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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally No Whey Removed => Topic started by: Groves on March 13, 2012, 01:56:13 PM

Title: Whey as starter instead of yogurt?
Post by: Groves 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

Title: Re: Whey as starter instead of yogurt?
Post by: linuxboy on March 13, 2012, 02:02:27 PM

Works fine, no changes needed; try to be as aseptic as possible for consistency.

Title: Re: Whey as starter instead of yogurt?
Post by: Groves 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?

Title: Re: Whey as starter instead of yogurt?
Post by: linuxboy 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.