This culture for making your own Bulgarian yoghurt is high quality with a classic flavour. Our Bulgarian yoghurt is thick and creamy and has a flavour with just the right balance between mild and sour. Bulgarian yoghurt is also slightly thicker than regular yoghurt, but less thick than Greek yoghurt, and is a little softer and less sour than regular yoghurt.
Bulgarian yoghurt is a thermophilic yoghurt variety, which means it is a heat-loving type of yoghurt. So you need a warm place, such as a yoghurt maker, drying oven, sous vide unit or steam oven to make it. See below for details.
Njordstorps startkulturer är ren frystorkade kulturer utan konstige ingredienser. Du kan framställa sats efter sats med den yoghurt du har gjort efter första gången. Beroende på din hygien kan det bli kontaminerat och om du upptäcker att smaken eller surheten blir annorlunda kan du börja om med kulturen du har kvar i påsen.
Making Bulgarian yoghurt the traditional way
Tools you will need:
-
Yoghurt maker, dehydrator, steam oven or sous vide unit that maintains a temperature of approx. 43 °C
- Ostduk
Aktiverar din starter:
- Take 1 litre of milk and slowly heat it to boiling point to kill all bacteria. Untreated milk will probably still contain bacteria, so you will need to use twice as much starter to ensure that the right culture dominates. You also do this because heating the milk denatures its proteins and adjusts its fat molecules in a way that makes for a more flavourful yoghurt.
- Låt mjölken svalna till 32 °C detta kan vara i samma burk.
- Add the starter culture to the milk and stir well, but do not whisk as this will create bubbles and increase the risk of contamination.
- Cover your containers loosely (do not seal them airtight). Wrap the containers well in blankets to minimise heat loss.
- Place the container with the milk in your yoghurt maker or whatever you intend to use.
- Ferment the milk at 43 °C for approximately 6 to 8 hours.
- The yoghurt has set when it separates cleanly from the sides of the pot when you tilt it.
- You can use 2 tablespoons of this yoghurt to cultivate new yoghurt.
- Förvaras i kylen i upp till 7 dagar.
This yoghurt can be used with milk, vegan milk and basically any milk you would like to turn into yoghurt, except lactose-free milk.
Storage instructions for starter culture:
Store in the refrigerator or freezer. The starter culture is highly hydrophilic, so if moisture gets into the packaging, it will impair the quality. Shelf life at least 2 years in the freezer.
Contents: starter cultures and milk powder. The product is freeze-dried and can be stored for a long time. The packaging can be resealed after opening and therefore used for several batches.
