Yogurt culture YFL812

An alternative designation for this culture is YFL 811.

Use

• It is used for making yogurt. The culture is suitable for making various types of yogurt.
• The culture is for making yogurt with a very mild taste and very high viscosity. The culture creates a thick yogurt, less acidic.
• Also suitable for yogurt milks.
• Fermentation conditions: Whole milk + 2% skimmed milk powder TS (85°C/185°F, 30min.)

Instructions for use

• Remove the culture from the freezer just before use.
• Disinfect the top of the container with chlorine.
• Open the package and pour the freeze-dried granules directly into the pasteurized product.
• Allow to mix for 10-15 minutes to evenly disperse the granules.
• The recommended incubation temperature is 35-45°C (95-113°F).
• More information regarding specific applications can be found in technical brochures and recommended manuals.
• The optimum temperature for ripening is 43°C, the quality of ripening depends on the batch culture - approximately 4-6 hours. The finished yogurt has a pH of 4.4.

Yogurt culture dosage

For 10 to 15 liters of milk, 1 gram of culture is used, if you need to inoculate 2 liters of milk, use 0.2 grams of culture. You can buy a fine digital scale that measures to hundredths and allows you to accurately measure a small amount of culture ( we have it in the e-shop ), or if you don't have a scale, you can just put the culture on the tip of a knife and if you put more culture, it doesn't matter, the yogurt will be over-inoculated, but the production process will still work.

Storing yogurt culture

Pour out the required amount from the bag, carefully seal the remaining culture in the original packaging (or transfer to an airtight container) and store in the freezer. The culture should be protected from moisture and light.

Storage time

When stored properly in the freezer, the culture can be used throughout its shelf life.

Dosage

• 1 g per 10 - 15 l of milk
• Classic packaging is for processing 250 - 400 liters of milk
• Large packaging is tenfold - for 2500 - 4000 l of milk

Composition

• Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus

Note for vegans:

The YF-L812 yogurt culture can be used not only to make yogurt from conventional milk, but also from soy or other plant-based drinks. However, it is important to know that the culture contains a milk carrier and therefore traces of milk may be present. For those who are striving for a purely vegan product, this can play a crucial role.

There is approximately 0.1 g of culture per liter of yogurt – a very minimal amount. However, it should be noted that traces of milk will remain in the final product.

Yogurt made from soy milk may have a different consistency than that made from cow's milk, so it is sometimes necessary to thicken it, for example with tapioca starch.

The dosage is 1 g of culture per 10–15 liters of milk. If you are only producing 1 liter, only a minimal amount is really enough – about the tip of a knife.