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The Best Yogurt and Kefir Starter – All You Need to Know About!

Life can be difficult if you are looking for a plain yogurt starter and you’re a vegan. There are different types of yogurt starters, depending on the culture you follow. However, the common feature among yogurts is that all of them contain probiotic bacteria, and you can use them to culture dairy whole milk.

Essentially, each starter possesses a unique blend of bacteria, which results in different flavour and slightly different taste.

Now that you know about the common feature of the best yogurt and kefir starter, the question that remains is which one should be used and why. There are different characteristics, which will help you choose the best starter for your yogurt. Let’s have a look at the determining factors.

Taste As you might know, each blend of bacteria will provide a different taste. Yogurt itself has a tangy taste, which is due to increased lactic acid during its formation. The flavour of yogurt that you choose matters, especially when you are making a special dish. So, make sure you use the culture wisely and vary the culture time. If we ferment for longer than average, we will generally be left with a tarter flavour of yogurt or kefir.

Consistency and Texture The texture and thickness of homemade yogurt can vary greatly if the milk is not good. This is why you should always choose the best manufacturer of yogurt and kefir starters, but also in addition to the culture, the time, the temperature, and the milk type also contribute to the texture of the yogurt.

We might have a yogurt, which is thin and sweet, or a yogurt, which is thick and sour. It all depends on the starters and the variations associated with it.

Type of Starter If you are planning to make yogurt at home, then you can use heirloom or reusable cultures. One of the benefits of this is that you can propagate them for a few months. In fact, you can also learn how to make vegan yogurt and kefir at home, and practice with these types of starters.

Temperature As mentioned previously, you need to be careful about the temperature at which you are preparing the kefir or yogurt. There are two types of cultures that you can use for preparation – thermophilic and mesophilic. For thermophilic starters, you need to heat the mixture a bit. On the other hand, the mesophilic starter can convert milk to yogurt at room temperature. Mesophilic starters, however, produce a thinner yogurt compared to thermophilic ones.

Now that you know about the ways to choose the best yogurt and kefir starters, it is time to get started on making these. Once you get a grasp of the preparation method and time, it will be smoother and tastier.

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