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Organic Russian Yoghurt Starter

Organic Russian Thickset Yoghurt Starter Culture

  • Organic Certified Culture Icon
  • UKAS Lab Tested Icon
  • Yoghurt Maker Required

£9.50

Our Organic Certified thickset Russian starter yoghurt culture makes a very thick and creamy yoghurt with a very mild flavour. This is our first non heirloom yoghurt we have added to our range. That means it has a limited number of times you re-culture from the yoghurt before the bacteria weaken and the yoghurt will no longer thicken.

Organic Russian Thickset Yoghurt Starter (1g)

Our Organic Certified thickset Russian starter yoghurt culture makes a very thick and creamy yoghurt with a very mild flavour. This is our first non heirloom yoghurt we have added to our range. That means it has a limited number of times you reculture from the yoghurt before the bacteria weaken and the yoghurt will no longer thicken. Generally we find the yoghurt will work well for a further 4 reculturing attempts. However, we have on occasion managed to get that number as high as 6. It is a thermophillic yoghurt, which means it requires heat to successfully ferment. We recommend a yoghurt maker to achieve this. These can be picked up online reasonably cheap (less than £20).

Our Organic Certified thickset Russian starter yoghurt contains the following bacteria: Lactococcus lactis ssp. lactis, lactococcus lactis ssp. cremoris, lactococcus lactis ssp. lactis biovar diacetylactis, streptococcus thermophilus, lactobacillus kefir, lactobacillus parakefir, lactobacillus delbueckii ssp. bulgaricus and saccharomyces cerevisia. This makes it very high in bacteria for a yoghurt and similar in numbers to Milk Kefir.

 

Additional information

Weight 20 g
Ingredients

Organic Russian starter yoghurt culture – 1g freeze dried sachet.

Shelf Life

1 year.

Storage

Keep at room temperature out of direct sunlight.

Allergens

Contains milk (from cows).

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Customer Reviews

Based on 2 reviews
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J
Juan F
Great culture

It is my first time purchasing and trying an heirloom culture. It has worked perfectly, as usual with all my purchases (except once long time ago).
I made two litres with the culture, and cultured it for a bit longer than usual, sixteen hours instead of the usual 12 with the first batch (usually 10-12 after wards).

I have already this first batch to make another three with same first batch (not one after the other). So that way the heirloom will last longer; so far, I have kept all yogurts in the fridge for up to two weeks (even three) and have had no problem using them to make new batches, I just have to make sure it is an ambient temperature before re-culturing it.
I always strain my yogurts with coffee paper and the whey can perfectly be used too to make new batches. It is even better because the whey last far longer in the fridge without spoiling, can even be frozen. Same caveat that with yogurt, always make sure it is at ambient temperature before using it. (never ever throw away the whey left, it is great just to drink or after gym, etc)

The taste of this Russian is very good, kind of sweety sour-ish and thickish without needing much straining

L
Louise Sinnott
Lovely yoghurt

Tastes nice easy to make