VitaLac Products

Yoghurt L+ Starter Culture

Definition:

Definition: Yoghurt Mild is a fermented milk product, which is produced by fermenting milk with special lactic acid bacteria.

Historical background:

Yoghurt Mild is a modern product made from nutritional, physiologically valuable starter cultures. Its mildness particularly takes into account present-day taste trends.

The nutritional, physiological value of Yoghurt Mild is based upon its high percentage of L(+) lactic acid.

Yoghurt L+ Vital-Ferment contains freeze-dried lactic acid bacteria: Streptococcus (Sc.) thermophilus, Lactobacillus (Lb.) acidophilus, Bifidobacteria (Bf.) species and glucose

Sachet Storage: Yoghurt L+ Vital-Ferment can be stored in the refrigerator (4°C) at least 12 months.

Ingredients and Equipment Needed:

1 Liter of milk (raw, grade-A, whole milk, skimmed milk, milk prepared from milk powder, UHT milk, soya or rice drinks).
You can also use: Soya and Rice milks [see below] - Precisely, the difference between "Yoghurt Nature" and Yoghurt L+ is that:
Yogurt Nature: Use only for animal milk
Yogurt L+: Use for animal as well as non-animal milk like: Soya, Rice and Coconut milks.
To improve consistency if necessary, add instant skimmed milk powder
Yoghurt Maker
Thermometer
1 sachet Yoghurt L+ Vital-Ferment.

Apart from using milk, you can also use:

Soya milk can also be used for making Yoghurt Mild. In this case, however, other fermentation times are to be observed: Without addition of sugar: Inoculation of 1L milk, fermentation approx. 10 h. With addition of sugar: Inoculation of 1L milk, fermentation approx. 5 h
Rice milk can also be fermented. However, the product will not have the consistency of yoghurt; the resulting product is a fermented drink. Inoculation of 1L milk, fermentation approx. 10-12 hours.

Preparation, Product yield & Shelf Life

Preparation: Very simple specially if you use UHT-type Milk. Depending on ambient temperature, a batch is finished in 6-16 hrs. Full instructions accompany the product.

Yogurt Production:
Utensils used:
	1 Plastic container - The Container has to have a with lid and can be of any capacity as long as it can contain >1 Liter of milk.	Container must be clean of any bacteria as it can kill the Lactbacillus - wash thoroughly, then fill with boiling water for 5 minutes to sterilize it and let dry
	1 Dark-colored Cloth or towel	To cover the product from strong daylight while in fermentation
	1 Liter of Milk	We recommend UHT Milk [no need to boil and pasteurize], found in Tetra-Brik packs in any store.
	1 Sachet:	Vitalac Yoghurt L+
	Thermometer	If not available, you can estimate temperature [ see below]
	Yogurt Maker Machine - keeps a constant 40 C temperature and makes yogurt in 6-8 hours [Optional]	Important Note: A yogurt maker is optional in the Philippines as our local indoor ambient temperature - between 23-30 degrees C - is ideal for yogurt production without the need of a yogurt maker. The only variation is that fermentation time is somewhat longer: between 6-16 hours.
Process:
	Milk - 1 Liter	Note on Milk used: 1. UHT [type] milk, at ambient temperature, you may proceed directly and add & mix thoroughly 1 Sachet of Yoghurt L+. Using UHT-type milk makes production a lot easier. 2. Other types of milk [Pasteurized and non-animal milk like soya, rice and coconut]: You will need a milk/food thermometer - Before mixing the Yoghurt L+ ferment, you must pasteurize the milk [even though the milk pack specifies that it is "Pasterurized Milk"] by heating it to 90 degress C [10 degrees below boiling point] for 25 minutes, then let it cool to 40 degress C, and only then proceed to add & mix the sachet of Yoghurt L+. Proceed the same way with soya, rice and coconut milks. For yogurt production without the use of a thermometer, see below. 3. If you want more consistency in your yogurt, you may add instant skimmed milk powder [optional].
	Fermentation Culture - Add 1 Sachet	VitaLac Yoghurt L+ Starter Culture or Ferment When the milk is between 23-40 C, only then can you add & mix thoroughly the sachet of Yoghurt L+ to the milk and then cover with lid and a dark cloth to shield from strong daylight.
		Fermentation Temperature: 1. Using UHT Milk, as it comes packed from the store, and local [Philippines] indoor ambient temperature [except Mountain Province], which is between 23-30 degress C, is ideal for yogurt production without even the use of a thermometer or a yogurt maker machine. 2. When using Pasteurized animal or non-animal [soya, rice, coconut] milk - which you must first pasteurize at 90 C for 25 minutes - you must cool the milk to 40 C or below before mixing in the Yoghurt L+ sachet - if not, you run the risk of killing all the culture of Lactobacillus, resulting in a liquid, acid milk product but not yogurt.
	Fermentation Time: Between 6-16 hours, depending if you are using a yogurt maker or not [indoor ambient temperature]	Once you have added the Yoghurt L+ sachet, you must leave it be to ferment and avoid frequent moving or agitating.
		Fermentation Time for Yogurt Maker: That specified by your machine or from 6-8 hours
		Fermentation Time without Yogurt Maker: With Philippine indoor ambient temperature, time varies from 6-16 hours, depending on temperature variations.
	Finished Product: Milk solidifies into yogurt	Once, your milk solidifies into yogurt, let it ripen in the refrigerator for 8-12 hours and it's ready for consumption. It keeps fresh in the refrigerator for 7 days.
	Re-Innoculation: Make succesive batches of yogurt by re-innoculating the culture to other liters of milk [Repeat Process 14 times]	Before the third day of each batch, do a successive batch or re- innoculation of another Liter of milk PLUS 4-6 tablespoons of the previous yoghurt batch to process more yogurt. You can make up to 14 succesive batches [14 Liters of milk] and even more but from then on, the bacteria progressively looses activity and you may have to adjust your production times [more fermentation time] or start with a new sachet of VitaLac Yoghurt L+.

Product Yield: 14 Liters of milk - the procedure can be repeated up to 14 times.
Shelf life: Yoghurt Mild can be stored in the refrigerator approx. 1 week. Lactic acid produced by lactic acid bacteria has a preserving effect.

Problem	Possible causes	Our tips
Yoghurt has not become firm	Fermentation temperature & time: The milk temperature was too hot or too cold when starter culture was added, or fermentation time was too short - the ferment was damaged.	Cool milk to 40-42°C before adding the Yoghurt Starter Culture. Observe the temperatures and times indicated.
	The Yoghurt was stored too long before being used to inoculate the 2nd batch	No later than 3 days after preparing the 1st batch, remove 4 Tablespoons of Yoghurt Mild and inoculate the next batch
	Inhibition of the microorganisms	Rinse equipment with clear boiling water before use
Yoghurt becomes grainy	The Starter Culture or startr yoghurt [from the previous batch] was not evenly distributed in the milk	Stir the Starter Culture/ ferment or starter yoghurt into the milk gradually and thoroughly
Unusual taste / mould or red spots (yeast spores) on the surface	The undesired breakdown of the milk components due to the possible presence of foreign microorganisms resulting from unclean working procedure	Prepare Yoghurt Mild under sanitary conditions to prevent contamination by foreign micro-organisms.
	Sources of contamination: insufficiently heated milk, water, air, unclean equipment.	Rinse equipment with boiling water, scald the milk, avoid long exposure to air
		Dispose of the entire batch! Do not consume the defective batch and do not use it to inoculate a new batch - Start a new batch with a new ferment!