How to Make Yogurt with Live Cultures...
All of our yogurt type cultures are mesophilic heirloom yogurt starters and can be cultured right on your counter at room temperature, so it’s easy to make these re-usable varieties. Mesophilic dairy yogurt pro-biotic starters are room temperature starters that require no additional heating source/surface!
(Note: If you keep your house cold in the winter time, you may need additional heating source to bring the yogurt culture into the proper range. These cultures set best at a temperature of 70 - 78 deg F.)
As a mesophilic yogurt culture, this yogurt starter cultures at room temperature. To make a batch of homemade yogurt, the yogurt culture is simply added to milk, stirred, and then allowed to culture on the counter before being placed in the refrigerator.
These yogurt cultures are a serial cultured: a small amount of homemade yogurt from the current batch is reserved to inoculate the next batch of homemade yogurt. With proper care, the yogurt culture can be used to make homemade yogurt indefinitely. Just save some of the last batch as a starter for the next batch. This means no added cost to maintain a healthy culture starter. Unlike kefir grains, which grow in size and have a defined structure, these yogurt type milk cultures grow within the culturing substrate.
See more on Milk Kefir
These yogurt dairy starters can be maintained on any type a mammal’s milk, including cow, goat, sheep, or horse. You can also use soy milk, however we recommend maintaining a pure
culture on dairy food source.
These milk cultures, like buttermilk, piima, and viili, are very easy to maintain. Once you receive your starter package, simply add the contents of your starter packet into a clean container and add fresh milk. Cover the container with the lid slightly cracked or with linen type cloth, to keep insects at bay. Let your homemade pro-biotic set in a warm place for around 24 hours, at 70 – 78 deg F. Just like kefir grains, the cultures will need time to inoculate the food source. You may stir the culture throughout the day to speed up culturing time. After 12 hours, start checking to see if the milk is ‘setting’ this can vary greatly due to temperature and the amount of milk used. Once 'set' the thickened milk will pull away from the side of the jar.
Once the culture has set, you can
move it to the refrigerator to slow
the culturing process.
Once you have made your initial starter, you will have enough to make larger batches in the future rounds. You’ll want to save from 5 to 10% of the cultured milk for your next batch, or around a teaspoon per pint. Do not try to make a large batch the first time because you will not have enough cultured dairy
to inoculate a large
quantity of milk.
We recommend making smaller batches that will be used within a day to two than trying to make a large batch for the week. This insures that the culture is feed and maintained correctly.
Yogurt Culturing Tips & Tricks
1. Make smaller batches to use within a day or two vs. making a large batch for the whole week. This insures the yogurt culture is feed and maintained correctly.
2. Clean all items before use; however, there is not a need to sanitize them.
3. If working with more than one strain of yogurt make sure to keep the cultures away from each other and use different utensils for each strain.
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