Pourable cultured drinks that stay in suspension.
The challenge
What usually goes wrong.
Cultured drinks fail on separation and on acid drift. A product that looks right leaving the plant can whey off in the pouch, and a lassi that keeps souring through its shelf life stops being sweet.
The starter sets the acid profile and how far it travels. ABCHACH and ABLASSI are separate lines because a salted chach and a sweet lassi want different acid development.
Process parameters
On the data sheet
- Incubation temperature
- Incubation time
- Target acidity
- Recommended dosage
- Cooling / setting
We publish figures we can stand behind. These are confirmed per batch and per application, so they come from the data sheet rather than a web page.
Request the data sheet →Questions we get asked
Is one culture enough for both chach and lassi?
We keep them separate. Chach carries a sharper, more buttery profile; lassi wants a mild acid so the sweetness reads. ABSPICE is available where a savoury chach is the target.
Send us your buttermilk & lassi spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.