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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 thermophilic 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 yoghurt and similar in numbers to Milk Kefir.
Allergens – Contains milk (cows).
Contains 1g of starter which makes 2 litres of yoghurt
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.