1 teaspoon rice vinegar or 1 teaspoon other vinegar
1 teaspoon oregano
4 -6 Greek pita breads
olive oil (for cooking)
lettuce and tomato Directions…
1. To make gyro “meat” cut tempeh into thin strips 1/2 – 1.5 cm in thickness works well.
2. Next make tempeh marinade with all ingredients listed under “Gyro Tempeh”.
3. Pour the marinade over the tempeh, make sure all surfaces are covered and place in fridge to marinate for at least 4 hours, preferably overnight.
4. Next, make Tzatziki- combine all ingredients listed under Tzatziki. Stir well and also place in fridge to sit for at least 4 hours, preferably overnight.
5. When you are ready to eat, set the Tzatziki out to warm slightly while you cook the tempeh.
6. Heat a large skillet with 3-4 tbsp olive oil and heat over medium, once heated place tempeh strips in and let them cook until each side is golden brown.
7. Remove tempeh from pan, and one at a time heat the pitas over medium heat until warmed on each side.
8. Then layer your gyro (pita, tzatziki and tempeh) then top with lettuce and tomato.
In the culturing world, one of the biggest varieties of culture starters are of the yogurt type. The type of yogurt starters we carry are mesophilic, which means they can culture and ferment at room temperature and are able to be used as a starter, repeatedly!
Each yogurt starter makes a delicious homemade yoguurt that is ideal for the home food culturist. No need of boiling and cooling milk before use or incubating your yogurt starter in a warm oven or home yogurt maker for hours before it will set. These yogurt starters are mesophilic yogurts or room temperature culture starters. In about 12-24 hours, these yogurt starters will have set and made tempting homemade yogurt, which after chilling, is ready to be flavored, eaten plain, or made into fresh pro-biotic cheese. No need for the extra expense and bother of a home yogurt maker
or heating mats to produce a finished product.
Tanekin kefir-yogurt starter contains live active bacteria and cultures at room temperature on the counter: no yogurt maker required! One packet of our yogurt starter can be used to make unlimited amounts of homemade yogurt as it can be serial cultured, reserving a small amount of yogurt from the current batch to inoculate the next batch of homemade yogurt. With care, this yogurt culture can be used to make homemade
style yogurt indefinitely.
Our Tanekin yogurt starter makes a wonderful cultured beverage. Originating from Japan, it has a number of uses including making an excellent base for salad dressings, healthy breakfast, or at anytime of the day. This yogurt culture can also be added to milk and consumed as a dairy beverage. Doing so adds beneficial cultures to the milk and many people feel it helps replace beneficial
bacteria lost during the pasteurization process.
LångFil is a style of Filmjölk with a characteristic long and almost elastic texture due to Lactococcus lactis var. longi, a strain of bacteria that converts the carbohydrates in milk into long chains of polysaccharides, which cause the long consistency. Traditional comes unflavored only. More common in northern Sweden. Sometimes eaten with ground ginger. Has been in the Swedish language since 1896. Långfil is a dying product, gradually disappearing from stores’ shelves.
Its mild flavor makes an excellent base for dressings and smoothies. – Cultures at 70-78°F, no yogurt maker required!
– Reusable culture with care a little from each batch can be
used to make the next batch.
Matsoni yogurt (pronounced Madzoonee) is also known in Japan as Caspian Sea Yogurt. A slightly tart yogurt, Matsoni is excellent sweetened with a bit of honey or served with fruit. Matsoni yogurt has a thick viscous consistency, what is known as ‘ropy’.
This yogurt is easy to make and requires no heating for culturing. Just add the culture starter to fresh milk and allow it to sit for 12 to 24 hours. After this time, you will have healthy yogurt ready to eat. With proper care, the Matsoni/Caspian yogurt culture can be used to make homemade yogurt indefinitely. Just save some of the last batch as a starter for the next batch.
This buttermilk, organic grown culture, allows you to make fresh homemade buttermilk without all the additives in commercial products. Homemade buttermilk can be used for baking, drinking or can be added to cream to make crème fraiche (European-style sour cream) or cultured butter. The taste of this real buttermilk culture cannot compare to the thick, super tart commercial
brands that are found in the stores.
This culture starter is easy to maintain just add some of the starter to fresh milk and allow to set for 12 to 24 hours. Once ‘setup’ the culture is ready to consume or used in your favorite recipes. Make buttermilk pancakes or biscuits that will be the best you ever tasted by far! Recipe here
Buttermilk culture contains the following lactic acid bacteria: Streptococcus Lactis. With proper care, the Buttermilk culture can be used to make homemade cultures milk indefinitely. Just save some of the last batch as a starter for the next batch.
Our Piima yogurt starter makes a thin cultured beverage. Originating from Scandinavia, it has a number of uses including making an excellent base for salad dressing, cultured butter or for making Piima cream (a sour cream type condiment). This yogurt culture can also be added to milk and consumed as a dairy beverage. Doing so adds beneficial cultures to the milk and many people
feel it helps replace beneficial bacteria lost during
the pasteurization process.
Mild flavor, makes an excellent base for dressings and smoothies – Very thick beverage-like consistency – Cultures at 70-78°F, no yogurt maker required! – Reusable culture with care a little from each batch can be used to make the next batch
The flavor is mild, not tart, and it forms a creamy, thick honey-like texture. This culture starter is also ‘ropy’, but not as much as the Matsoni. Each culture becomes the starter for the next, so make sure to save some for your next batch. Use soymilk, plain or flavored, and dairy viili culture for a virtually dairy-free soy drink. We recommend making your soy viili in a different container than your dairy viili to keep a pure culture. You can also make viili cream cheese, plain or with fresh herbs.
Over 215 years old, this viili culture is and still going strong!
Start a yogurt tradition yourself.
Customer Comments: “After talking with a brewer at Organic-Cultures, am very happy with the viili product. Growing up in Finland, this yogurt culture is the same as my grandmother would make each day…very happy!” Dave, NY, NY
Very active culture on arrival. Very mild tasting, excellent “ropey” texture, just what I was searching for! – Jane R., San Diego, CA
At breakfast buffets in Sweden, it is served from a large bowl with a ladle and is found for sale in every store that sells dairy products. Each culture becomes the starter for the next, then the next, etc. Any pasteurized milk from nonfat to half-and-half may be used.
Dairy Fil Mjölk starter and soymilk makes a rich cultured soy drink. Directions for the Fresh Fil Mjölk Starter explain the easy, moderate room temperature culture method, how to keep a starter going, some simple soft cheese recipes, and a soymilk variation.
Also known as Crème Fraiche or European Clotted Cream if made with half-and-half; a close relative and good substitute for Piima.
Our Amasi yogurt starter makes a thin cultured beverage. Originating from Africa, it has a number of uses including making an excellent base for basting meats, addition to dishes, or drank like a beverage. This yogurt culture can also be added to milk and consumed as a dairy beverage. Doing so adds beneficial cultures to the milk and many people feel it helps replace beneficial bacteria lost during the pasteurization process.
Lactobacillus Bulgarian bacteria is used to make traditional yoghurt in Bulgaria. It was first identified in 1905 by the Bulgarian doctor Stamen Grigorov. The bacterium feeds on dairy lactose and produces lactic acid, which helps prolong the milk’s shelf life.
Lactobacillus Bulgaricus is named after Bulgaria – the country where it was first discovered and used. The bacteria is freely found in the nature of Bulgaria. When cultured into milk and under certain conditions the bacterium causes natural lactic acid fermentation, leading to what we call yoghurt.
Note: This is not a direct sit yogurt and requires a temperature
controlled time frame to form the yogurt.
About Different Yogurt Strains…
As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred, and then allowed to culture on the counter before being placed in the refrigerator.
This yogurt culture can be serial cultured: a small amount of homemade yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt. With proper care, the piima yogurt culture can be used to make homemade yogurt indefinitely. Just save some of the last batch as a starter for the next batch.
Our yogurt starters are maintained on organic cow’s milk, packaged and shipped fresh to you. We send enough starter to get you making you own culture, plus some for a backup.