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Yogurt and Kefir Starters from Natural Probiotic Selection. Probiotic contents and texture, differen

The selection of starters include: Yogurt starters – Blend of Lactobacteria only Yogurt Starter for Acidophilus Yogurt Contains blend of live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' and '' Lactobacillus acidophilus''. It delivers thick and tart in taste yogurt. Packages of 3 sachets, 5 sachets and 12 sachets. Yogurt starter for Balkan style yogurt It contains ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''. However due to the ratio of bacteria in the blend delivers a bit milder yogurt than the starter for Bulgarian yogurt or Acidophilus yogurt. Packages of 3 sachets, 5 sachets, 10 sachets and 1

What’s the trick to thickening?

Our customer Cheryl asked this question a few months ago on forum.yogurtathome.com The answer: Hello Cheryl, Please have a look at the animation below The animation shows that the most important factor is the protein component. The protein in the milk is called ''casein'' and is the main reason for allergy. The whole milk contains about 3.4g/100 ml. milk The vegan milk with high protein contents is the Soy milk. The protein in the soy milk is different and plant derived, so it is not casein. The soy milk is protein rich, and very close to the dairy milk. So it is the best medium for a vegan substitute for yogurt. The texture is almost similar to the dairy milk yogurt and very important, ca

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