Mesophile Qualitäts Joghurtkulturen

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Yogurt is not the same as yogurt and certainly not homemade yogurt. Anyone who has been fermenting a bit longer and cultivating yoghurt himself has certainly heard of the terms mesophilic and thermophilic. In addition to the important starter cultures and good milk or plant drinks, the fermentation temperature is of crucial importance. Just as you can, for example, influence the taste and consistency of homemade milk kefir with the temperature, the situation is similar in yoghurt production.
 
If you choose the mesophilic version for yoghurt fermentation, it is much easier to produce than the followers of thermophilic cultures. The mesophilic lactic acid bacteria love medium temperatures. So roughly room or room temperature. This means that no special equipment such as e.g. a yogurt maker (yogurt machine) is required to ensure a constant temperature above 40 ° C.
 
To make it easier for you to choose your yogurt starter culture, we have subdivided our yogurt category once again and offer you an exquisite selection of organic yoghurt cultures.