starter As starter,Can I use any yogurt or do I have to use yogourmet dairy cultres?Any advise will be appreciated.Thank you
2070481
I use any live culture plain yogurt from the store, and make a mother culture with it as well so it lasts longer. Eventually you need new starter again as it loses strength after a few generations.
1057924
You can use any plain yogurt: fat-free, full fat, 2%, greek yogurt, whatever. I would not use a flavored yogurt, but that may work. I usually use as the starter the end of the last batch of yogurt that I made. But that loses potency after a period of time, I find. When that happens, I either cut that 50/50 with a store bought yogurt or I just use 100% of the store bought as the starter. I have used the packaged starter that came with my machine. Good luck.
2070482
I haven't noticed the decline in strength over generations that other people mention, but if that happens, I'll just buy some fresh Greek yogurt and start again.
752868
you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for Saturday for my mom who died in august. you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for... » Read More you can use any kind of milk. even soy. yes you need a starter the first time. that is 1/2 of plain greek yogurt. Then you can use 1/2 a cup of the yogurt you make for your starter each time. I eat a lot of yogurt. So I set it for 10 hours every night and then strain it in the morning. strain it an hour for soft yogurt or 2 hours for thick yogurt. sometimes I eat all my yogurt and have to buy a new yogurt. it takes 5 cups of milk which is cheaper than buying chobani which is my favorite. i'm sorry it took so long to answer. I have family at my house and we are planning a memorial for Saturday for my mom who died in august. « Show Less
2202880
I use a Yogourmet. To become yogurt, the milk+culture requires hours of sitting time at about 105 degrees. We let the culture grow for a full 24 hours. I've read online that you can put the milk+culture in glass jars, wrap them in a towel and leave them in an oven with the light on, but no heat. That's the process for making yogurt without a yogurt maker. I don't think stove top will work. If you try this, do look online for the exact oven procedure. I've never done it myself.
1849238
I believe it is the type of starter you use and not the machine that determines what "milk" products you can use. I know the yogourmet brand says you can use other milks like soy and almond... hope this helps.
1499784
For the first batch, I use sore bought vegan yogurt. After that I use my yogurt. I only use soy mil.
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
1689073
In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the start though because I want to check out the different flavors and textures they give the yogurt. In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the... » Read More In the past I've just purchased the Yogourmet brand of powdered starter from Whole Foods. It's convenient, always tastes and works the same, and makes a nice fresh-tasting yogurt. Yogurt made from it can also be "chained" to make up to 5 or so later batches of yogurt. (I keep the box of packets in the fridge just to make sure the starter lasts as long as possible, but it does anyway.)There are many other powdered starters available online though and a few are favorites of a lot of people.I want to start experimenting with fresh (plain) yogurts from the start though because I want to check out the different flavors and textures they give the yogurt. « Show Less
704902
There are different types of starters, some are for one-time use and others create a yogurt that can be used as starter for more batches. The Yogourmet starter is the one-time type. www.culturesforhealth.com sells different types of starters.
2178638
I tried to make almond milk yogurt with this starter in an Instant Pot with the yogurt making function with no success. I have also unsuccessfully tried cashew and coconut milk. I am actually an testing it right now to make sure it is actually alive. If I find it to be a dud, I will follow up here. I did end up purchasing GI Pro Start (also vegan) that I have found a bit more successful.
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
244858
Interesting question! I love coconut milk, but I've never tried using it for yogurt. Any input?
1044076
You may want to try this starter. It is especially made for non-dairy yogurt. http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.htmlIt works amazingly well with the Edensoy organic Unsweetened soy milk. Open the milk box. Pour one packet of starter into the milk box. Shake. Pour into yogurt maker. Incubate. That's it.Eden Organic Soymilk, Unsweetened, 32 Ounce
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
1612052
I know your question was from several months ago, but here is a great recipe for raw milk yogurt, which you can use with this yogurt maker. You do have to heat the milk slightly, but not enough to kill all the "good stuff." http://nourishedkitchen.com/raw-milk-yogurt/
445014
Yes, I have used non-fat dried milk to make yogurt for over 10 years. I have never had a batch fail. I always followed the manufacturers directions of adding 1/3 cup of dried milk per cup of water. After making up 2 quarts of milk, I then added one more cup of dried milk to get a thick yogurt. You still need to heat the milk to 180 degrees and cool back down to 110 before adding your starter. I incubate in a yogourmet yogurt maker for 14 hours.
617858
You need something to use as a starter when making yogurt. You can either buy starter or use some previously made yogurt as starter. It is my understanding that if you do use previously made yogurt as a starter, then the next time you make yogurt you need to use a starter, not yogurt again.
106826
What kind of bacteria are you using? I didn't have good results when I tried using some from another yogurt. I prefer the Vachon Culture. I always use 2 % milk, as I've heard that skim won't set. I also let it process for about 11-12 hours.