Hello all!
I am taking yogurt today and had a questions about starters. Someone told me once that you could keep using your homemade yogurt for starter just hold back several tablespoons from a batch for seed for the next. However, the last time I make yogurt I used store bought yogurt, in the next batch I used yogurt from my homemade batch and then repeated twice more. The problem was after the second time of using starter from that batch of yogurt the milk was no longer getting thick, was this because the starter was too weak? In other words if the store bought starter is "father" how many generations can you continue to use the yogurt as starter (grandfather, great grandfather, etc.)
Thanks!
I thought Yogurt was thermo and buttermilk was meso.
Are you using pasteurised milk?
I am thinking there is a possibility of different cultures developing that are causing the change to your seed process.
I am just learning though so could be way off base.
That's right. Yogurt = Thermo (you have the milk warm)
Buttermilk is Meso (room temp)
Quote from: rlatta on August 06, 2010, 11:26:10 PM
I thought Yogurt was thermo and buttermilk was meso.
Are you using pasteurised milk?
I am thinking there is a possibility of different cultures developing that are causing the change to your seed process.
I am just learning though so could be way off base.
Quote from: Alice in TX/MO on August 06, 2010, 11:31:28 PM
That's right. Yogurt = Thermo (you have the milk warm)
Buttermilk is Meso (room temp)
Oops my bad, sorry about that, don't know what I was thinking. Change the question to thermo (instead of meso) for starter.
Thanks for catching that!
PS I am using fresh, whole cows milk.
I think what you are experiencing with gradual failure of the culture is normal. Other bacteria get involved over time.
Quote from: Alice in TX/MO on August 07, 2010, 01:26:25 AM
I think what you are experiencing with gradual failure of the culture is normal. Other bacteria get involved over time.
Sounds like what is happening. How many times can I use next generation culture/yogurt?
Thanks!
I would say if you want a consistent product, none.
If you find a batch of yogurt that cultures well, can you just divide up a whole batch and freeze as ice cubes?
The alternative would be to purchase a pack of thermo culture which should last a long, long time.
Using raw milk (which I love doing) generally grows other goodies.
disclaimer: I am a noobie and barely know berries from shinola
I use fresh Jersey or sheep's milk, and generally keep my cultures going from one batch to the next for months. I think it must be a matter of getting a good one to begin with, which is probably just luck.
Pam
When I make a batch of yogurt, having originally started with store bought yogurt, I remove a pint of the cultured milk to a sterilized jar and cover it tightly. It goes in the coleman cooler with the gallon jar of yogurt that I make for consumption. The pint jar of starter culture makes 2 one-gallon batches of yogurt. I made successive generations of yogurt using this method for about 8 months. My cow is dry now, so I will start over with fresh store bought when she freshens again.