I don't know if this has been asked before, but if you can use Active Bacteria Yogurt as another type of Thermophilic Culture, then would it not stand to reason that you could just cut out the wait time sot to speak and just use the yogurt starter culture instead?
I ask because the kit that received for father's day last year came with a package of yogurt starter (still in my freezer) and I want to make some Parm in the next month and it is hard to find "active culture" anything here without going to a specialty store.
Can I just use it as a DVI or could I make a mother culture with it?
Cheers
Seems like a good question- hopefully someone who knows can answer. My thought is that you'll get cheese, but it may not taste the same as if you had used a regular cheese starter that contained things like helveticus that I hear add flavor.
Quotecut out the wait time sot to speak and just use the yogurt starter culture instead?
Yes, you can. Challenge is that you don't know how fresh and active the culture is. So if you use this method, I would culture the yogurt once and then use that next generation batch.
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Can I just use it as a DVI or could I make a mother culture with it?
Yes, you can do both. It will likely taste differently from a parm.
Thank you both, it is going to be my first foray into Thermo land, and I am a big believer in knowlege is power.
This has given me some ideas as to how to proceed.
Cheers and have a great weekend