Cultures built for products no European range optimises for.
The challenge
What usually goes wrong.
Shrikhand and mishti doi are regional products with specific acid and texture targets. A general-purpose yoghurt culture will ferment the milk, but it will not give a mishti doi the mild acidity a sweetened set needs, or a chakka the body that shrikhand is built on.
These are the products the imported ranges were never tuned for, because the volume that justifies tuning them sits here. ABMISHTI and ABSHRI exist for that reason.
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 →Recommended
What we would trial.
Questions we get asked
Why a separate culture for mishti doi?
A sweetened set needs a mild acid profile. Fermenting to a standard dahi acidity and then sweetening it is not the same product.
Send us your shrikhand & mishti doi spec.
Tell us the texture and acidity you are targeting and the volumes you run. A technologist replies with a recommendation and a sample.