Viili Yogurt Starter Culture
Por um escritor misterioso
Descrição
lt;p>A mild & creamy variety originally from Finland. It has a unique, "ropey" consistency. It is Mesophilic, meaning that it will culture at room temperature (68-77 degrees). No yogurt maker needed! </p><p>You will receive: 2 packets Viili yogurt starter & instructions</p><p>This heirloom variety is originally from Finland, but very popular in all of the Nordic countries. Viili has a unique, viscous consistency that is produced by the slime-forming Lc. lactis subsp. cremoris. Mesophilic, meaning that it will culture at room temperature (68-77 degrees). Reusable- by reserving a bit from each batch, you can continue to make Viili Yogurt over & over!</p><p><strong>You will need:</strong></p><ul><li>one quart canning jar or other glass jar</li><li>coffee filter or paper towel to cover jar, and elastic</li><li>band to secure cover</li><li>wooden or plastic spoon</li><li>2 cups milk (avoid ultra- pasteurized or UHT milk)</li><li>1 packet Yogurt starter culture (save 2nd packet in freezer for future use)</li></ul><p><br></p><p><strong> Activate your starter culture:</strong><br></p><p style="margin-left: 20px;">1) Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band.</p><p style="margin-left: 20px;">2) Allow to culture at room temperature - 68° to 78° F. is ideal. Choose a draft-free spot, out of direct sunlight, where it won
A mild & creamy variety originally from Finland. It has a unique, ropey consistency. It is Mesophilic, meaning that it will culture at room temperature (68-77 degrees). No yogurt maker needed! You will receive: 2 packets Viili yogurt starter & instructions This heirloom variety is originally from Finland, but very popular in all of the Nordic countries. Viili has a unique, viscous consistency that is produced by the slime-forming Lc. lactis subsp. cremoris. Mesophilic, meaning that it will culture at room temperature (68-77 degrees). Reusable- by reserving a bit from each batch, you can continue to make Viili Yogurt over & over! You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon 2 cups milk (avoid ultra- pasteurized or UHT milk) 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Activate your starter culture: 1) Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band. 2) Allow to culture at room temperature - 68° to 78° F. is ideal. Choose a draft-free spot, out of direct sunlight, where it won't be disturbed. Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away from the side of jar when it's tipped). If not set, allow to culture for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your yogurt is now ready to enjoy. Make sure to save some for your next batch. Note: if yogurt does not set within 36 hours, refrigerate anyway. The culture is still present in the liquid and can be used for another try. Put half of the unset yogurt (1 1/2 c.) in a jar, add milk (1 1/2 c.) and stir well (reserve the rest of the unset yogurt, it can be used as a starter). Then allow to culture. Start checking at 6 hours, then hourly up to 12 hours. It may set more quickly this time. Making the next batch: 1) Put 3 cups milk in a jar. Add 1/4 cup of your finished yogurt ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished yogurt per 3 to 4 cups milk. 2) Allow to culture. It can take from 8 to up to18 hours (faster than when activating starter) to set. Start checking at 8 hours & then hourly after until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours. Your cultured yogurt can now be eaten as is, flavored with fruit and/or honey, or added to smoothies. Remember to keep saving some back for your future batches. To keep your bacteria strong, we recommend making a fresh batch every 5-7 days, and using the freshest batch for your next one. The culture can weaken over time and may lose some of its distinctive characteristics. Ingredients: organic whole milk, yogurt bacteria CONTAINS MILK non-GMO, gluten free, organic, vegetarian, reusable Probiotic bacteria found: Geotrichum candidum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp. cremoris, and yeast strains Kluveromyces marxianus and Pichia fermantans.
A mild & creamy variety originally from Finland. It has a unique, ropey consistency. It is Mesophilic, meaning that it will culture at room temperature (68-77 degrees). No yogurt maker needed! You will receive: 2 packets Viili yogurt starter & instructions This heirloom variety is originally from Finland, but very popular in all of the Nordic countries. Viili has a unique, viscous consistency that is produced by the slime-forming Lc. lactis subsp. cremoris. Mesophilic, meaning that it will culture at room temperature (68-77 degrees). Reusable- by reserving a bit from each batch, you can continue to make Viili Yogurt over & over! You will need: one quart canning jar or other glass jar coffee filter or paper towel to cover jar, and elastic band to secure cover wooden or plastic spoon 2 cups milk (avoid ultra- pasteurized or UHT milk) 1 packet Yogurt starter culture (save 2nd packet in freezer for future use) Activate your starter culture: 1) Put 2 cups milk in your jar. Add starter packet and stir until well dissolved. Cover with coffee filter & secure with elastic band. 2) Allow to culture at room temperature - 68° to 78° F. is ideal. Choose a draft-free spot, out of direct sunlight, where it won't be disturbed. Check after 12 hours to see if it has set (when set, it will be slightly gelatinous and will pull away from the side of jar when it's tipped). If not set, allow to culture for up to another 36 hours, checking every few hours. When set, refrigerate for at least 6 hours. Your yogurt is now ready to enjoy. Make sure to save some for your next batch. Note: if yogurt does not set within 36 hours, refrigerate anyway. The culture is still present in the liquid and can be used for another try. Put half of the unset yogurt (1 1/2 c.) in a jar, add milk (1 1/2 c.) and stir well (reserve the rest of the unset yogurt, it can be used as a starter). Then allow to culture. Start checking at 6 hours, then hourly up to 12 hours. It may set more quickly this time. Making the next batch: 1) Put 3 cups milk in a jar. Add 1/4 cup of your finished yogurt ( always reserve some back for your next batch) and mix well. To make larger batches, use the same ratio: 1/4 cup finished yogurt per 3 to 4 cups milk. 2) Allow to culture. It can take from 8 to up to18 hours (faster than when activating starter) to set. Start checking at 8 hours & then hourly after until set. Larger amounts will take longer to set. When set, refrigerate for 6 hours. Your cultured yogurt can now be eaten as is, flavored with fruit and/or honey, or added to smoothies. Remember to keep saving some back for your future batches. To keep your bacteria strong, we recommend making a fresh batch every 5-7 days, and using the freshest batch for your next one. The culture can weaken over time and may lose some of its distinctive characteristics. Ingredients: organic whole milk, yogurt bacteria CONTAINS MILK non-GMO, gluten free, organic, vegetarian, reusable Probiotic bacteria found: Geotrichum candidum, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar, diacetylactis, Leuconostoc mesenteroides subsp. cremoris, and yeast strains Kluveromyces marxianus and Pichia fermantans.
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