Thermophilic quality yogurt cultures

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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 thermophilic 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 kefir with the temperature, this is similar to that of yoghurt production.
 
Traditional yogurt as found on the supermarket shelf is usually thermophilic fermented. This can be easily recognized by the fact that the cultures that are contained in the common ready-made yogurts are mostly Streptococcus thermophilus & Lactobacillus bulgaricus.
 
If we take a closer look at the yoghurt culture or lactic acid bacteria Streptococcus thermophilus, we can see that the term thermophile (us) is already in the name. This part of the word thermophile tells us that it is a thermophilic bacterial culture. These types of yoghurt starter cultures have an effect or are active in a temperature range above 40 ° C. Usually these temperatures are no longer room temperature. Unless you live in tropical regions or in a cool sauna ;-)
 
At this point, so-called yogurt machines or yogurt makers or yogurt makers come into play. These devices are specially designed for the production of natural yoghurt in private households. So almost everyone can effortlessly make their own yogurt.
 
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.