RECIPE GUIDELINES - TRADITIONAL YMER

RECIPE GUIDELINES - TRADITIONAL YMER

Ymer is a Danish soured milk product with 6 % protein. Compared to standard yoghurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtle fizzy due to slight carbonation from the lactic fermentation.

Culture:

SACCO LYOFAST MW 035 TA range
SACCO LYOFASTLA 3

Available in 5 UC | 10 UC | 50 UC sachets

Dosage:
​
5 UC enough for 500 L of milk
10 UC enough for 1 000 L of milk
50 UC enough for 5 000 L of milk

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

All products available from Dynamiko Food Ingredients

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

    • Related Articles

    • RECIPE GUIDELINES - ULTRAFILTRATED YMER

      Ymer is a fermented milk product invented in Denmark. The name “Ymer” is taken from the Nordic mythology. To be called Ymer, the product must contain minimum 6 % milk protein, 3.5 % fat and minimum 11 % non-fat dry matter. Traditionally, Ymer ...

    • RECIPE GUIDELINES - TRADITIONAL FRENCH CAMEMBERT

      Traditional French Camembert is probably the most famous of all French cheeses. It is a soft mould-ripened cow's milk cheese. Originally it was only made in France, but is now made throughout the world. It is a small, round cheese. The snowy, white ...

    • 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 ...

    • RECIPE GUIDELINES - CHEDDAR

      CHEDDAR is one of the most widely produced cheeses. Cheddar cheese is a hard white, yellow or orange smooth textured cheese with a flavour that ranges from mild to strong as the cheese matures. SACCO LYOFAST MOS range SACCO LYOFAST LH 13 (flavor ...

    • RECIPE GUIDELINES - STABILISED BRIE AND CAMEMBERT

      Stabilised Brie/Camembert differs from Traditional Brie/Camembert in that softening of the cheese core is not so time dependent as the pH min, in the end of the curd manufacture, is 4.9 to 5.4 compared to 4.6 to 4.8 for Traditional Brie/Camembert. ...