How many grams of starter do you use per quart of milk?
932343
5 grams per quart or litter, is what the box says. I used it once, following the directions and it worked well. I made mine in a wide mouth thermos. Instead of using a yogurt maker. It can out pretty thick. Thicker then I expected.
932344
I use one packet per half gallon of coconut milk.... I haven't tried with animal secretions but works great as a vegan yogurt starter...
1477129
There are 5 packets of Chevre starter which will make about a lb of cheese each. Plus the Fresh culture which is a reusable culture were you make a mother and can keep it going. It also has recipes for making cheeses that do not require a culture. So, really the amount you can make with this kit really depends on you. 5 lb of Chevre +. It's a great starter kit. I was new to cheese making and started with this kit. I am now ordering my own cultures from else were but this kit was a perfect starter for learning the basics.
227357
1 Gallon is needed for a batch. I used raw milk from a dairy close to my home.
1363317
Salt. The amount depends on you, I used just a little when making the soup (about 1 teaspoon). That was for about a quart of soup.
168338
The 43oz is by weight. The density is greater than water (1.26 g/mL), so 1 quart weighs around 43oz.
660412
2 oz per quart. More application info here: http://motorkote.com/motorkote-usage
2112122
Your bacteria is live, so you can save some and use it make a new batch usually 4 or 5 times depending on the strength of your bacteria. I use starter from cultures for health for everything instead of the stuff from the store since I discovered some companies use milk from cows fed GMO corn to make their yogurt.
843043
I use a quarter teaspoon per quart of milk. You will needs a strainer to seperate the whey to thicken the yogurt.
63863
I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5... » Read More I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. « Show Less
1058087
I use 7 drops/quart but if you like you can dilute it until you see how your plant(s) respond. Maybe use half the recommended amount to start.
790966
I would start with 2 or 3, depends on how strong you want your mixture. Start with less and you can add more if needed.
2038091
The answer will depend on what you are putting in the tartlet pan. If I am making a cakelike tart, I start with 1/4 cup. If making a more solid tart, such as a cream cheese tart, about a 1/3 a cup. I, as a habit now, just start with a 1/4 cup and add more as needed.
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
1502868
You also want to make sure you're using a starter that works on non-dairy milk.
975026
Yes, it brings cost down drastically! Instead of paying a minimum of $2.95 for e10 g (that is the cheapest that I have found) of yogurt starter for each 2 quarts. I Use 2-3 tablespoons or as little as 2-3 small teaspoons from your previous batch. Using tablespoons will just make your yogurt thick, add milk if too thick. I also use 2 cups of powdered milk, which helps making it thicker and of course adds more protein- but it is soo good!Remember you can only reuse your previous yogurt only 3 times. Than start a new batch with yogurt starter.
1317352
I use about 1/4 of a cup to start. Follow up with another 1/4 cup. This stuff really works,
655000
I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir... » Read More I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. « Show Less