How to use yogurt starter

To make yogurt you must choose the right starter culture that contains active live bacterial cultures. This will encourage wanted bacteria to grow and keep unwanted bacteria away.

I successfully made batches of yogurt with that starter.

How to use yogurt starter. Lets take a look at some numbers. If you are making two liters of yogurt you only need to use about 3 grams of yogurt starter. To make it clearer 2 grams of starter means one-third of a teaspoon.

If you are making about four liters of yogurt because who doesnt like to make yogurt in bulk you need about 3 grams of yogurt starter. Direct-set or single-use cultures are added to a batch of milk to produce a single batch of yogurt. With some care a direct-set starter may be re-cultured two or three times by using some of the yogurt as starter for a new batch.

Eventually however a new powdered starter must be used. Non-dairy milks generally cannot be re-cultured. This will vary based on the yogurt starter you choose to use.

For Direct-Set Yogurt Vegan Traditional Mild Flavor Starters. A yogurt maker or warm spot a thermometer and a pan to heat up the milk. This is our easiest-to-use starter.

Have rich delicious yogurt quickly. Use this starter minus the whey on 4c boiled and warmed milk to make yogurt. Makes a sweeter milder yogurt -my kids favorite for breakfast.

For other starters that give different tartness flavor I use same process as before 14c warm milk but substitute 3 crushed raw garbanzos or 4 any kind chili pepper stems or 12 tamarind with hard skin. When the yogurt starter has curdled sufficiently pour the starter into a bowl and then remove the cardamom pods or seeds. 7 Take a clean glass container with a tight screw top and pour the yogurt starter into it.

Then tightly close the top of the container. For 1 quart of milk 1 generous teaspoon of healthy starter is plenty. Youll need about the same for a litre of milk.

I use a tablespoon of yogurt for a half-gallon of milk. You can make wonderful yogurt with only a couple of tablespoons of starter in a gallon of milk. ¼ cup of starter per gallon is maximum for best results.

To make yogurt with an heirloom starter add freeze-dried starter or a spoonful of yogurt to fresh milk. Add ½ cup of flour to the sourdough starter. Add ½ cup of water to the starter and flour.

Stir all ingredients together till well combined and place a lid on it. Add 2-3 tablespoons of whey to 2 quarts of heated and cooled milk. More or less whey may also work this is just what I do Whisk it well and incubate as usual.

In the picture below I made the yogurt on the left with whey as the starter. To make yogurt you must choose the right starter culture that contains active live bacterial cultures. You can also use a bit of yogurt made in an earlier batch.

Cover the yogurt and keep it in a warm place. This will encourage wanted bacteria to grow and keep unwanted bacteria away. However I mass produce and use between 80-100g yogurt for 10 litres milk this depends on the sourness level of my starter.

If it is too yeasty I use less. I incubate for 6 hours then refrigerate. Its not as sour but will continue to become so during the next few days.

Update on freezing yogurt starter and its viability Its March 2019 and I am still using yogurt starter from previous batches. I recently found 3 containers of starter in a 0 degree F freezer dated June 2017. I successfully made batches of yogurt with that starter.

The yogurt is just as thick as my original batches. To use as a yogurt starter culture simply add the required dose or open the capsule and pour the contents into your milk. One dose or capsule is enough for 4.

If the yogurt you will use to start your next batch ie the seed culture is stored in a separate jar from the rest of the yogurt it will be easier to care for. If it is in a different shape or size of jar that can also help it avoid being eaten by hungry family members or housemates. Remove your seed culture as.

Place 1 tsp of starter yogurt in a clean container. Bring milk to a boil stirring intermittently to not let cream from forming or milk from getting burnt at the bottom. Take it off the stove and let it cool either on the counter or in a water bath till steam has ceased and the pot is still hot to the touch cant hold for more than 3 secs.