A fermented milk Caspian Sea Yogurt is also called matsoun or matsoni is also known as Caucasian sour cream or Bulgarian yogurt.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.
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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