Author Topic: Whey as starter instead of yogurt?  (Read 1786 times)

Offline Groves

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Whey as starter instead of yogurt?
« on: March 13, 2012, 08:56:13 AM »
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


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Offline linuxboy

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Re: Whey as starter instead of yogurt?
« Reply #1 on: March 13, 2012, 09:02:27 AM »
Works fine, no changes needed; try to be as aseptic as possible for consistency.
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Offline Groves

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Re: Whey as starter instead of yogurt?
« Reply #2 on: March 13, 2012, 09:18:49 AM »
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?

Offline linuxboy

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Re: Whey as starter instead of yogurt?
« Reply #3 on: March 13, 2012, 09:38:49 AM »
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.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.