NEW AND NOW AVAILABLE(LIMITED EDITION)
YOGURT STARTERS (Blend of Lactic Bacteria only)
KEFIR STARTERS (Blend of Lactic Bacteria and Yeast)
VEGAN STARTER( JUICE EXTRACTED STARTER for use with Dairy and Soy Milk
NEW and NOW AVAILABLE
Contains a blend of live active bacteria Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, L.Rhamnosus and L.Gasseri.
It delivers mild and creamy first batch and thick and slightly sour taste yoghurt in the consequent batches.
Contains a blend of live active bacteria Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus and Lactobacillus acidophilus.
It delivers a thick and tart in taste yogurt.
It contains Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus.
However, the ratio of bacteria in the blend delivers a bit milder yogurt than the starter for Bulgarian yogurt or Acidophilus yogurt.
It contains Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus and deliver a bit tarter yogurt than the Balkan style as it is supposed to be.
Many people confuse the Balkan style and Bulgarian yogurt starter.
There is a small difference between bacterial blends as well as design. The Bulgarian yogurt has a Pliska rosette displayed on the package - It is an ancient Bulgarian symbol and some scientists believe that it is an astrological type of medallion.
The starter for Bifido Yogurt (Previously known as "BIO Yogurt")
contains Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus.
It delivers a mild taste and thick yogurt.
The Pure Acidophilus starter contains ''Lactobacillus acidophilus''.
Sorry for this lack of imagination, but this is the best name we were able to give. It delivers a mild in taste and creamy in texture yogurt.
It works best with dairy milk and soy milk
Please be careful here - The juice extracted starter contains a blend of bacteria that have been grown and extracted from rich in protein juice. However, it works best with dairy milk and SOY or Cashew milk. It contains Lactobacillus Gasseri and Lactobacillus Rhamnosus, Bifidus infantis, Bifidus adolescentis, Bifidus breve, Bifidus longum, Bifidobacterium adolescentis, Streptococcus Thermophilus, Lactobacillus Acidophilus.
It delivers creamy and mild yogurt. Can be used with coconut, or almond milk, but the way of making is slightly different and with no thickeners would not be solid.
(A blend of Lactic acid bacteria and yeast)
Contains a blend of the following Lacto-bacteria and yeast: Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp. lactis biovar diacetylactis, S. Thermophilus, Lactobacillus Bulgaricus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis.
The texture depends on the temperature of the incubation.
If you incubate at room temperature - the texture will be more liquid. If you incubate with a yogurt maker - the texture will be more yogurt-like.
After a few re-cultivations with ready kefir and milk, you should start noticing small grains. You can separate them at this stage and use them as a starter. The grains gradually will increase in size and number and will become your own :)
Image: Kefir grains made from a freeze-dried starter and whole dairy milk(second consequent re-cultivation)
Contains a blend of live active bacteria like Lactococcus lactis ssp.cremoris, Lactococcus lactis ssp. Lactis, Lactococcus lactis ssp. Lactis biovar diacetylactis, S. thermophilus, Lactobacillus kefir, Lactobacillus parakefir, Saccharomyces cerevisiae, Kluyveromyces lactis.
There is no ''Lactobacillus Bulgaricus'' in this starter and the taste is very mild even after a few recultivations.
Like the previous kefir type, this also can grow grains when made under ideal conditions.