Processed

Traditional Bulgaricus-Thermophilus

S tier

The classic yoghurt pair—Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus—acidifies milk in a warm pot, each feeding the other. The streptococcus starts the acid; the lactobacillus finishes the tang and much of the aroma. This is the legal heart of yoghurt in many markets and the flavour of a tart set pot, not a candy-mild kids' yoghurt. Incubate warm (around 40–45 °C) until the milk gels, then chill. A good culture smells cleanly lactic, never cheesy-dirty. It will not give you Greek thickness by itself—that is straining or a viscosity culture. Re-pitching works for a few generations, then the pair drifts.