Processed

Mild Flavour Culture

A tier

Mild yoghurt cultures keep Streptococcus thermophilus in charge and restrain or replace a sharply proteolytic bulgaricus so the pot tastes creamy and only gently tart. They are the reason many supermarket yoghurts do not make children wince. Acetaldehyde—the "green apple" yoghurt note—is kept in check. The gel still needs a proper incubation and a cool-down. If you want a Balkan tang, this is the wrong sachet. Mild cultures can still be real yoghurt; they are a flavour choice. They will not hide poor milk. Over-long incubation will sharpen even a mild blend, so pull the pot when it sets.