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Old 03-25-2012, 07:41 PM   #1
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ISO info on homemade yogurt starter

Is it possible to make your own starter from home without buying & using the commercial brand kits. Or a container bought from the store?

We go through quite a bit of yogurt and cottage cheese around here. Like everything else the prices are getting ridiculous. Since I do have the equipment. Dehydrator, canning jars of all kinds sitting in the garage doing nothing. Why not?

Thank you

Munky.
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Old 03-25-2012, 09:59 PM   #2
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I never buy a commercial kit or starter when I make yogourt. I just buy a plain yogourt from a brand that has live lacto bacillus. Nowadays, they will usually brag about the fact that their bacterial culture is live or "probiotic".

30 years ago, all plain yogourt had live bacteria. Then, for some reason, they started selling yogourt with dead bacteria. Now, the live ones are back in fashion.

The brand I use never quit having live bacteria in their yogourt.

Sour cream and crème fraiche are even easier to make than yoghurt.
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Old 03-25-2012, 10:22 PM   #3
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As a kid growing up, I watched my mom make yogurt at home. She made a half gallon every week because my dad did not consider dinner complete until he had a dish of yogurt.

Once you get yogurt going, you just save a couple of spoonfuls of this batch to use the starter for the next.

If mom lost that starter, she'd just run out to the store and buy some yogurt (she always bought Colombo yogurt as it was owned by Armenians back then).
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Old 03-26-2012, 02:19 PM   #4
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you could add a spoon of lemon juice to a slightly warmed up milk. I am not sure if the end result would be consider a true yogurt though.
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Old 03-26-2012, 02:21 PM   #5
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Quote:
Originally Posted by CharlieD View Post
you could add a spoon of lemon juice to a slightly warmed up milk. I am not sure if the end result would be consider a true yogurt though.
That makes cottage cheese.
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Old 03-26-2012, 02:23 PM   #6
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Depends. I found mine was better with a bought yogurt and of course milk, but .... sometimes my homemade yougrt didn't set up right, and then it was garbage. At some point, I just started buying yogurt and cottage cheese again.
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Old 03-26-2012, 03:26 PM   #7
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I found that if I can keep a yogourt going, that the flavour becomes "softer".
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Old 03-28-2012, 04:07 PM   #8
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All this talk about yogurt made hungry for it. I made this special yogurt. It is made from baked milk. Ok I cheat I use the slow cooker to make the milk. And then when milk cooled down to slightly warm temperature I add 2 cups of regular yogurt mixed it well a let it seat the whole day on the counter. I had maybe a ¾ of a gallon of milk. Milk has to be warm otherwise it is not going to set. You will just get bad milk.

Well when I got to that point I got hungry for pancakes and I made pancakes with that yogurt, oh my gosh were they yummy.
Here is couple of pictures.
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Old 03-28-2012, 04:09 PM   #9
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Not sure how to add comment to the picktures. The first pick is the yogurt. Then the pancakes, the last one is also the pancake, but I graded couple of apples inside.
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Old 05-20-2014, 09:46 AM   #10
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Quote:
Originally Posted by Chef Munky View Post
Is it possible to make your own starter from home without buying & using the commercial brand kits. Or a container bought from the store?

We go through quite a bit of yogurt and cottage cheese around here. Like everything else the prices are getting ridiculous. Since I do have the equipment. Dehydrator, canning jars of all kinds sitting in the garage doing nothing. Why not?

Thank you

Munky.
Yes, you can make yoghourt using yoghourt bought from the supermarket or health food store. Just be sure it's "live" yoghourt (not pasteurised of in any other way heat treated as this kills the useful bacteria). Usually the yoghourts displayed under refrigeration are live but check the label. Also check the sell by/use by date on the label and choose the pot with the longest date.

Once you've started your first batch of home-made yoghourt you can use some of that as a starter for your next batch and a batch of the second batch for your third batch, etc. When we used to make it that way we found we needed to buy a new pot of live yoghourt about every six batches as it began to lose it's potency after that. You'll need to experiment a bit.

Oh yes, I forgot - use "natural" ie unsweetened, unflavoured yoghourt with no additives as your starter. Also remember (probably preaching to the converted her) that you need to keep all your equipment spotlessly clean and to scald everything with boiling water before commencing the yoghourt making.

I have got lazy in my old age and use Easiyo.

You can make soft cheese by straining yoghourt through muslin overnight (you can use the whey that drips out for making scones, etc.). The fat content o the soft cheese varies according to whether you use skimmed, semi-skimmed or full fat milk. It can be used for cheesecakes or anything you'd use Quark or similar soft cheese for.
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