RECIPE GUIDELINES - SKYER

RECIPE GUIDELINES - SKYR

Skyr is a traditional, fermented and concentrated milk product from Iceland. Originally, skim ewe's milk was used, but now Skyr is more often made from cow's milk. A traditional Skyr starter culture contained yoghurt bacteria and in some cases also yeast. Skyr is typically strained to remove the whey, which gives it a thicker consistency and a higher protein content. Compared to regular yoghurt, skyr typically contains less sugar and more protein per serving, It also have a milder flavour than some yoghurts, with a slight tartness and a creamy texture,

Cultures:
SACCO LYOFAST YCE 438 A 
SACCO LYOFAST LR 4 PD (Protective culture)

Available 10 UC sachets

Dosage
10 UC enough for 1 000 L of milk

SACCO cultures are direct inoculation, no need to dissolve cultures, add directly to milk mixture at the correct cultures

All products available from Dynamiko Food Ingredients

If you have any questions do not hesitate to contact us - salesrep@dynamiko.co.za or order@dynamiko.co.za




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