Each yogurt starter is actually a blend of different bacterial cultures. For example, Kefir starters contain yeast as well, besides a number of bacteria. The easiest way to figure this out easier is to set your expectations first, for example: - How thick or creamy you want your yogurt to be? - -- Would you like a milder or sourer taste and what kind of bacterial strain you wish to introduce, for setting its consistency? If you like your yogurt thick, then choose any of the f

Tejföl is sour cream in Hungary, a dairy product that is highly used in the Hungarian cuisine. Some of the most popular recipes in this country involve sour cream or tejföl, so, in case you will end up visiting Hungary, don’t be surprised if almost everything there is served with tejföl. From toast to stuffed cabbage rolls, beans soup, and desserts, like sweet dumplings, they are all accompanied by a couple of spoons of thick and sweet sour cream. Sour cream or tejföl is made

Aludttej is fresh milk that is left to ferment naturally, without intervening in the process in any other way. Practically, fresh milk is taken, preferably whole milk would be best, in this case, placed in a container, ideally made out of glass or clay, and left to spoil. This fermentation process takes place at room temperature, on its own, due to the good bacteria contained in the milk. This is why pasteurized milk is not so good in this case, as bringing the milk close to