Yogurt is milk that has fermented under the action of lactic bacteria. Certain specific bacterial strains convert part of the lactose into lactic acid. The milk coagulates when a sufficient quantity of lactic acid is produced. The curdling occurs by the combined action of two traditional fermenting agents: lactobacillus bulgaricus and Streptococcus thermophilus. They produce the lactic acid and determine the yogurt’s characteristic flavor.

The fresher the yogurt, the more viable bacteria it contains. The virtues of yogurt are associated, among other things, with bacterial action in the intestines, making bacterial presence in a sufficient number important. Yogurt must by law contain at least 10 million bacteria per gram at the time it is marketed.

Natural unsweetened yogurt has nearly the same nutritional value as the milk with which it is made and is an excellent source of proteins, calcium (100 g provide about 15% of the daily recommended intake), potassium, phosphorus and vitamins A and B. In addition, yogurt provides all of the benefits associated with fermentation while only supplying very few calories. More than 90% of the yogurt can be digested within an hour, as opposed to 30% for milk. It provides an interesting and satisfying nutritional alternative for people with lactose intolerance.


Streptococci and Lactobacilli in Yogurt

The National Yogurt Association (NYA) established its own criteria for live and active culture yogurt in conjunction with its Live & Active Culture seal program. In order for manufacturers to carry the seal, refrigerated yogurt products must contain at least 100 million cultures per gram at the time of manufacture. This level was based on a survey of leading research scientists involved in clinical studies of the health attributes associated with live and active culture yogurt..

FUNCTIONAL PROPERTIES OF YOGURT

The well-known health benefits of eating yogurt are the following:
• Enhanced lactose digestion,
• Prevention/treatment of acute rotavirus and antibiotic-induced diarrheas,
• Stimulation of intestinal immunity,
• Stabilization of Crohn’s disease,
• Improving the balance of microbial population in the intestines,
• Activity against Helicobacter Pylori,
• Improved immunity to disease,
• Inhibiting the growth of harmful bacteria. Yogurt’s fermenting agents produce some bacteriocins which, combined with their acidity, prove beneficial for the intestinal flora,
• Improving intestinal transit.

CUSTOM PROBIOTICS YOGURT STARTERS

Custom Probiotics has formulated a new yogurt starter in powder form. It contains L. Bulgaricus, S. Thermophilus and L. Acidophilus. It is dairy and casein free, hypoallergenic, and do not contain any artificial colors, flavors, preservatives, sugar, gluten, soy or FOS.

The bacterial count per gram of yogurt made will be above 100 million per gram, based on various independent lab test results that were performed on yogurts that we have made during our evaluations. The type and amount of microorganisms in yogurt affect lactose digestion and health benefits of yogurt. It is best to store our yogurt starters in the freezer. Our yogurt starters are highly concentrated and hence very little needs to be used. Our yogurt starters are likely to appeal to health-conscious individuals.
Please note that we can add other probiotic strains such as L. Casei and/or B. Bifidum to our yogurt starter upon request.

YOGURT STARTER PRICE



The price of 25 grams of our custom probiotic yogurt starter powder containing L. Bulgaricus, S. Thermophilus and L. Acidophilus is $50. The yogurt starter comes with a 0.8 gram measuring scoop.

(For every two quarts to one gallon of milk, you can use half a scoop (0.4 gram) of yogurt starter. Therefore, you can make 50-55 batches of yogurt from 25 grams of yogurt starter. Our yogurt starters are highly concentrated and hence very little needs to be used. They do not contain any artificial additives or preservatives.)

HOW TO MAKE YOGURT

1. Get 2 quarts (1.9 L) pasteurized, low fat or whole, cow or much preferably goat milk. [Goat milk is closer to mother's milk, is much easier to digest and is less allergenic than cow's milk]. Mother's and cow's.

2. Heat the milk while mixing until it comes to a boil. The boiling process will destroy harmful organisms and restructure proteins to help with the viscosity.

3. Let the milk cool to 100-103 F (38-40 C).

4. Add half a scoop (0.4 grams) of yogurt starter powder per two quarts to one gallon of milk.

5. Mix thoroughly with a spoon or beater until all the powder yogurt starter is well dissolved.

6. Fill the resulting cultured milk in a yogurt maker of your choice and incubate at 100-103 F (38-40 C) for 12-24 hours. During fermentation, part of the lactose (milk sugar) converts to lactic acid, decreasing the pH values to a range of 4.25 to 4.5. The streptococci are responsible for the initial pH drop of the yogurt mix to approximately 5.0. The lactobacilli are responsible for a further decrease to pH 4.0.

7. Refrigerate for at least five hours.

8. Enjoy and share with friends and family.

SOY MILK YOGURT

We at Custom Probiotics have experimented in yogurt making by using rice milk, almond milk and soy milk purchased from food stores. After further testing, soy milk containing 3-4 grams of fiber with our yogurt starter made it to be more tasty and firm, ultimately making it a great success. Lactose and dairy free soy milk made by WestSoy gave us very good results when using our Custom Probiotic Yogurt Starter.

YOGURT MAKER

Make your own homemade yogurt with no artificial additives or preservatives with the electronic yogurt maker. This machine is reliable and temperature controlled to make delicious and healthy homemade yogurt.

The special Thermometer Stirrer that comes with your Yogurt Maker takes the guesswork out of making yogurt at home. To use, place the stirrer in the milk until the red bulb is immersed. The "Add Starter" level on the stirrer lets you know when the milk is the right temperature to add our yogurt starter. We suggest that you use the upper mark, equivalent to about 95 Deg F as the addition point for our yogurt starter.

The taste of your homemade yogurt will vary depending on the milk you use and how long you ferment the milk in the Yogurt Maker. Experiment with these different elements to create your own special recipe. Our Custom Probiotic yogurt starters will produce a yogurt of mild taste, unique texture and health benefits. There are no additives in our yogurt starters.

The Yogurt Maker consists of:

• a 110 Volt heater base
• a Thermometer stirrer
• 8 high-grade, unbreakable polycarbonate plastic jars with lids, in which the cultured milk is added, each 200 cc.
• a transparent plastic cover.

We suggest that you do not cover the plastic jars with the lids. Some of the water in the milk will evaporate during the fermentation and condense on the top of the transparent plastic cover. This will make your yogurt firmer.

YOGURT MAKER PRICE


The price of the above yogurt maker is $60. Price for additional 8 yogurt maker jars with lids is $15. Shipping by Fedex 2nd day air is $18 anywhere in the USA.


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