Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)
Score By Feature
OveReview Final Score
Product Description
Questions & Answers
Cow's milk, sheep's milk, and buffalo's milk are the traditional milks, and they deliver the best results in terms of texture and traditional taste; camel's milk, on the other hand, contains very little fat and has a liquid texture. However, the flavor is unique, and if you don't mind the liquid texture, go ahead and try it.
Use two packets, in my opinion.
This is the last product I'll ever buy.
Hello Susan,br>The amount is printed on the back label of the sachet. Please take a look at the photos in the gallery.
Selected User Reviews For Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)
For the past year, I've been making my own yogurt. So far, I've tried four different cultures and have been pleasantly surprised at how easily I can distinguish between them in terms of flavor. Although "Pure Acidophilus" sounds similar to "Acidophilus," I found it to have a distinct flavor. When compared to "Pure Acidophilus," the "Acidophilus" culture produces a slightly tarter yogurt. "Pure Acidophilus" had the mildest flavor of all the cultures I'd tried so far. I ate the Acidophilus, Bio, and Bulgarian yogurts plain, with the exception of some fresh fruit. I like to add a little something else to "Pure Acidophilus," such as a small amount of maple syrup or honey, or a dash of cocoa powder. br>br>I have an Epica electric yogurt incubator, which keeps the temperature constant while the culture is incubating. It is not necessary to use an electric yogurt maker to make your own yogurt, but it does make it easier to maintain the proper temperature. It's a very simple procedure. All I have to do now is combine the yogurt culture with warm milk (between 104°F and 113°F) and pour it into jars. I like to start at 113°F so that it doesn't get too cold while I'm working on it. The jars must then be kept at the correct temperature for 12 to 24 hours, with the yogurt culture being kept at a constant temperature and in a constant position (no moving or shaking) throughout the incubation period.
In my Instant Pot, this makes the most delectable yogurt! I did not make any preparations ahead of time. I didn't start it or anything; I simply poured it into the milk when it was around 90 degrees (after it had cooled down). )br>br>After using the first batch as a starter, I made a second batch that was even better. So, if the first batch isn't tart enough, make a second batch with that yogurt.
This is the only thing I'm going to buy from now on. Here's how I made it:
- Boil the tools for 8 minutes to sterilize them. br>br>- -br>br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br>-br Allow it to cool to 111 degrees Fahrenheit. br>br>- 2T plain Greek yogurt (any kind), yogurt cultures, and 1/2 cup 111°F milkbr>br>- In a glass mixing dish, whisk together 2T plain Greek yogurt (any kind), yogurt cultures, and 1/2 cup 111°F milkbr>br>- br>br>- pour this mixture into the entire pot of boiled/cooled milkbr>br>- In an instant pot, cook for 10 minutes on the regular yogurt setting (most recipes call this incubation). br>br>- 5 hr>br>- 5 hr>br>- 5 h 5 minutes of chilling Refrigerate for 6 hours.
The item is exactly what it claims to be. Even though we were careful to check temperatures and other factors, we thought our first batch of yogurt had failed, despite the fact that we are NOT inexperienced yogurt makers. We decided to leave the second batch overnight because the first batch had not firmed up after eight hours, and we discovered perfect yogurt the next morning. So, it may take a little longer than others, but we even made a second overnight batch with the starter from the first batch, which turned out great overnight as well. So make sure you leave plenty of time for it to ferment! It tastes fantastic!.
At the four-hour mark, the second batch was perfect. My children and husband both enjoy yogurt and agree that it is superior to store-bought varieties. Our dairy cows provide us with whole milk. I simply pasteurize on the stovetop and let cool to the proper temperature for culture. I've already completed one. It goes from 5 gallons to nothing in less than a week. It's really good!.
It's not the first time I've made yogurt at home. The flavor is delicate, and the texture is silky. Because I've made yogurt before, I didn't strictly adhere to the manufacturer's instructions. I simply boiled about 1 liter of organic milk, cooled it in ice cubes in my kitchen sink, and tested the temperature by sprinkling a few drops (using a clean teaspoon) on the inside of my wrist (should feel warm); Poured some milk into a sterilized jar (from my Euro Cuisine yogurt maker's set), added 1 sachet of culture, mixed until it dissolved, added the mixture to the rest of the milk, mixed well, and poured into the jars (it yielded 5 1/2 jars). I checked the product after about 16 hours in my yogurt maker (it may have been ready earlier, but I had a busy morning), and it appeared to be set and smelling wonderful! I'm also going to try filling all 7 jars with 1 sachet for 1,5L. After that, I'll revise my assessment.
This is, in my opinion, a fantastic way to make the type of yogurt I prefer: tangy and velvety. There are numerous methods for creating the type of product that one desires. In an Instant Pot, I use whole milk. After sterilizing and cooling the milk, I use three packets (for approximately 1/2 gallon milk) and incubate it for 12 hours (overnight). I strain the yogurt for about 6 hours in the fridge using double-thick cheesecloth in a fine mesh colander. I don't flavor the product because I'm not a fan of flavored yogurt (much like I'm not a fan of flavored beer). This produces a product that I enjoy; everyone else can experiment to make a product that they enjoy.
Related Products For Yogurt Starter Cultures - Pack of 3 Freeze-dried Culture Sachets for Pure Acidophilus Yogurt (3)
