Do you wonder what makes yogurt? How
does milk form/ferment to yogurt? Don't
overstress your thinking faculty, we've got
the solution here.. We supply in unit and in
bulk, also for yoghurt production company
too. Here is Yoflex LACTIC YOGHURT
CULTURE Yoghurt also spelled yogurt,
yogourt or yoghourt is a food produce by
bacterial fermentation of milk. The bacteria
used to make yogurt is known as
YOGHURT CULTURE. The function of culture
is to ferment lactose (milk sugar) to
produce lactic acid. The increase in lactic
acid decreases PH and causes milk to clot
or form soft gel. There are different types
of Yoghurt culture we have (depending on
their function) • Lactobacillus bulgaricus •
Streptococcus thermophilus •
Lactobacillus acidophilus • Lactobacillus
subsp casei • Bifido Bacteria. But the most
widely used are:. • Lactobacillus bulgaricus
which means "Medium heat loving" •
Streptococcus thermophilus which means
"High heat loving". Some of the major ones
we have in stock are code; 381, 811, 1.0
(harmony). Functions are; 381 - it makes
your yogurt bring out sour taste. 811 - it
makes the yoghurt taste plain with sour
taste. 1.0 - its the combination of 381 &
811, creamy and normal sour taste. •• A
sachet can produce 1750 litres of yoghurt.
•••••• If you are interested, we can
supply or help you send to any location
you are, at a low price. Each sachet cost
#6000. You can also buy a pack containing 10PCS and
get 1k discount. Call/whatsapp us on 07038361326 or message us on our
page; "KaptainChef" to place your order.

KennieKingOba:
Do you wonder what makes yogurt? How
does milk form/ferment to yogurt? Don't
overstress your thinking faculty, we've got
the solution here.. We supply in unit and in
bulk, also for yoghurt production company
too. Here is Yoflex LACTIC YOGHURT
CULTURE Yoghurt also spelled yogurt,
yogourt or yoghourt is a food produce by
bacterial fermentation of milk. The bacteria
used to make yogurt is known as
YOGHURT CULTURE. The function of culture
is to ferment lactose (milk sugar) to
produce lactic acid. The increase in lactic
acid decreases PH and causes milk to clot
or form soft gel. There are different types
of Yoghurt culture we have (depending on
their function) • Lactobacillus bulgaricus •
Streptococcus thermophilus •
Lactobacillus acidophilus • Lactobacillus
subsp casei • Bifido Bacteria. But the most
widely used are:. • Lactobacillus bulgaricus
which means "Medium heat loving" •
Streptococcus thermophilus which means
"High heat loving". Some of the major ones
we have in stock are code; 381, 811, 1.0
(harmony). Functions are; 381 - it makes
your yogurt bring out sour taste. 811 - it
makes the yoghurt taste plain with sour
taste. 1.0 - its the combination of 381 &
811, creamy and normal sour taste. •• A
sachet can produce 1750 litres of yoghurt.
•••••• If you are interested, we can
supply or help you send to any location
you are, at a low price. Each sachet cost
#5000 buy a pack containing 10PCS and
get 2k discount. Call/ message
07038361326 or message us on our
page; "KaptainChef" to place your order.

This can only be used on fresh milk, right?

anienge001:


This can only be used on fresh milk, right?

it works even perfectly on especially powdered milk, be it skimmed, fat filled, full cream etc

KennieKingOba:
it works even perfectly on especially powdered milk, be it skimmed, fat filled, full cream etc

Ok. Thanks.

But I believe the optimum production would be with fresh milk.

anienge001:


Ok. Thanks.

But I believe the optimum production would be with fresh milk.

the same way it works on fresh milk is the same way it works on processed milk (powdered)... So far you arrived at having a milk solution. Mind you using fresh milk for yoghurt needs a lot of care and treatment before it can be used

KennieKingOba:
the same way it works on fresh milk is the same way it works on processed milk (powdered)... So far you arrived at having a milk solution. Mind you using fresh milk for yoghurt needs a lot of care and treatment before it can be used

You are correct! I have used all kinds of milk to make yogurt in the last 10days. The condensed and evaporated milk gave even creamier yogurts.

Simply use any kind of yorghut free from sugar as your starter. This powder is simple yorghut too. Just walk to any shop and get any yorghut without artificual sweetner, or even with less sweetner. If you are using fresh milk, just pasteurize it very well. Check youtube videos on how to pasteurize. Allow the tempersture to drop to 40C and add your starter (a spoon or two of yorghut). Maintain 40C temp for 5 hours and your yorghut is done. Better keep it at 40C overnight (12 hours). That is all. Nothing special. Try it and see. It is very simple.And if it is this starter you feel comfortable to use, so be it. You need just to make the yorghut one time. Everytime you want to make new batches in a large pot, just use from the last one you make. No need to keep buying yorghut or using new culture starters.

The best milk is raw if you want quality yorghut. Just learn how to pasteurize. Thats all. And take it to another step by removing latose in it. It is called lactose free milk or yorghut.

Best of luck

anienge001:


You are correct! I have used all kinds of milk to make yogurt in the last 10days. The condensed and evaporated milk gave even creamier yogurts.

kindly do well to contact me if you want to make it commercial, i can help you do the setup. Thank you

Simply use any kind of yorghut free from sugar as your starter. This powder is simple yorghut too. Just walk to any shop and get any yorghut without artificual sweetner, or even with less sweetner. If you are using fresh milk, just pasteurize it very well. Check youtube videos on how to pasteurize. Allow the tempersture to drop to 40C and add your starter (a spoon or two of yorghut). Maintain 40C temp for 5 hours and your yorghut is done. Better keep it at 40C overnight (12 hours). That is all. Nothing special. Try it and see. It is very simple.And if it is this starter you feel comfortable to use, so be it. You need just to make the yorghut one time. Everytime you want to make new batches in a large pot, just use from the last one you make. No need to keep buying yorghut or using new culture starters.

The best milk is raw if you want quality yorghut. Just learn how to pasteurize. Thats all. And take it to another step by removing latose in it. It is called lactose free milk or yorghut.

Best of luck

you seem to have deep knowledge on yogurt. I've got a job for you. Drop your contact Please

Where do you buy the culture from? Is it Nafdac approved?

abilityC:
Where do you buy the culture from? Is it Nafdac approved?

it is imported from denmark

Where do you base

Nigerfine3:
Where do you base

Iyana Ipaja, Lagos. We can also supply to you wherever you are.

I'm interested in trying your yogurt starter.

iphien:
I'm interested in trying your yogurt starter.

whatsapp or call on 07038361326. Thank you

we still have more in stock

Still very much in stock

New stock is available... Don't snooze. Order for your yoghurt lactic culture, thermometer, flavors, preservatives, emulsifiers, concentrates etc

KennieKingOba:
kindly do well to contact me if you want to make it commercial, i can help you do the setup. Thank you

How can you help someone who wants to set up and commercialization? Meanwhile, I've been making yogurt at home for awhile now., looking to commercialize.

You can contact me on 07038361326

Canadaoneway:


How can you help someone who wants to set up and commercialization? Meanwhile, I've been making yogurt at home for awhile now., looking to commercialize.

we got over 80% of our clients from nairaland, you can be one of them too, we appreciate you for doing business with us even without knowing us from Adam.
we are still so very much in the business, we look forward to more supplies of yoghurt materials i.e yoghurt lactic culture, flavors, preservatives, thermometer etc.

we now have new stocks, come and have the best Lactic culture, 24 hours preserved (freezed)

I 8ntend starting a mini yoghourt production outlet, how much do you sell your culture?

new stocks alert

cultures still available, we are still very much in business.

We are still in Business and new stocks

Simply use any kind of yorghut free from sugar as your starter. This powder is simple yorghut too. Just walk to any shop and get any yorghut without artificual sweetner, or even with less sweetner. If you are using fresh milk, just pasteurize it very well. Check youtube videos on how to pasteurize. Allow the tempersture to drop to 40C and add your starter (a spoon or two of yorghut). Maintain 40C temp for 5 hours and your yorghut is done. Better keep it at 40C overnight (12 hours). That is all. Nothing special. Try it and see. It is very simple.And if it is this starter you feel comfortable to use, so be it. You need just to make the yorghut one time. Everytime you want to make new batches in a large pot, just use from the last one you make. No need to keep buying yorghut or using new culture starters.

The best milk is raw if you want quality yorghut. Just learn how to pasteurize. Thats all. And take it to another step by removing latose in it. It is called lactose free milk or yorghut.

Best of luck

this nairaland na asset. Plenty tailored down info full here