I sell the simplest of all probiotic yoghurt cultures, with no additives. It is foolproof and the cost of turning 1 litre of milk into yoghurt is 15c. Compare that to any commercial yoghurt!
Available for $15. Use within 1 year.
Makes 100 litres.
As with most things that go into your body it is best to choose the most natural available. Do not be fooled by advertising.
And now I have a yoghurt culture suitable for making soy milk yoghurt. Also simple and natural and the same price.
Yogurt, yoghurt, or yoghourt is an ancient, fermented milk product produced by bacterial fermentation of milk. The bacteria used to turn milk into yoghurt are known as “yoghurt cultures”. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang.
Worldwide, cow’s milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks however, is also used to produce yoghurt in various parts of the world. Yoghurt has been made in every continent and dates back thousands of years.
Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilusbacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.
In Western culture, the milk is first heated to about 90 °C to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. (In some places, such as parts of India & Bangladesh curds are a desired component and milk is not pasteurized but boiled.) The milk is then cooled to about 45 °C. The bacterial culture is added, and the temperature of 45 °C is maintained for 6 to 12 hours to allow fermentation.
It was not until the commercialisation of yoghurt production in the 1930’s that sweeteners, jams and flavours started to be added. More recently some brands have started adding chemicals to make some yoghurts seem thicker or creamier or less sour than the original, natural yoghurt.
Thanks to wikipedia and other online sites for this info. and photos