Greetings,
I would like to know what the end effect would be of the lifespan of
Yoghurt cultures based on processing techniques.
I currently make yoghurt cultured for 24h to be sure to get most of the
lactose. After it is made, I drain off a good percentage of the whey
which makes the taste quite appealing.
I was concerned that the whey may actually help preserve the culture
though.
Any thoughts on this. I assume that the draining of the whey will
increase the ph of the culture and will of course reduce the available
water.
Thanks in advance for your interest.
JsD
