Organic Malai Yoghurt Starter Culture
Malai is a type of thick, yellowish clotted cream. It’s made by heating whole, non-homogenized milk to about 180°F (82.2°C). After cooking for about an hour, the cream is cooled and the malai, a layer of coagulated proteins and fat that rises to the surface during the cooking process, is skimmed off the top.
Malai yoghurt is a very sharp yoghurt that is quite tart. Very refreshing on a hot day!
This is a heat-loving culture the use of a yoghurt maker or similar appliance is required.
This type of yoghurt culture is an heirloom culture that can be used over and over again…indefinitely. This means that if you keep this culture alive, you never have to buy yoghurt again.
To keep your culture viable, you must make your next batch of yoghurt within 7 days. After that time frame, the culture will start to die off and may not be healthy enough to re-culture.