Yalacta Organic Yogurt Starter Culture, 2 packets of 4 g each

What is the Yalacta 4-gram Organic Yogurt Starter Culture (in 4-gram packets) used for?

Today, thermal or chemical treatments result in the near-total loss of natural live cultures. To compensate for this loss, Yalacta Laboratories has developed various lactic acid cultures for preparing a range of fermented products. The Yalacta yogurt culture is the oldest and most traditional strain in the Yalacta collection. Of European origin, this strain has been on the market since 1925, following the research of the renowned Professor Metchnikoff, a disciple of Pasteur, who studied its benefits at length in the context offood digestion. 

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Yalacta is a strain of yogurt cultures (Lactobacillus bulgaricusandStreptococcus thermophilus) designedformaking homemade yogurt. This strain is suitable for anyone who enjoysmild, Western-styleyogurt—and especially for those whodislike strong acidity. Yalacta is suitable for use in bothelectricand non-electricyogurt makers.

Making homemade yogurt with Yalacta organic yogurt starter offers many advantages:

• Control over ingredients: By making your own yogurt, you have complete control over the ingredients used, allowing you to avoid unwanted additives and preservatives.
• Freshness and flavor: Homemade yogurt has a more pronounced flavor and a creamier texture than store-bought products.
• Nutrition: Homemade yogurt is rich in probiotics that support digestive health, as well as protein and essential nutrients such as calcium and B vitamins.

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How do you use this yogurt starter?

Ingredients for the recipe: 

• 1 liter of milk (cow, sheep, goat, or soy)
• 1 packet of yogurt starter

Preparing the Starter

1. Pour the yogurt starter powder into half a cup of milk at room temperature.
2. Stir until completely dissolved and any lumps have disappeared.
3. Cover the cup and let it sit for 30 minutes.

This starter can be used to inoculate up to 1 liter of milk and to perform 20 to 25 successive refilling cycles. Once the package is opened, you must use it immediately and in its entirety.

Making Yogurt

1. With an Electric Yogurt Maker:
   1. Check that the yogurt maker heats the milk to a temperature between 52 °C and 55 °C.
   2. Inoculate the remaining liter of milk, which has been kept at room temperature, with the starter culture.
   3. Mix
   4. Pour into jars and plug in the yogurt maker.
   5. Follow the instructions in your appliance’s user manual.
2. With a traditional yogurt maker - Without a yogurt maker
   1. Heat the remaining liter of milk to a temperature between 52°C and 55°C.
   2. Add the starter culture
   3. Stir
   4. Divide among the jars and maintain a temperature of 50 °C for 1 hour. (In the oven, near a heat source, or on a radiator)
   5. Let the temperature gradually return to room temperature over 8 hours
   6. Refrigerate.

Subsequent batches

Resume making the starter by replacing the packet of starter culture with yogurt from the previous batch that is less than 7 days old and a new liter of milk.

What are the ingredients in this product?

 Organic maltodextrin,Lactobacillus bulgaricus, Streptococcus thermophilus.

This yogurt starter culture is composed of carefully selected lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus bulgaricus, in accordance with organic farming standards. These bacteria are naturally present in traditional yogurts and contribute to the fermentation of the milk, giving it its creamy texture and characteristic flavor.

Yalacta organic yogurt starter sachets are manufactured to the strictest quality standards, ensuring optimal fermentation and consistent results every time.

Packaging

2 packets of 4 g