Frequently asked questions on Yogurt and Cheese making:

Yogurt

Q. Are live bacteria necessary for yogurt?

A. Yes. True yogurt  contains  millions of viable St. thermophilus and L. bulgaricus bacteria per millimeter for your health benefit. In the US there are regulation stating that.

Canada has no such regulations in place yet.

Q. Are yogurt and kefir different?

A. Yes. Kefir always contains yeast with the bacteria, ethyl alcohol and considerable carbon dioxide, and if it lacks these elements, it is not Kefir.

Q. Were can  kefir and yogurt cultures be obtained?

A. Try our store www.danlac.com/store  ( Starter cultures available for making up to 1,000 liter batches.) Kefir is called  Kefir DC & DG in the industrial section.

Q. Does it pay to make yogurt in the home?

A. Yes. It’s very economical, especially if you have your own source of milk.

Q. Is it possible to make good quality yogurt in the home?

A. Yes. Ask for recipes when you order cultures, and follow instructions careful. Home made yogurt will last 2-3 weeks in the fridge -especially if Holdbac YM-B is also added (prevent mould & yeast)

  .

Soft Unripened Cheese.

Q. What happens if lactic acid does not develop in cheese milk for soft unripened cheese?

A. Nothing. No curd will form, and that is the end of Cheesemaking for the day. The unused milk can be converted into Ricotta cheese by adding an acidulate, like vinegar or acid whey powder, and heating to 80 ºC. But check why the starter culture did not work (antibiotic?). Antibiotic milk will slow or stop bacteria from forming lactic acid.

Q. Is rennet used for cottage cheese?

A. Yes, but the amounts are small, almost 100 times less than what’s used for cheddar.

Q. Is chevre an unripened cheese?

A. Yes but its made from goat milk. We have excellent cultures for making chevre called Probat 222 

     Again ask for recipe with order. www.danlac.com/store