Author Topic: Whey as starter instead of yogurt?  (Read 5199 times)

Groves

  • Guest
Whey as starter instead of yogurt?
« on: March 13, 2012, 01:56:13 PM »
We've been making a good bit of yogurt recently.

Raw Jersey milk.

We normally use an amount of yogurt from the previous batch to inoculate the next batch before incubation.

Does it work to use whey from the previous batch? Any changes if you go that route?

Matthew

linuxboy

  • Guest
Re: Whey as starter instead of yogurt?
« Reply #1 on: March 13, 2012, 02:02:27 PM »
Works fine, no changes needed; try to be as aseptic as possible for consistency.

Groves

  • Guest
Re: Whey as starter instead of yogurt?
« Reply #2 on: March 13, 2012, 02:18:49 PM »
That's great.

Is there more bacteria per volume in the whey or the yogurt?

Does the incubation period somewhat depend on how much starter is used?

Is there a general graph out there showing the relationship between starter volume and incubation time, or is that not relevant?

linuxboy

  • Guest
Re: Whey as starter instead of yogurt?
« Reply #3 on: March 13, 2012, 02:38:49 PM »
Quote
Is there more bacteria per volume in the whey or the yogurt?
Yogurt, generally... although it differs. And the difference is not big enough that an extra hour of culturing couldn't equalize.
Quote
Does the incubation period somewhat depend on how much starter is used?
Quote
Is there a general graph out there showing the relationship between starter volume and incubation time, or is that not relevant?
Strain and culture dependent. It's a basic pH curve. You culture at the appropriate temp and model time based on curve and inoculation percentage. Do a test on a quart and see what the time should be.