5 Essential Tips To Maintaining A Healthy Greek Yogurt Culture

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Few things are more stressful than being in charge of ordering for a large restaurant. I found myself in this situation a few years back, and it was really intimidating. I had to figure out how much food our place was going to go through in a week, order everything in, track the usage, track the waste, and then order accordingly. It was also difficult to find the right food supplier, which is why I started taking notes as I went through the negotiation process. This blog is all about finding the right food supplier and knowing how to streamline your restaurant.

5 Essential Tips To Maintaining A Healthy Greek Yogurt Culture

5 October 2021
 Categories: , Blog

Compared to homemade bread or cake, homemade yogurt is pretty effortless and straightforward to make. Besides, a homemade yogurt culture can be the simplest to start and maintain than a sourdough culture. This post will discuss five helpful tips to keep your Greek yogurt culture healthy every time. Read on to learn more.

Keep Your Seed Culture in Separate Jars You won't have any problem taking care of the seed culture needed to start your next batch when it's stored in a separate jar. Furthermore, you can prevent hungry family members from eating it if you conceal it in a differently shaped jar.

Remove the Seed Culture as Soon as It Sets When preparing yogurt, consider removing your seed culture jar from the proofer as soon as it sets. If you allow other jars to culture longer when intending to achieve more flavor or decrease lactose content, ensure that you remove the seed jar beforehand. Doing this helps the seed culture to retain extra lactose for eating until the next yogurt-making session. It would help to remember that refrigerating the yogurt only slows down the bacterial activity but doesn't hinder it ultimately. The lactic acid will still consume lactose and eventually solidify over time.

For Older Seed Cultures, Check the Yogurt in Advance It is common to end up with seed cultures that have stayed in the freezer for more than a week without a feed. Alternatively, the seed cultures might have stayed in the proofer for some time after it set. If they haven't yet gotten spoiled, you can use them for your next batch of yogurt. However, it's imperative to check whether they set earlier than expected. That's because they might acidify faster than required.

Always Keep the Lid On During the culturing process, always ensure that the lids on yogurt jars are appropriately covered. This precaution is necessary to prevent the introduction of yeast and other foreign substances that eventually weaken the culture. Remember that the lactic acid-producing culture doesn't depend on oxygen to thrive.

Continually Stir the Cream-Top Yogurt Finally, if you are working with traditional or non-homogenized milk, you're in luck because it makes highly delicious cream-top yogurt. It would be a prudent idea to stir the cream back into your yogurt jar, which helps spread beneficial bacteria that make their way to the top alongside the cream. Doing so also allows them to be closer to the lactose, which they depend on for sustenance from one batch to the next. 

For more information regarding Greek yogurt starter culture, contact a food supplier.