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Our organic Polish natural yoghurt starter makes a reasonably thick and creamy yoghurt with a mild flavour. Poland has a long history with fermenting dairy and Polish yoghurts are renowned for their excellent quality. The tradition of manufacturing and strict production standards make Polish yoghurt highly valued for its quality and taste.
We selected the best organic Polish natural yoghurt starter we could find from Polands vast range of fermented dairy products. Our starter contains the following bacteria: Lactococcus lactis, Lactococcus cremoris, Lactococcus lactis subsp.diacetylactis, Leuconostoc mesenteroides subsp. cremoris.
This is a thermophilic variety of yoghurt and will require a yoghurt maker capable of reaching 42-degree celsius to make consistent batches of yoghurt. This variety is not heirloom, meaning you will not be able to reculture from it indefinitely. However, the bacteria it contains are fairly strong and we would expect it to be able to reculture new batches for several months.
Allergens – Contains milk (cows).
Recommended activation date for culture:
1 year from the date of shipping. Best stored in the freezer if the product can not be activated on arrival.
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
A yoghurt maker
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough yoghurt to reculture the next batch before you add any flavourings.
This starter will only work with animal based milks. You can use goat, sheep and buffalo milk. It will not work with dairy free alternatives.
Yes you can. However we would still recommend you follow the activation process with boiled and then cooled pasteurised milk.
You do not need to boil the raw milk before use. However due to the high microbe and bacterial levels present in raw milk, the yoghurt starter will compete for dominance. This can lead to a thinner yoghurt overall.
You can freeze the yoghurt for short periods of time (1-3 months). Beyond that the bacteria will start to decline.
You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well ventilated area. Thermophilic yoghurts do not always cope well with dehydration and may not remain viable after.
Sadly neither of these methods are full proof and we can not guarantee they will always work. . The best way to preserve the bacteria in the starter it to use a freeze dry method which requires specialist equipment.
We recommend that you do. Milk will contain naturally occurring colonies of microbes, which is why milk still spoils over time. Left at warm temperatures for long periods of time (in the yoghurt maker), these microbes compete for dominance with the bacteria in the yoghurt starter. This can often stop the starter from being able to do its job and lead to a thinner yoghurt overall.