10 Sachets Yogurt Starter Culture Natural Homemade Greek Style Yoghurt Bio

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Product Description
10 Sachets: There are 10 sachets in a large bag, 1 sachet of about 1g, which can ferment 1 liter (about 2 kg) of yogurt.
Frozen Storage: We generally freeze the yogurt starter for more than 3 hours before using it. To activate dormant probiotics. The activity of the probiotics is increased after freezing, so the fermentation success rate is greatly improved.
Milk Selection: Choose milk with relatively pure milk quality, and do not have too many milk processing procedures (milk with high calcium and pasteurized functional milk and other processing procedures are not recommended. The success rate will be compared low.
Fermentation Temperature: The fermentation temperature is controlled at a constant temperature of 40-43 degrees, and the fermentation time is generally 8-12 hours (8-9 hours if it is fast in summer). The time should not exceed 15 hours (The premise is to use normal temperature milk, do not use refrigerated milk, refrigerated milk is easy to fail).
Cured Yoghurt: The successful yoghurt is tofu-like, and the taste tends to be original. If you want to taste a little sour, you can put the successfully fermented yogurt in the refrigerator for about 3-5 hours. There is also a fermentation process in the refrigerator. This process will make the yogurt taste more mellow and the yogurt more solidified.
Specification:
Ingredients: maltodextrin, lactobacillus acidophilus, lactobacillus casei, lactobacillus plantarum, etc.
Net content: about 10g (1g/sachet; 10sachets)
Usage and dosage: 42-45 ℃ fermented 1L yogurt
Storage method: frozen storage
Shelf life: 6 months at room temperature, frozen at 0 ℃ for 18 months
Packing List:
1 Bag of Yogurt Starter(10 sachets)
Note: If you do not has relevant experience, it is better not to put sugar before making yogurt. After the fermentation is successful, add raisins, jam, honey or other fruits cut into small pieces in yogurt according to personal preference. Be careful not to add fruits with high vitamin C content such as kiwi fruit, together with yogurt The taste will be astringent.
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