You may have noticed some differences in our yogurt
directions regarding the amount of milk one packet will set. The reason
for this is that they are all correct, but different. Each packet sets 2
quarts of milk in 6-12 hours. If you let it set longer(18-24 hours)
each packet will set up to one gallon of milk. The longer the set, the
more acidic the yogurt, so if you like it to be sweeter, you should
choose to set 2 quarts in the shorter time.
For more questions and answers about yogurt at our blog, click here.
1. How do I use my Yogotherm?
There are many ways to keep your milk at ripening
temperatures, however, most folks find our Yogotherm to be the easiest.
If you plan to set your milk for long periods, we would suggest doing a
pre-heat of the container at about 120F (which is usually your hottest
tap water). Dump this when your milk is ready and close up immediately.
To clean the Yogotherm, simply remove the inner liner, wash and dry.
2. Can I re-culture the yogurt cultures?
Yes, if you are inoculating the fresh batch with
another batch that is only a week or so old. However, in time, the
culture balance will change and the yogurt will become more and more
acidic. We recommend re-culturing only once or twice before starting
with a new packet of culture.
3. Which culture is best for making Greek-style yogurt?
They all work well for this. Simply strain the yogurt in butter muslin or a yogurt strainer until it is as thick as you wish it to be.
4. I am allergic to cow's milk and there is dry milk powder in the culture packets.
Yogurt cultures contain miniscule amounts of dry milk
powder-less than .01%. It is consumed by the bacteria since it is there
to provide fuel to get them started from their dry state.
5. What is the difference between the I. bulgaricus in your
Bulgarian yogurt and the other kinds of bulgaricus in your other yogurt
None of them are single strains. They are all different complex strains of bulgaricus.
6. Can I use my favorite yogurt (which has probiotics in it) as a starter?
Yes, you can re-culture or add an element from one
yogurt to another batch. However, the problem is that since these
cultures rely on a balance, and it would be very difficult to keep this
balance, the final product will be very different from the original.
Also, you will have no idea which cultures were active.
For example, our Bulgarian style yogurt is a good one
to re-culture because the two primary cultures work well together, but
if you added another culture to that, it would probably get squeezed out
due to their strong competitive nature. With the introduction of more
and more probiotic cultures (bifidus) the yogurts have become more
If you are looking for probiotics, our sweet yogurt culture contains acidophilus and bifidus. For more info about probiotics at our blog, click here.
7. Can I use your cultures to make soy yogurt?
Yes, although they do contain a slight amount of dry
milk powder (to feed the bacteria). We are always looking for recipes
for alternative "yogurts," so if you have any, send them to Moosletter@cheesemaking.com. We currently have one article with soy recipes at our blog- Soy Cheese with Louise Dutton.
Q. I'm new but having fun. I want to add fruit to my yogurt but don't know best time, fresh, frozen or canned, please help.
A. You can be quite creative in adding things to your yogurt. When adding the sources mentioned in the above question, as well as honey or other flavorings, it is best to add it to the bottom of the yogurt container before carefully pouring in the heated, cultured milk. One of my favorite yogurts in France is a jar of yogurt and a preserve of apricots, raspberries or strawberries laid on top after the yogurt has ripened and cooled. The swiss style of yogurt has the fruit pureed and blended into the ripened yogurt, that is why it is so creamy. Your only limit is your imagination when adding things to your yogurt!!!!