Yogurt & Cheesemaking


Frequently asked questions on Yogurt and Cheese making:

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 Probat KC 3 (ask if you do not find it)

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. ask us for instructions on how to make it. Our Yogurt Natur Vital ferment can be transferred several times making it very economical to use.

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.

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 (before called DL-Mix MFZ 2-22)

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

Q. Where do I find which starter culture to use for different cheeses

A. Ask as for "how to select the right starter culture" and we will email you the list.