is this used as a yogurt starter
1964505
No this is not for yogurt starter. It is more like powdered milk or powdered buttermilk, to use in recipes to add the tart flavor of yogurt. It will not culture your milk and make yogurt.
1964506
No! I thought you could use it as that, but it is really just like an instant yogurt and doesn't even taste that good. Just get the yogurt starter in the boxes...I know they are expensive, but better than wasting money on this product. If you want to save money just use some of your last batch to get the next one started.
1964507
This is no different from Dannon plain yogurt. It is just in powdered form.
1639407
You can use store bought plain yogurt with this as a starter. You will also be able to make a yogurt cheese which is a bit of a chore, but is pretty good.
1285534
If your looking for a sourdough pizza, then yes, it's a great starter for that. If you just want to make pizza dough then there are a lot of great recipes on the web and you don't need a 'live' starter for that. We use this for sourdough crusts for our pizza and it's fantastic!
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
1625834
I have a book about yogurt that doesn't say anything about not using the homemade batch as starter. I suspect it probably has more to do with the company wanting to sell you more starter than it does the quality of the homemade batch as starter. I'm not an expert, however, so I've compromised. I use fresh starter about every fourth or fifth batch. So far, no problems... I should mention that last time I bought a different brand of starter which has no warning about not using the homemade stuff as starter!
1504706
I guess it would depend on how thick your yogurt is to start out. I have never tried it, but it would be worth a try. I use a Donvier Wave for straining my yogurt and the mesh is much finer and works perfectly. Good luck!!
942000
You can reuse it once you make yogurt. However, I have found this product to be unreliable, especially if you have it delivered during the heat of summer. It is much better to use a cup of yogurt as a yogurt starter. It is much more reliable and you can guarantee the refrigeration since you get it from the store. If this item is your only option due to allergies or intolerance, I recommend ordering a large batch before it gets too warm out.
1820462
No, you don't. It has to be at room temperature. My advise to you is to make sure the yogurt you will use as the starter be at roomtempature as well.
1900843
I use 2, 5g packets of yo'gourmet freeze-dried yogurt starter with 2 quarts of any kind of milk. The only change I make to the directions on the back of the packets is that I incubate it in the Yolife yogurt maker for 24 hours. I make the double batch and make it in 2 wide mouth quart glass jars that fit just fine under the taller lid.
752866
You should be able to use goats milk and yes you do need a starter. You usually just add 1 cup of yogurt to the milk to act as a starter.
1926463
I have been experimenting with different brands of starter yogurt ( I don't use the mixes). I am getting thicker results with higher end yogurt .
1165494
I use mine to make yogurt. It disolves good but give it a little time to hydrate. A few minutes.
659076
You can use store-bought yogurt. We bought the starter and it didn't work. It may have been because of the hot weather and it died in shipping. I don't know. Ever since we have used store-bought and it works just fine. Use plain yogurt with live/active culture. Good luck!
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.
1832913
The consistency of the yogurt I make with half and half is thick enough to stick a heavy spoon in and it doesn't move. I find the smell of Greek yogurt offensive. Obviously that is not a road I would travel. With the right starter and a bit of experimentation with fermenting times you can probably make any yogurt. I ended up buying two separate containers and tops. Good unit. Small footprint on countertop. Very pleased with it.
1133449
Yes, this is a strainer. You'd need to purchase regular yogurt, or make a batch of regular yogurt prior to using it. But it does a great job converting into Greek yogurt. About 24 hours or so in the fridge.
1322950
I use a packaged yogurt starter which has a blend of specific bacteria and are (presumably) alive when rehydrated. Even so, eventually you need a new starter when reusing your own yogurt as the population of bacteria change in both type and proportions. This leads me to store bought yogurt as a starter. Since there are so many yogurts (Supermarket vs. places like Whole Foods and Sprouts), you don't know exactly what is in that yogurt or how it was treated (shipping and storage), I think even with plain yogurt the results could be hit or miss. If you want to try a fruit yogurt I would suggest one where the fruit is on the bottom (Dannon?) rather than a homogenized one (Yoplait) and making sure that the label says "Contains Live Cultures". Organic may be better than non-organic but in the end, you may have to experiment.