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Been making my own yogurt. Love it. Using store yogurt for culture but want to get more adventurous.
Can anyone suggest a culture and supplier?
Thanks!
Yes. ( I was "passing by" and saw your thread)))
I've been using it for years - something real easy; you pour (cold!) fresh milk ( definitely use organic,) mix it with couple of spoons of your yogurt, let it sit on the counter top overnight, and in the morning put it in the refrigerator till evening ( 5-6 hours.) By the evening it's ready to go. Eat, repeat - next day you have a new batch.
The quality is very good ( there are few varieties of this type of yogurt; some are originally from Scandinavian countries, some - from Caucasus. I have my own preferences of course. )
Very good, very healthy food indeed - no preservatives, no additives, no nothing.
Now in order to get the culture for you - I need to look up the e-bay address of that store. ( They ship with no problems; I received my originally by mail. ) Very reasonably priced at that, from what I remember.
Do you want me to PM you the e-bay address? (I hope I still have it somewhere)
I met a guy who owned a kombucha company last year at a holiday party and when I expressed interest in learning to make it, he suggested this company - all sorts of recipes, cultures, for kefir, yogurt, kombucha, etc
I just get fresh milk (I use raw, but you can use any - organic or not) and add few spoons of good organic yogurt or kefir. Leave the container(s) on the counter for 24 hrs, then move to fridge. When ready, I don't finish it, but leave about 1 cup in the container it was made in, and add fresh milk.
Repeate that process numerous times, before I wash the container and start new batch.
For a new batch you can use 1 cup (or less for smaller containers) of your previous yogurt or start with fresh yogurt or kefir.
I use 2gal stoneware container and just scoop out whatever I need - in about 10 days all is gone and I start a new batch, but you can use anything you want - glass Mason jars, any plastic, stainless steel, big or small. Do not use aluminium.
I've only used store bought yogurt for the starter. But the store brands tend to taste different and often have a different texture. So I sampled until I found one I really liked and I used that for my starter. Buying their plain version. I'm not sure what that massive amount of sugar, gum, and flavored syrups in the "fruit" flavors do to a batch of yogurt
I have been using plain low fat Stonyfield Farms as my culture. Mine (2% milk) tastes very similar but less sweet. I have always been very happy with Stonyfield but it was time to try to make my own.
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
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Quote:
Originally Posted by NJBoy3
Anyone using the Bulgarian yogurt culture?
I use Bulgarian yogurt from the store as my starter culture. Love it! I haven't used any of these (yet), myself, but I think this site is just what you're after. The variety and descriptions of the different types of yogurt are interesting/fun: Yogurt Starters and Yogurt Cultures | Dairy Free Yogurt Starter
I heard it was easy to make yogurt, but had no idea it was THIS easy.
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