Yogurt and Kefir Starters from NPSelection. Probiotic contents and texture, differences...
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 - LIMITED EDITION
STARTER CULTURES FOR L.SALIVARIUS AND L.REUTERI YOGURT
NORDIC STYLE STARTER CULTURE FOR HOMEMADE PREPARATION OF YOGURT-LIKE DAIRY PRODUCTS - SKYR, FILMJÖLK, Creme Fraiche or Sour Cream, Buttermilk, Butter and many others
AVAILABLE CULTURES
STARTER CULTURES FOR L.RHAMNOSUS AND GASSERI YOGURT
Contains a blend of live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'', ''L.Rhamnosus'' and ''L.Gasseri Yogurt''.
It delivers mild and creamy first batch and thick and slightly sour in taste yoghurt in the consequent batches.
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STARTER CULTURES FOR ACIDOPHILUS YOGURT
Contains a blend of live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' and '' Lactobacillus acidophilus''.
It delivers thick and tart in taste yogurt.
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STARTER CULTURES FOR BALKAN STYLE 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.
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STARTER CULTURES FOR BULGARIAN YOGURT
It contains ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus'' and deliver a bit tarter yogurt than Balkan style as it supposes to be.
Most people confused 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 is an astrological type of medallion.
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STARTER CULTURES FOR BIFIDO YOGURT
The starter for BIO Yogurt (Renamed 'Bifido')
contains ''Bifidobacterium bifidum'', ''Bifidobacterium infantis'', ''Bifidobacterium longum'',''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''.
It delivers a mild taste and thick yogurt.
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STARTER CULTURES FOR PURE ACIDOPHILUS 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 mild in taste and creamy in texture yogurt.
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JUICE EXTRACTED, NON DAIRY, STARTER CULTURES
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 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 will not be solid.
Please check the section related to Alternative kinds of milk.
Find a full tutorial here: How to work with Vegan Milk
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KEFIR STARTER CULTURES FOR HOMEMADE MILK KEFIR
(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 incubation.
If you incubate at room temperature - the texture will be more liquid. If you incubate with yogurt maker - the texture will be more yoghurt 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)
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STARTER CULTURES FOR CREAMY AND MILD MILK KEFIR
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.
If you still wondering which starter to choose please check this article here: How to Choose The Right Starter
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