Substitute yogurt for thermo C

[Digitalsmgital]

My next semi hard cheese needs thermo c according to the recipe but I would like to sub yogurt as I have read many do to save the money.

I make yogurt every week for the family, using about a half cup from last weeks batch to culture 3/4 to a gallon grocery P&H milk. How much for a two gallon batch calling for 1/2 teaspoon Thermo C? Use about an ounce?

[Gürkan Yeniçeri]

I don't know the equivalent of ounce and gallon but:

The idea is to use 1 or 2 percent of the milk volume.
So for 1 litre of milk (1000ml) I use 1%=10ml or 2%=20ml

If 8 litres and 2% starter required, I use 160ml of my mother culture and wait about an hour for the pH drop 0.1.

[Digitalsmgital]

Thanks, Gürkan!

[WovenMeadows]

Yogurt works fine for culturing cheese. With the key bacteria being S. Thermophilus and L. Bulgaricus, it is more close to Thermo B cultures though. Thermo C has L. Helveticus, which I believe lends the nutty-kind of taste characteristic of Alpine cheeses.

[Digitalsmgital]

Yogurt works fine for culturing cheese. With the key bacteria being S. Thermophilus and L. Bulgaricus, it is more close to Thermo B cultures though. Thermo C has L. Helveticus, which I believe lends the nutty-kind of taste characteristic of Alpine cheeses.

Ah, so my flavor will be a bit off target. thank you!