Razlika izmedju jogurta i jogurta sa zivim kulturama (The difference between buttermilk/yogurt and buttermilk/yogurt with live cultures)

Razlika je u tome što “jogurt sa živim kulturama” naglašava da su bakterije fermentacije i dalje aktivne u proizvodu.

 Običan jogurt: 

1. Može imati žive kulture, ali nekad bude termički obrađen posle fermentacije pa deo bakterija više nije aktivan.

2. Neki industrijski jogurti imaju manje aktivnih kultura.

 Jogurt sa živim kulturama: 

1. Sadrži aktivne mlečne bakterije

2. Obično piše:

„žive kulture”

„probiotski”

„Lactobacillus”

„Bifidobacterium”

3. Bolji je za fermentaciju sira jer pomaže zakiseljavanju mleka.

Za domaći sir je važnije da jogurt nije ultra obrađen i da ima aktivne bakterije. Gust punomasni jogurt obično radi bolje od “laganih” ili dugotrajnih varijanti*.

Napomena za dugotrajne jogurte

“Dugotrajne varijante” znači jogurti koji imaju veoma dug rok trajanja, često nekoliko nedelja ili više, jer su jače obrađeni radi stabilnosti.

To mogu biti:

• termički dodatno obrađeni jogurti
• “fitnes”, lagani ili proteinski jogurti sa dosta dodataka
• jogurti koji mogu dugo da stoje bez menjanja ukusa

Kod njih bakterije nekad nisu dovoljno aktivne za dobru fermentaciju sira.

Za domaći trapist bolje rade:

• običan punomasni jogurt
• čvrsti jogurt
• probiotski jogurt bez puno dodataka

Kad pogledaš deklaraciju, što je sastav jednostavniji: mleko, mlečne kulture, to je obično bolji izbor za sir.

The difference is that "buttermilk/yogurt with live cultures" emphasizes that the fermentation bacteria are still active in the product.

 Plain buttermilk/yogurt: 

1. It can have live cultures, but sometimes it is thermally processed after fermentation, so part of the bacteria is no longer active.

2. Some industrial buttermilk/yogurts have fewer active cultures.

 Buttermilk/Yoghurt with live cultures: 

1. Contains active milk bacteria

2. It usually says:

"living cultures"

"probiotic"

"Lactobacillus"

"Bifidobacterium"

3. It is better for cheese fermentation because it helps to acidify the milk

For homemade cheese, it is more important that the buttermilk/yogurt is not ultra-processed and that it has active bacteria. Thick full-fat buttermilk/yogurt usually works better than "light" or long-lasting varieties*.

Note for long-life buttermilk/yogurts

"Long shelf life" means buttermilk/yogurts that have a very long shelf life, often several weeks or more, because they are more heavily processed for stability.

These can be:

• additionally thermally processed buttermilk/yogurts
• "fitness", light or protein buttermilk/yogurts with a lot of additives
• buttermilk/yogurts that can stand for a long time without changing the taste

In them, the bacteria are sometimes not active enough for good cheese fermentation.

For a homemade Trappist, they work better:

• plain full-fat buttermilk/yogurt
• solid buttermilk/yogurt
• probiotic buttermilk/yogurt without a lot of additives

When you look at the declaration, the composition is simpler: milk, dairy cultures. It's usually a better choice for cheese.