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Starters for Yogurt
LA - MY 800
New product
Ferments for the preparation of Yogurt and cheese
It is a mixture of strains of natural origin created to respond to the needs of acidification, texture and flavor in the manufacture of yogurt and cheeses. It contains the following ferments: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus The recommended dosage is as follows
- 25 l milk yogurt
- Reblochon 65/100 l milk cheeses
- Soft cheeses, semi-hard cheeses 65/100 l of milk
The appropriate temperature is 42ºC
This culture gives a rapid acidification to ph 4.70-4.60 and then slowly acidify until it reaches a lower ph. This allows good ph control and optimizes a constant quality product.
You can buy this product in envelopes to inoculate 25/100 liters of milk.
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More info
Make yogurt at home
To make yogurt, sprinkle the proportional part of the sachet of the crop on the amount of hot milk (45ºC) and let stand as close to 35 - 40 degrees for 12 hours.
