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Yogurt Cultures for Large Batch Production & Small

  • Yogurt Cultures
  • Vanilla Beans
Price:
$21.97
Quantity:


Product Description

Two yogurt strains to make the yogurt of your choice. Though they differ a bit in the lactic strains, adjusting temperature and ripening time can also affect flavor and texture. Heat the milk to 180-185f (82-85c), then cool to inoculation temperature. Usually your yogurt will taste nominal in 4-8 hours. To make Greek Yogurt, strain the yogurt through a fine mesh food grade nylon bag.
 
YC-180: $21.97-50 dose packet can be used with 70 gal. (250 liters) milk. Use an appropiate amount for the milk batch size you're using. The culture will produce yoghurt with medium flavor, high viscosity and medium postacidification. Suitable for cup set, stirred and drinking yogurt. Very mild flavor, smooth and heavy body. No post acidification. This is a great blend, use an appropiate amount to make one gallon or less. To reculture and make more yogurt, usa a ratio of 10-1 (milk to yogurt) to make additional yogurt batches.

  • Lactobacillus delbrueckii subsp. bulgaricus
  • Lactobacillus delbrueckii subsp. lactis
  • Streptococcus thermophilus
http://www.thecheesemaker.com/pdf/Yogurt_PI YC-180 100249.pdf
http://www.thecheesemaker.com/pdf/kosher_cert_yogurt_YC-180_2013.pdf

YF-L812 (thick set): $21.97-50 dose packet can be used with 70 gal. (250 liters) milk. Use an appropiate amount for the milk batch size you're using. The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification. Suitable for cup set, stirred and drinking yogurt. To reculture and make more yogurt, usa a ratio of 10-1 (milk to yogurt) to make additional yogurt batches.
  • Lactobacillus delbrueckii subsp. bulgaricus
  • Streptococcus thermophilus
http://www.thecheesemaker.com/pdf/kosher_cert_yogurt_YF-L812_2013.pdf

ABY-3 (thick set): $31.97-Thermophilic lactic acid culture. Contains the documented probiotic strains BB-12 ® and LA-5®. 50 dose packet can be used with 70 gal. (250 liters) milk. The culture will produce yogurt or fermented milk with high body, very mild flavor and very low post-acidification. Suitable for cup set, stirred and drinking yogurt. Very mild flavor, smooth and heavy body. No post acidification. This is a great blend, use an appropiate amount to make one gallon or less.

  • Bifidobacterium species
  • Streptococcus thermophilus
  • Lactobacillus acidophilus
  • Lactobacillus delbrueckii subsp. bulgaricus
Industry:
Remove culture from the freezer just prior to use. Sanitize the top of the pouch with chlorine. Open the pouch and pour the freeze-dried granules directly into the pasteurized product using slow agitation. Agitate the mixture for 10-15 minutes to distribute the culture evenly. The recommended incubation temperature is 35-45°C (95-113°F).
Hobbyist:
Usage rate:  1/16-1/8th tsp. (.3-.6ml) for 1-2 gal. 3.78(l) of milk. Using a dry sanitized small spoon, remove the culture and distribute onto the warmed milk to inoculate at (95-113°F) 35-45°C. Or follow the recipe here or in recipes.  Do not allow the culture to come into contact with water, humidity. Fold the foil packet up to help seal it and store in two plastic Zip Lock or similar brand plastic bags in the freezer. To reculture and make more yogurt, use a ratio of 10-1 (milk to yogurt) to make additional yogurt batches.   
Shipping included within the USA.



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