Yogurt Culture YF-L811 - Mild Flavour and Thick

CHR Hansen YF-L811 - Thermophilic Yogurt Culture - YoFlex

Pack size: 50U (Enough for 80L milk)

• Kosher certificate available here
• Halal certificate available here
• Product data sheet available here

CHR Hansen YF-L811 is a Danish Thermophilic Yogurt Culture that will produce a yoghurt with a very high body, very mild flavour and very low post acidification. The culture is ideal for manufacturing the following types of very mild yoghurt.  Suitable for cutset, stirred and drinking yogurt.

• Presentation: Pellets
• Applications: Yogurt (Set, Stirred, Drinking)
• Flavor Profile: High body, mild flavour
• Texture: High bodys, creamy
• Post-acidification: Some
• Allergen: Contains Milk
• Storage: < 18 Degree Celcius
  
• Composition:  Defined mixed strain culture containing Streptococcus thermophilus and Lactobaciluus delbrueckii subsp. bulgaricus blended in a convenient freeze-dried form to produce yoghurt.
• Presentation: Pellets

Directions: Remove cultures from the freezer just prior to use. Do not thaw. Disinfect the package prior to opening. Open the package and pour the frozen pellets directly into the pasteurized product. Agitate the mixture slowly for 10-15 minutes to distribute the culture evenly.

Recommended incubation temperature: 34 to 45 Degrees Celsius

Greek Yogurt Recipe

Ingredients required:

• 2 Liters Fresh Full Cream Milk
• ¼ teaspoon yogurt culture YF-L811
• 150 ml dry milk powder (Optional , but does help make yogurt thicker)

1. Firstly sanitize all the equipment.
2. Pour the milk (combine with milk powder if using) in a pot and slowly heat to 84 degrees Celsius and then let it cool down slowly to 46 degrees Celsius.
3. Ensure you keep your thermometer your sanitizer solution to prevent possible contamination when taking temperature readings.
4. Once your milk has cooled down to 46 degrees you can gently whisk in about a quarter of a teaspoon of yogurt culture (about 1ml) and then cover the container.
5. The temperature has to be maintained at 46 degrees for at least 6 hours , so a hot-box or wonderbag is a wonderful accessory to have for this purpose , but you could alternatively wrap the container in a blanket. 
6. If you prefer a thicker and creamier Yogurt, strain the yogurt in cheese cloth over a colander or shieve for 1 to 2 hours.