14
Nov
Once the curds have formed store the yogurt starter in the refrigerator. You can start a batch of homemade yogurt two ways.
That way you ll never run out of starter culture.
Homemade yogurt starter culture. Let the yogurt starter sit in the closed cooler for around 4 6 hours. Once the curds have formed store the yogurt starter in the refrigerator. So now that you know how to make your own yogurt starter culture you are all set to make your own delicious and healthy yogurt right in your own home anytime at all.
Been doing it for long time. I use 3 4 cooked chickpeas garbanzos in 1 4c warm milk 110 to make the starter. Use this starter minus the whey on 4c boiled and warmed milk to make yogurt.
Makes a sweeter milder yogurt my kids favorite for breakfast. In practical terms you first need to heat the milk to a range of 180 to 200 degrees to kill off any unwanted bacteria then introduce the yogurt starter culture around 110 and 115 degrees. Prepare the milk for making yogurt.
Depending on the yogurt starter culture you select you may need to apply heat to your milk to prepare it for culturing. The procedure for culturing a batch of mesophilic yogurt with pasteurized milk does not require any heat but for pasteurized thermophilic yogurt the milk must be heated to 160º f then cooled to a culturing temperature of 110º f. Adding starter culture or yogurt with active culture.
Once the temperature of your milk has reached 115 f place 4 tbsp. Of yogurt or 1 pack of the starter culture follow instructions on the pack in a medium bowl or glass measuring cup. Ladle in roughly 1 cup of the warm milk and whisk to combine.
This is called tempering. Any non reactive container will do. Stainless steel ceramic glass work well.
If using glass jar fill the jar in hot water before adding the cultured milk to maintain the temperature. Always save a couple of tablespoons of yogurt to make the next batch. That way you ll never run out of starter culture.
With each batch some of the yogurt is saved to add to a new batch of milk to make more yogurt. Reusable cultures should be propagated at least once every seven days to maintain the vigor of the bacteria. Culturing temperature of yogurt starters thermophilic cultures heat loving.
Reports from the blogosphere that yogurt cultures are difficult to maintain or become more acidic over time are highly exaggerated. The truth is that homemade yogurt is simpler and easier to make than homemade bread and a home yogurt culture is easier to start and maintain than a sourdough culture. A starter contains the live bacterial cultures that help transform milk into yogurt.
You can start a batch of homemade yogurt two ways. From a few tablespoons of store bought.