About This Product
LyoPro® Y SUAVE Yogurt Culture
Yogurt Culture (Italy) : Make the most delicious drinking yogurt or regular eating yogurt. It's simple with this Yogurt Culture/Recipe.
Yogurt is itself a nutritional super-food, offering a variety of probiotics that help with digestion and nutrition on a daily basis.
It is important to note that not all yogurts are created equal; many store bought brands contain additional ingredients such as thickeners and artificial flavors that take away from yogurt’s wholesome nature.
By making your own with a probiotic yogurt starter, you have control over taste, thickness, and consistency. In addition, the cost of producing your own yogurt is often much less than relying on grocery stores, as this 50 dose packet can combine with 66 gallons of milk. You'll only need a very small amount to make your own yogurt at home using 1/2 gallon or more of milk.
LyoPro® Y SUAVE
Characteristics: Acidification: ●●●○○ Aroma: ●●○○○ Viscosity: ●●●●○ EPS ●●●●○
Description: Lactic acid producer culture with medium acidifying activity, good aroma and more viscosity and mouthfeel with different exopolysaccharides (EPS) strain producers than LyoPro® Y and LyoPro® Y MILD which are longer in structure and contribute to the texture, mouthfeel, taste perception, and stability of the final products. Suggested mainly for drinking yogurt and stirred yogurt produced with high mechanical stress.
Composition: Streptococcus Salivarius subsp. thermophilus Lactobacillus delbrueckii subsp. bulgaricus
Application: Fermented milk, stirred yogurt, drinkable yogurt with good consistency, long structure and creaminess.
Shelf-life: 20 months at -0.4°F (-18°C)
Kosher Status:
OK Kosher Cholov Yisroel
Use either our medium or large food grade nylon straining bag to strain out some of the yogurt whey which will result in a very thick Greek yogurt, high in milk solids and rich in good fat and proteins. Our medium straining bag will accommodate up to 1 gallon batches while our large straining bag will accommodate up to 7 gallons.
Look into additional yogurt ingredients, as well as Kefir Kombucha, and tea products and recipes to infuse your diet with wholesome and nutritious homemade options.
You can also use your Instant Pot to make yogurt!
Directions for Use:
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.
(95-113°F).
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.
