How long it takes ? 20 hours past since I put the culture in the whole organic milk but nothing happen--still very liquid ; room temp70F!
1287257
Buttermilk takes a warm environment. Mine to like 48 hours at room temp. I ended putting it in my yogurt marker and ready in 7 hours
1287258
Hello there, it usually takes around 8-10hrs at 30-35C here in EU, which is never the case here. So a Rice cooker(In Keep Warm function) or yogurt maker is required to keep the constant warm function for the duration(Mostly Overnight). The consistency tends to be on liquid side but more viscous/pouring in nature. Keeping it for more than 10 hrs in hot area will make it sour and if your temp is too low, it will take on an unpleasant flavor often associated with spoilt milk.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
139802
I left mine in the fridge after making a batch, only using about half one day - and then used the other part about three days later - still fizzy. I don't know beyond that. Actually, I liked the taste of mine better after sitting for a while, it seemed to lose the after taste (I think it is the carbon brand I am using that does that).
1900845
I use my own recipe, which is 4 cups of whole milk, 1/3 cup instant milk and 2 tablespoons of organic yogurt . I warm up the milk so its just warm add the other two ingredients and pour it into a container. Hope this helps you
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
2003430
When I boil the milk, cool it down to the needed temp, then add the culture (from a previous batch I made, or store bought Greek yogurt), then the yogurt comes out thicker and more tart. When I just heat the milk a little to the needed temp then add the cultures and into the machine, it's very creamy and not at all tart, even after 12 hour cycle. its also runny, like thick drinking yogurt. I like it this way. a lot. Seriously, no store has yogurt this perfect.
161260
Are you aware that the lactic acid bacteria in yogurt cultures consume the lactose (milk sugar) in animal milk? So if one is simply trying to avoid lactose adding yogurt cultures to it and incubating for several hours will do it. Elaine Gottschall suggested 24 hour incubation, which I used to use, but subsequent discussion with Lucy Rosset (Lucy's Kitchen Shop) who had many conversations with Elaine before her death, convinced me to try 34 hours to allow the cultures to consume ALL the lactose.. I think the results are better -- firmer, more nearly solid yogurt starting with skim mild and 5 grams of Yogourmet yogurt starter per quart. (Yogourmet yogurt starter is Lyo-San, Inc.'s product #LS9212.) Are you aware that the lactic acid bacteria in yogurt cultures consume the lactose (milk sugar) in animal milk? So if one is simply trying to avoid lactose adding yogurt cultures to it and incubating for several hours will do it. Elaine Gottschall suggested 24 hour incubation, which I used to use, but subsequent discussion with Lucy Rosset (Lucy's Kitchen Shop) who had many conversations with Elaine before her death, convinced me to try 34 hours to allow the cultures to consume ALL the lactose.. I think the results are better -- firmer, more nearly solid yogurt starting with skim mild and 5... » Read More Are you aware that the lactic acid bacteria in yogurt cultures consume the lactose (milk sugar) in animal milk? So if one is simply trying to avoid lactose adding yogurt cultures to it and incubating for several hours will do it. Elaine Gottschall suggested 24 hour incubation, which I used to use, but subsequent discussion with Lucy Rosset (Lucy's Kitchen Shop) who had many conversations with Elaine before her death, convinced me to try 34 hours to allow the cultures to consume ALL the lactose.. I think the results are better -- firmer, more nearly solid yogurt starting with skim mild and 5 grams of Yogourmet yogurt starter per quart. (Yogourmet yogurt starter is Lyo-San, Inc.'s product #LS9212.) « Show Less
1635677
Talked to Kenny over the phone. The reason is due to low temperature. The plates were incubated at room temperature around 68 F, which is too low. Advise him to place the agar plates in a make-shift incubator. Within 24 hrs, he told us that he saw colonies of bacteria. Customer Support EZ BioResearch LLC
1281952
Cukture needs to be Mesophilic, this culture will propagate best at room temp 70-77 F. this culture does not need to preheat milk
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
2240409
Hi Anne,Thanks for your reply - I checked the yogurt maker and it seems to be over heating - that would explain things!
2137276
I haven't done it yet. From what I understand it is best to have a separate culture to experiment with. Mine have almost doubled. They should culture the coconut milk but might not grow and will need to be recharged in regular milk every couple of batches.
726011
We had took an 8 hour trip and my milk stayed cold the whole trip. I haven't tried it any longer than that. But from what I remember the pack was still cold by the end of the trip. Hope this is helpful.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.
553376
I have reused the culture a few times. It makes wonderful buttermilk - just make sure you heat the milk to 145 then cool to the recommended temperature or use pasteurized milk otherwise you make get something along the line of Villi.
814376
I honestly never waited before dipping. I did wait about five minutes before checking it though. One person on a babycenter post had said that she tried it immediately and then when it was room temp, and there was no difference in the results. I did follow the other directions closely. I imagine that you could pour a little urine in a more shallow cup and it would cool very quickly if you wanted to be extra safe.