About Yogourmet yogurt starter?
The Yogourmet yogurt starter gets its own page because it is such a popular starter. The company has been around since 1983 and even makes its own yogurt maker. It receives high customer ratings for its reliability and consistency in texture and taste. Yogourmet makes a regular yogurt starter and a probiotic yogurt starter so let’s look at both.
The starter pictured above is the regular starter and it’s their most popular. In addition to the usual L. bulgaricus, and thermophilus strains, it contains L. acidophilus. This is a strain frequently used in probiotic pills and known to reduce lactose in yogurt.
Their probiotic yogurt starter contains the same three strains mentioned above but also adds L.casei and B.longum. These additional strains are associated with boosting the immune system and regularity of food transit.
Preparation, Taste and Texture
Both Yogourmet yogurt starters can be used with dairy or non-dairy milk. Typical fermentation is 110 degrees F for either starter. The probiotic starter calls for 9 to 15 hours culture time whereas the regular starter only calls for 4 to 4 1/2 hours. Folks following the SCD diet use the regular starter and culture it at 100-110 degrees F for 24 hours which produces a lactose-free yogurt.
Both Yogourmet starters tend to produce a creamy texture. The taste of the regular may be a little more tart than probiotic variety. However, other factors such as culture time, straining, and milk fat can change the taste. An increase in fermentation time is marked by more tartness. When yogurt bacteria break down milk sugars they produce lactic acid which gives yogurt a tart or tangy flavor. So a longer the culture time results in more lactic acid and the more sour taste. Straining yogurt also gets rid of lactic acid in the whey and reduces tartness. Another way to make the taste more mild without straining is to simply increase milk fat. This can be done by using whole milk and/or adding buttermilk.