Is this direct set culture or can I propagate by using the yogurt again to make more?
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.
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
1896717
I just read Vania's answer and the amount she uses could describe what I do too. I'm sure there is an exact ratio for 2 qts. that would be the most efficient for time heated, but this method has worked well for me. Since you are growing the culture, leaving it in the heat would allow for more time to grow if you thought the texture was not thick enough.
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.
120033
Just mix it with some warm water (doesnt have to be hot) until a yogurt consistency is achieved. No need to let it set, you can use it immediately.
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!
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.
1900842
i never use the culture ,i just pour out the water after 2 days of warming it and wait till it drains for another day and eat it .I also don!t use milk i use lowfat buttermilk.
945155
It is recommended doing so only to make a thicker yogurt. I personally do not I just add 6tbsp dry milk or use my yogurt cheese maker to get the consistency I want.
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.
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
1057572
We have never done it, but I have found a link to making Greek yogurt which is thicker using another similar dehydratorhttp://www.ehow.com/how_8342492_make-yogurt-home-excalibur-dehydrator.html
106828
I have never had any issues with getting my yogurt to set. It does take so e experimentation. I buy a fresh starter yogurt day of to use and I typically put twice the recommended amount in as my starter. Make sure you do not burn the milk as this will make the yogurt not set. I leave my machine on for 11 hours to get thick Greek like yogurt. I hope this helps.
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.
1608852
Yogurt is made with culture. But it is sometimes thickened with pectin. It is much creamier with pectin.
1742507
I would think that would be the ideal way to use the culture. I could only find pasteurized milk that wasn't homogenized. I would have rather used the raw milk.
189619
I haven't checked the temperature. I have made several batches of yogurt with only one that failed unexpectedly. I forgot to start it one time, and of course that batch didn't set up. My kitchen is kind of of drafty, so I put a dish towel over it (not sure if it makes a difference)