Most yogurts contain live and active cultures, which means they can be used as a starter for making your own yogurt. However, for the best results, it's best to use a yogurt that is labeled as "plain" or "nonfat."
Yes, you can use Greek yogurt as a starter for your recipes. Greek yogurt is a great source of protein and can help to thicken and add creaminess to your dishes.
You can absolutely use store bought yogurt as a starter! In fact, it's a great way to get your yogurt making process started. All you need to do is choose a yogurt with live and active cultures, and make sure it's plain and unflavored. Once you have your yogurt, simply place it in a clean jar or container and allow it to sit at room temperature for 24 hours. After that, you can refrigerate it and start using it in your recipes!
You can incubate yogurt too long, and it will become sour. The length of time you can leave yogurt to incubate depends on the type of yogurt and the temperature. Generally, yogurt will take about four to eight hours to incubate at a temperature of around 110 degrees Fahrenheit. If you incubate yogurt for too long, it will become sour and have an unpleasant taste. If this happens, you can still use the yogurt, but it may not be as good as it would have been if you had not incubated it for too long.
4.4/5
$234
Yogurt is a crucial component of Mediterranean cuisine, which is where I come from. We eat yogurt every day and pair it with practically every meal, consuming a third of a gallon. Because of this, we always make our own yogurt instead of purchasing it. Making homemade yogurt has become a multi-generational ritual in our home. Though I've used a variety of cultures as starters, I've been relying on this one for the past few years.First off, rather than the culture, methodology is the key to generating thick yogurt. The milk just needs to be warmed up to 185 degrees Fahrenheit, which is extremely close to scalding. Keep an eye on the milk since it might burn and leave a burnt taste in the finished dish. It can also overflow, which is also a mess. However, you shouldn't let this deter you because if you keep the heat on a moderate setting and/or stir it a few times during heating, it should be easy to determine when to stop even without a thermometer (I strongly recommend buying one for accuracy and consistency)Contrary to popular belief, the first heating is not intended to kill the bugs. This initial heat is required to achieve a thick end product, even if you use pasteurized milk, as I do, because the high temperature denatures the milk proteins and makes it simpler for beneficial bacteria to work on them.The next stage is to let it cool down until it is only slightly touchable with a finger, or about 110 F. The thermophilic (heat-loving) bacteria present in this starter thrive best at that temperature.Following a thorough mixing, you add one sachet to one liter of this pre-treated (heated and chilled) milk and immediately cover it to incubate. 5 to 6 hours should be sufficient for incubation if you're using a yogurt machine (for those starting from this culture) The incubation time this time depends on the external temperature, how you cover it, and the amount of milk you have. If you don't have a yogurt maker, cover it with blankets (a few sets) or various cloths to maintain the internal heat (traditional technique I had used for many years before buying a yogurt maker). However, everything should be alright about that time.People in my own country typically utilize pre-made yogurt as a beginning culture and even borrow neighboring cultures when they need to update it. A store-bought yogurt could be used in place of employing a starter culture sachet like this one, but in the long term, it will be less expensive and more convenient to make your own yogurt because it can be kept for a long time in a cool, dry location without refrigeration.I utilize the starter culture from my last batch of yogurt to make the new one. The incubating period can be greatly shortened compared to utilizing starting culture like this one by mixing 2 table spoons in 1 liter of milk. For instance, I incubate the yogurt I prepare using a yogurt machine for 4 hours to achieve the desired thickness. Starting with this powder, it takes 5 to 6 hours to get the same density under the same conditions.However, using old yogurt as a starter causes the efficiency to diminish over time and the acidity to rise as more colonies make their way into the medium. This cycle should last approximately 45 days before you need to start a new cycle from this powder if everything is kept clean and your yogurt is kept in closed containers in the refrigerator.In this way, I am able to make one single order last for a full year without compromising on quality. As a result of the cost and the convenience it provides, I give this product a rating of 5 stars. Since starter cultures have just recently become popular, I believe these suggestions will help other home yogurt manufacturers cut costs. Yogurt has been produced for thousands of years.Note: For the process I described above, I use the T-fal YG232BUS Balanced Living Yogurt Maker with LCD Timer, White, and the Update International THFR-17 5 1/2"-Long Dial Frothing Thermometer. I can suggest one of the two goods to anyone who requires one.
4.4/5
Gluten free; Kosher certified
No preservatives or coloring agents
Fast incubation (4½ hours)
Each 30 g box makes 6 liters of fresh yogurt; Contains 6 of 5 grams packets
Includes one 1 oz. (30g ) package of Yogourmet Freeze Dried Yogurt Starter
$234
Yogurt is a crucial component of Mediterranean cuisine, which is where I come from. We eat yogurt every day and pair it with practically every meal, consuming a third of a gallon. Because of this, we always make our own yogurt instead of purchasing it. Making homemade yogurt has become a multi-generational ritual in our home. Though I've used a variety of cultures as starters, I've been relying on this one for the past few years.First off, rather than the culture, methodology is the key to generating thick yogurt. The milk just needs to be warmed up to 185 degrees Fahrenheit, which is extremely close to scalding. Keep an eye on the milk since it might burn and leave a burnt taste in the finished dish. It can also overflow, which is also a mess. However, you shouldn't let this deter you because if you keep the heat on a moderate setting and/or stir it a few times during heating, it should be easy to determine when to stop even without a thermometer (I strongly recommend buying one for accuracy and consistency)Contrary to popular belief, the first heating is not intended to kill the bugs. This initial heat is required to achieve a thick end product, even if you use pasteurized milk, as I do, because the high temperature denatures the milk proteins and makes it simpler for beneficial bacteria to work on them.The next stage is to let it cool down until it is only slightly touchable with a finger, or about 110 F. The thermophilic (heat-loving) bacteria present in this starter thrive best at that temperature.Following a thorough mixing, you add one sachet to one liter of this pre-treated (heated and chilled) milk and immediately cover it to incubate. 5 to 6 hours should be sufficient for incubation if you're using a yogurt machine (for those starting from this culture) The incubation time this time depends on the external temperature, how you cover it, and the amount of milk you have. If you don't have a yogurt maker, cover it with blankets (a few sets) or various cloths to maintain the internal heat (traditional technique I had used for many years before buying a yogurt maker). However, everything should be alright about that time.People in my own country typically utilize pre-made yogurt as a beginning culture and even borrow neighboring cultures when they need to update it. A store-bought yogurt could be used in place of employing a starter culture sachet like this one, but in the long term, it will be less expensive and more convenient to make your own yogurt because it can be kept for a long time in a cool, dry location without refrigeration.I utilize the starter culture from my last batch of yogurt to make the new one. The incubating period can be greatly shortened compared to utilizing starting culture like this one by mixing 2 table spoons in 1 liter of milk. For instance, I incubate the yogurt I prepare using a yogurt machine for 4 hours to achieve the desired thickness. Starting with this powder, it takes 5 to 6 hours to get the same density under the same conditions.However, using old yogurt as a starter causes the efficiency to diminish over time and the acidity to rise as more colonies make their way into the medium. This cycle should last approximately 45 days before you need to start a new cycle from this powder if everything is kept clean and your yogurt is kept in closed containers in the refrigerator.In this way, I am able to make one single order last for a full year without compromising on quality. As a result of the cost and the convenience it provides, I give this product a rating of 5 stars. Since starter cultures have just recently become popular, I believe these suggestions will help other home yogurt manufacturers cut costs. Yogurt has been produced for thousands of years.Note: For the process I described above, I use the T-fal YG232BUS Balanced Living Yogurt Maker with LCD Timer, White, and the Update International THFR-17 5 1/2"-Long Dial Frothing Thermometer. I can suggest one of the two goods to anyone who requires one.
4.3/5
Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO
One sachet is enough to make 1 quart of plain, mild in taste yogurt and re-cultured after
Use with all kinds of yogurt makers
Suitable for vegetarians and SCD diet
Contains live active bacteria like 'Lactobacillus delbrueckii subsp. Bulgaricus' and 'Streptococcus thermophilus'
$234
The only lactose-free yogurt I can find here is the soy, coconut, and almond varieties, which, according to my spouse, taste awful. They cost a lot of money as well. I've thus begun using lactose-free milk to make it. With whole lactose-free milk, I've prepared three batches, and each one came out perfectly. I did use the microwave to heat something to a boil, then let it cool.My preferred Greek yogurt, which I generally use as a starter, was frozen when I opened the container I had just bought. I had bought one of these packets to bring on a trip to an area where it is difficult to find any yogurt at all since I was terrified to use it.Unfortunately, I didn't boil the milk with enough care. My lack of stirring caused the bottom of the pan to become slightly crusty. I'll use the microwave to cook the next time. I then allowed the mixture to cool too much before adding the starter and pouring it into my Cuisinart yogurt maker, which maintains the proper temperature and chills the yogurt after the fermentation period I specify (about 8 hours) has passed.Despite my mistakes, the yogurt turned out well; it was a touch grainy, but that was probably due to anything I did incorrectly at the beginning. My hubby receives it after I've added some jam or syrup with a fruit flavor. He preferred it to any other yogurt I had ever prepared and noted that it was somewhat thicker. This is a good starting point, and I'll use it frequently in place of store-bought yogurt. The yogurt is fully lactose free when made with this starter, which is great for my spouse.Over the past year, I've prepared a lot of yogurt and discovered that I don't enjoy using gelatin since it gives the yogurt a sparkly appearance that makes me think of the incredibly cheap store brand yogurt. Additionally, I avoid using powdered milk because it contains lactose. I sieve yogurt when I make it for myself to make Greek yogurt, but I am so smitten with Fage yogurt 2% that I rarely bother. (5% is quite tasty, but I don't want the added fat.)If others have used this in whole milk or 2% milk successfully without boiling and cooling down, I would love to know.
4.3/5
Contains live active bacteria like 'Lactobacillus delbrueckii subsp. Bulgaricus' and 'Streptococcus thermophilus'
Pure bacterial blend of cultures made in laboratory environment, away from additives, maltodextrin, gluten and GMO
Suitable for vegetarians and SCD diet
One sachet is enough to make 1 quart of plain, mild in taste yogurt and re-cultured after
Use with all kinds of yogurt makers
$234
The only lactose-free yogurt I can find here is the soy, coconut, and almond varieties, which, according to my spouse, taste awful. They cost a lot of money as well. I've thus begun using lactose-free milk to make it. With whole lactose-free milk, I've prepared three batches, and each one came out perfectly. I did use the microwave to heat something to a boil, then let it cool.My preferred Greek yogurt, which I generally use as a starter, was frozen when I opened the container I had just bought. I had bought one of these packets to bring on a trip to an area where it is difficult to find any yogurt at all since I was terrified to use it.Unfortunately, I didn't boil the milk with enough care. My lack of stirring caused the bottom of the pan to become slightly crusty. I'll use the microwave to cook the next time. I then allowed the mixture to cool too much before adding the starter and pouring it into my Cuisinart yogurt maker, which maintains the proper temperature and chills the yogurt after the fermentation period I specify (about 8 hours) has passed.Despite my mistakes, the yogurt turned out well; it was a touch grainy, but that was probably due to anything I did incorrectly at the beginning. My hubby receives it after I've added some jam or syrup with a fruit flavor. He preferred it to any other yogurt I had ever prepared and noted that it was somewhat thicker. This is a good starting point, and I'll use it frequently in place of store-bought yogurt. The yogurt is fully lactose free when made with this starter, which is great for my spouse.Over the past year, I've prepared a lot of yogurt and discovered that I don't enjoy using gelatin since it gives the yogurt a sparkly appearance that makes me think of the incredibly cheap store brand yogurt. Additionally, I avoid using powdered milk because it contains lactose. I sieve yogurt when I make it for myself to make Greek yogurt, but I am so smitten with Fage yogurt 2% that I rarely bother. (5% is quite tasty, but I don't want the added fat.)If others have used this in whole milk or 2% milk successfully without boiling and cooling down, I would love to know.
4.2/5
Contains blend of live active Bifidobacteria like ''Bifidobacterium bifidum'', ''Bifidobacterium infantis'', ''Bifidobacterium longum''
Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
One sachet is enough to make 1 quart of plain, mild in taste, yogurt and re-cultured after
Use with all kinds of yogurt makers and whole milk
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO
$234
Because if something works, why change it, I was hesitant to choose a brand other than those from Cultures From Health. However, due to travel, I was unable to continue re-culturing their Bulgarian yogurt product and would have to buy more. I was forced to look elsewhere because my spouse didn't like the price, especially given that we'll face a similar issue in a few months.Wow, this is awesome stuff! My third batch of re-culturing is going much faster, smoother, and better overall. It has an incredibly silky feel. Of all, you can't judge a society based solely on its initial batch. Although incredibly smooth, it won't develop flavors as fully as a couple re-cultures do. How many batches I actually got from one packet will be updated in a later post. 3 gallons of milk can be cultured under IDEAL conditions, however the merchant advertises that you should be able to get at least 96 ounces because home culturing doesn't take place in a controlled setting. But for the time being, it provided me with a better product and the affordability of beginning over later.One thing to keep in mind is that some of it can be frozen and used for culture. I haven't tested it on this batch, but I will and will report back. I did attempt it using the Bulgarian yogurt from Cultures for Health, but the batch was unsuccessful.Additionally fantastic and very helpful is the seller.REVISION 6/24/16Since last year, I have kept using this brand, and I am quite satisfied with it. The texture and flavor are both excellent. We keep leaving before I can get that far again, but I have been able to culture as much as 10 batches from one package. 2 12 gallons of milk can be made from one package. With each re-culture, it seems to get better, and even then, I didn't observe any signs of the beginning degrading. I simply can't seem to hang around for long enough to extend that period of time.TIP: Because my husband prefers a thick product and I was having to drain the whey from all the yogurt, losing around 9 ounces each time, I recently switched to using half and half instead of milk. I heated the H
4.2/5
Pure bacterial blend of cultures made in laboratory environment away from additives, maltodextrin, gluten and GMO. Suitable for vegetarians and SCD diet
One sachet is enough to make 1 quart of plain yogurt and re-cultured after
Contains live active bacteria of '' Lactobacillus acidophilus''
Contains live active bacteria like ''Lactobacillus delbrueckii subsp. Bulgaricus'' and ''Streptococcus thermophilus''
Use with all kinds of yogurt makers
$234
I must adhere to a strict diet and am unable to consume yogurt produced with regular milk. My stomach can handle coconut milk yogurt, but it's so costly! I made the decision to try cultivating my own, and the results were fantastic! I made some little adjustments to the instructions on their website and produced great, creamy yogurt quickly and very cheaply. I used one can each of full-fat and lite milk for my yogurt, along with 200 cc of water (to make the full liter of liquid recommended for each sachet of culture). To make the yogurt creamier, I heated the milk to 115 degrees, added one package of gelatin, and drizzled over some raw honey (rather than the sugar recommended by the manufacturer). I combined the ingredients by stirring, added the bacteria cultures, mixed them in, and then poured the mixture into tiny glass canning jars. I placed them in my warm crockpot and covered it with cloths. I gave the yogurt culture a 24-hour period to grow. When the yogurt split after that, I shook it up and placed it in the refrigerator to set, and presto! I was waiting with 6 jars of delectable yogurt. Even though it takes a lot of time, little actual work is required. I'm so glad I gave this product a try!
3.9/5
Gluten Free, and Non-GMO
Save more – Make your own yogurt at about half the price of store bought.
Go Green - Reduce the plastic containers used with store bought yogurt
Each box makes 4 quarts
No added sugars, preservatives, thickeners, artificial colors or flavors
$234
This yogurt starter has made me very happy! I have been making my own coconut milk yogurt for more than a month now because I am intolerant to dairy, soy, and nuts. In the beginning, I tried using the powder in probiotic capsules, but the yogurt lacked its signature tang. This starter is incredibly simple to use and produces a tangy, authentic dairy-like yogurt flavor. Compared to yogurt produced from cow's or goat's milk, non-dairy yogurt can be rather thin, so I add 4 tablespoons of premium unflavored gelatin to the batch (42 oz), and it works out great. enough thickness without being excessively thick or gooey. Additionally, I culture my yogurt in a yogurt maker for around 20 hours to develop the tart flavor (less than that resulted in finished product that was too sweet). A coconut milk/cashew milk yogurt I recently made was successful. I'm overjoyed that yogurt is back on the menu!
3.9/5
Helps to make a smooth, creamy, and great-tasting yogurt
Dimensions: 11L x 5.5W x 4H inches
Each packet contains ten 5-gram pouches
Ideal guide to create healthful yogurt at home
$234
I adore making yogurt at home. Not a single batch has failed so far. These packets DO NOT need to be refrigerated, despite a previous reviewer's assertion to the contrary. Similar to bread yeast, it has an expiration date and needs to be refrigerated after being opened. The instructions were referring to the finished product (your yogurt). I make 1-2 batches weekly because it's so simple! I can't believe I put this off for so long. The cultures survived a second processing, though I haven't attempted using the last jar for more than one batch. The flavor is extremely good; it's tart without being overly so. Add jam or honey to it to make it sweeter for breakfast or dessert; use lime juice, cilantro, cumin, and salt to make a fictitious "crema"; add a little parmesan for a healthier alfredo; use as a calming garnish for Indian cuisine; use in cucumber soup; the list goes on and on. My cat loves yogurt, so when I started making this homemade yogurt, he started following me around with wide eyes looking for his own spoonful. This astonished (and annoyed) me the most! The best food is homemade, and even my cat agrees!
3.8/5
No added sugars, preservatives, thickeners, artificial colors or flavors
Save more – Make your own yogurt at about half the price of store bought.
Go Green - Reduce the plastic containers used with store bought yogurt
Each box makes 4 quarts
Gluten Free, and Non-GMO
$234
I used to regularly make homemade yogurt years ago, but I stopped when I found out I couldn't handle the lactose. Instead of only taking supplements, I wanted to increase the amount of probiotics in my diet, so I tried making soy milk yogurt in my instant pot.This starting culture is quite effective. Using Eden Soy organic plain/unsweetened soy milk, I just made my first batch (one envelope of starter for every 32 ounces of soy milk). Because I've read that gelatin creates a thicker yogurt, I chose to add 1 Tbsp of plain gelatin powder to the warm milk shortly before cooling and adding the starter culture.The yogurt is smooth, creamy, and nicely thick after ten hours of culture! It has a nice, zesty flavor.Much better than the commercial soy yogurts currently on the market! Since I'm not a vegan, I don't mind the gelatin powder being in the yogurt, however I might experiment with omitting it occasionally.EDIT: I just made my second batch of soy yogurt using one gallon of West Soy unsweetened plain soy milk, half of my first batch of yogurt, and two tablespoons of gelatin to make it a little bit thicker (4 tablespoons of gelatin per 64 ounces of soy milk would have made it more like Greek style yogurt consistency), and it is SO good! In order to make the yogurt as smooth and creamy as any you've ever tasted, use a stick blender once the yogurt has done culturing (shortly before refrigerating).Since I'm so happy to be back in the "business" of making fresh yogurt, I thought I'd include a picture!
3.8/5
Go green - reduce the plastic containers used with store bought yogurt
Save more – make your own yogurt at about half the price of store bought.
Gluten Free, and Non-GMO
No added sugars, preservatives, thickeners, artificial colors or flavors
Each box makes 4 quarts
$234
This starter was purchased by me to produce coconut yogurt. The coconut yogurt I made did not come out well, but I believe my recipe or I was to blame. I had recently developed a lactose intolerance, so I had wanted to create coconut yogurt. Following the coconut yogurt debacle, I came upon lactose-free milk. I utilized the starter that was still in my possession. It produced the tastiest yogurt I've ever had! The excellent texture was really solid and somewhat thick. Similar to a cross between cottage cheese and yogurt. Since I used up all of this starter, I used plain yogurt as a starter in my subsequent round. The batch produced with this starter was far superior to the most recent batch. When I went online to order more, I made the decision to write this review.
You don't need sugar to make yogurt, but it can help the yogurt taste better. Sugar also helps to keep the yogurt from spoiling as quickly.
Yes, homemade yogurt can go bad. The signs of bad yogurt are a sour smell, off-color, and watery consistency. If you see any of these signs, discard the yogurt.
There is no definitive answer to this question as the amount of probiotics in yogurt can vary greatly depending on the manufacturing process. However, it is generally accepted that homemade yogurt contains more live and active cultures than store-bought yogurt. This is because store-bought yogurt is typically pasteurized, which kills many of the beneficial bacteria.
Yogurt starter can last for a long time if it is properly stored. The key to storing yogurt starter is to keep it in a cool, dark place. Yogurt starter can also be frozen for long-term storage.
You can typically reuse your yogurt starter 3-4 times before it begins to lose its potency. After that, you can still use it, but the yogurt may not be as thick and creamy.
You can make yogurt at home by adding yogurt starter culture to milk. The amount of yogurt you'll need to add depends on the milk you're using and the thickness of yogurt you want to make. For example, if you're using 1 quart (1 liter) of milk and want to make a thick yogurt, you'll need to add about 1/2 cup (120 ml) of yogurt starter culture.
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