Processed

Yoghurt Culture

Yoghurt culture is a defined blend of live lactic acid bacteria—classically Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus—sold as frozen pellets, freeze-dried powder, or mother culture to ferment milk into yoghurt. The pair acidifies milk, builds texture through protein interactions, and develops the characteristic tang and aroma compounds of set and stirred yoghurts. Commercial DVS (direct vat set) cultures include mild, traditional, viscous, and probiotic-adjunct blends. Correct inoculation rate, incubation temperature, and milk solids determine set firmness and flavour sharpness. Cultures must stay cold or dry until use; dead culture yields thin, bland milk rather than yoghurt.

Also known as: Bulgarian Yoghurt Culture, Greek Yoghurt Culture, Yoğurt Kültürü, Dahi Culture