About Yogourmet Yogurt Starter
The Yogourmet yogurt starter gets its own page because it is such a popular product. 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 standard yogurt starter and a probiotic yogurt starter.
Yogourmet Freeze Dried Yogurt Starter
This is Yogourmets’ standard starter
and it’s their most popular. In addition to the usual L. bulgaricus and S. thermophilus strains, it also contains L. acidophilus. This is a strain frequently used in probiotic pills and known to reduce lactose in yogurt.
To make the standard version your ferment at about 110 degrees F. One thing that makes this version popular is a very short culture time of only 4 – 4 1/2 hours.
Yogourmet Probiotic Starter
Their probiotic yogurt starter
contains the same three bacteria strains mentioned above. However, for this product they also add two more strains: L.casei and B.longum. These additional strains are associated with boosting the immune system and regularity of food transit (source: Yogourmet).
Preparation for this starter is a little different than the standard product. The starter is added to milk at 73 – 77 degrees F. Then gradually heated up to about 110 degrees F over the course of 9 to 15 hours.
Yogourmet recommends their yogurt maker for this but other methods such as an oven or heating pad will work as well. Basically place the yogurt in an environment where the top temperature is 110 degrees F.
Taste and Texture
Both Yogourmet starters tend to produce a creamy texture. The taste of the regular may be a little more tart than probiotic variety.
Both products are a great source of probiotic bacteria. If you’re looking for a broader range of beneficial bacteria then you want to go with their probiotic starter. However, the standard version may be more desirable for those following the SCD diet.
You can make 3 or so batches of the standard yogurt in the time it takes to make 1 probiotic batch. However, many people let their yogurt culture overnight and don’t consider this a problem.
Both yogurt starters are very popular and reliable so you can’t go wrong with either one! The following table is a summary of the differences between these two awesome starters:
|taste||mildly tart: little more tart than probiotic version||mildly tart|
|strains||L. Bulgarius, S. Thermophilus, L. Acidophilus||L. Bulgaricus, S. Thermophilus, L. Acidophilus, L. Casei, B. Longum|
|fermentation time||4 - 4 1/2 hours||9 - 15 hours|
|fermentation temperature||108 - 110 degrees F||initial: 73 - 77 degrees F
final: 108 - 110 degrees F