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 following: Bulgarian, Acidophilus, Balkan or Bifido starter. For yogurt with a mild taste: Pure acidophilus, Balkan, Bifido or Mild Kefir, in case Kefir is your choice. For a tart taste, choose between Acidophilus, Bulgar
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 by souring the cream that was collected during the fermentation of fresh milk. The best traditional tejföl is made by using whole farm milk, as it has the right amount of fat that will make a rich and sweet tejföl. If w
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 the boiling point will destroy the bacteria, and the milk will go bad at room temperature, but without fermenting and turning into delicious aludttej. It takes several days for milk to ferment, although it is recommended
