Nordic Style Starter Culture for Homemade Preparation of Nordic Style Yogurt and Other Dairy Products (Pack of 3 sachets)

Yahourt crémaux doux

Hace un yogur genial, me recuerda mas al.m yogur griego verdadero que al skyr tipo queso fresco, con lo cual para mi genial porque es lo que quería. Había probado con el búlgaro de esta misma marca y salía un poquito menos denso. Yo hice la primera generación de la siguiente forma, por si ayuda: 1. Calentar la leche a 90 C, mejor si la primera ronda la hacéis con leche entera o semi, no desnatada, y mejor con leche fresca que uht. Yo lo hice con thermomix, 90C, 15 minutos, velocidad 2. 2. Dejar enfriar a 40-45 C. 3. Añadir las bacterias, mezclar bien y dejar aue se activen 20 minutos. 4. Colocar la leche en los recipientes de la yogurtera e incubar 16 horas. Yo lo hice en thermomix asi: eche el litro de leche en un recipiente redondo de vidrio, lo puse en varias, con la tapa puesta pero el pitorro de la tapa de tupper abierta. En el vaso añades 250 de agua, y usas la función fermentar 16 horas. 5. Sacar de yogurtera o thermomix y refrigerar 3 horas. 6. Separo en tuppers pequeñitos dos cucharadas de yogur y los congelo. Sí, leéis bien, congelar. El folleto indica refrigerar para recultivar, pero en el pasado he seguido este método y asi tienes yogur para meses. Para descongelar simplemente hacerlo en nevera y volver a usar para el siguiente cultivo. 7. Si queréis textura aun mas de yogur griego o skyr, aunque ya sale bastante denso, colarlo con un colador de yogur o queso, para que salga el suero y aun quede mas espeso. Al final me quedaron unos 750 g de yogur super espeso. Tira a ácido, pero es lo normal y "sano" si las bacterias están bien. Para los siguientes cultivos ya podéis usar leche desnatada, y suele fermentar el yogur en menos de 16 h, en 8 o asi suele estar. Espero os ayude y disfrutéis de un rico skyr!

I purchased a packet of three sachets to make skyr over a month ago. I have made skyr multiple times since then leaving a bit each time to use as a ferment for the next batch and I haven't felt the need to use another sachet and change my ferment. I was away for a week in that time period and during that week, I even tried freezing the amount I had left for the next batch and it worked fine. I think that considering how much time a single sachet lasts, the ferment is a good value for money. The package comes with detailed instructions and there are additional instructions on their website, which I followed as precisely as I could, considering that I use the traditional method of incubation under a blanket and I do not own a yogurt maker or a multi-cooker. The only slightly annoying thing is that the first time you make yogurt using the sachet (rather than a bit of yogurt from a previous batch), you have to incubate it for 12-16 hours, according to the paper instructions and even more according to the website. To be honest, I couldn't wait for 16 hours and took it out of the blanket after 14 hours. I had set perfectly at that point. With the follow-on batches, I incubate the yoghurt for 6 hours. In terms of flavour, I am from Bulgaria and I also make Bulgarian yogurt at home. Compared to my Bulgarian yogurt, the taste of the Nordic Style yogurt is milder. However, please bear in mind that this changes with time. In general, the follow-on batches are sourer than the original batch, but this does depend on certain factors, such as how long you leave it to incubate and at what temperature and the surrounding temperature. This relatively milder flavour of the yogurt made from the Nordic Style culture works better if you are making skyr.

works super well for making skyr. love it!

It was the first time I made some bio yogurt and it came out great. Nice and thick.