Organic Beijing Yoghurt Starter
The bacteria used to produce our organic Beijing yoghurt starter originated from sweet fermented rice. This is traditionally mixed with whole milk, sugar and honey to produce a very sweet tasting yoghurt. In our opinion Beijing yoghurt tastes fantastic served without sweetening. So if you are watching your waistline you have no need to add sugar or honey. The bacteria from the sweet fermented rice have strong viability and this produces a heirloom yoghurt that can be re-cultured time and time again. This is a thermophilic yoghurt starter that requires heat to ferment. We recommend a yoghurt maker to get consistent results from our organic Beijing yoghurt starter.
Beijing yogurt is popular in China and Northern Vietnam. Traditionally served in ceramic containers and found on many streets in the region. Yoghurt was most likely brought to China by the Mongolians, who are known to have consumed it every day at the time they invaded China. It also possibly travelled to Beijing along the Silk Road. Either way, yoghurt was originally produced by ancient nomadic herder populations that carried the day’s milk with them in goat or sheepskin bags.
Allergens – Contains milk (cows).