt aromas, will turn sour with a powerful yogurt flavor. Usefull bacteria will multiply, this will also be delicious, healthy, yogurt. You can only count on the coagulation and thickening of plant-based milk if the milk from which you work is sufficiently protein-rich. Practically, you can expect soy milks to turn into yogurt in texture. ("protein milks" can also be good, eg: chickpea milk) Most vegan milks will not coagulate and will not be denser, but they can be thickened with vegetable thickeners: agar-agar, arrowroot flour, konjac flour, pectin, tapioca, chia seeds, carob flour, etc.
Vegan milk can be fermented to a more sour taste, the more carbohydrates in it. Since the bacteria that make yogurt breaks down carbohydrates and mainly produce lactic acid from it, you can help acidification with little sugar or honey.
The temperature of fermentation affects the speed of the acidification process, so it is worth tasting the yogurt you are preparing sometimes, whether it is quite yogurt - does it taste sour? It is worth storing the finished yogurt in the refrigerator, - it will last a long time.
What tools do you need?
A pot in which you heat the milk. A thermometer suitable for measuring the temperature of milk. A simple dunst, food thermos, thermobox or sous-wide appliance. Yogurt culture.
Universal fermentation machine
- Streptococcus termophilus
- Lactobacillus delbrueckii subs. bulgaricus
- Bifidobacterium lactis (probiotic)
- Lactobacillus acidophilus
- inulin (prebiotic plant fiber)
- carriers of bacteria: maltodextrin, sucrose
Dosage: 1 capsule A4Y yogurt culture is enough to inoculate 5 litres of milk. Pull apart the capsule, dissolve the content of the capsule in a little lukewarm water, than inoculate the solution in to the milk.
storage of yogurt culture:
within +4 °C (on the lower, colder shelves of the refrigerator or in a freezer)
Making yogurt is very easy:
Inoculate the milk at 43-44 °C. Keep the milk cultured in this way for 4 hours at this temperature for a maximum of 6 hours. The easiest way is to put it in a thermos or simply dunst it. After 3.5-4 hours, if it has clover, put it in the refrigerator.
Yogurt prepared in this way will last 2-3 weeks in the refrigerator, but most of the live flora is in it in the first week.
Preparation of Greek yogurt, salad dressing:
In the traditional way: Drip the finished yogurt in a curd bag.