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Making your yogurt is easy and economical with these starter cultures. You get a fresh, delicious batch of yogurt every time, with no preservatives or additives. The yogurt culture is freeze-dried for extended shelf life, so you can make yogurt any time without going to the store. Add the yogurt culture to milk and let it ferment to create your natural yogurt.
Beginning your yogurt batch at home is a less expensive and more controllable way to have fresh yogurt daily. And, if you use yogurt starters, you're guaranteed to get the best probiotics for your money. Yogurt starter cultures contain live, active cultures of bacteria specifically chosen for their health benefits-something absent in most commercial yogurts. These probiotics are great for your digestive system and can help boost your immune system.
Yogurt starters contain Lactobacillus acidophilus, Bifidobacterium bifidum, and Streptococcus thermophilus and other bacteria colonies – all beneficial probiotics.
Making yogurt starter culture is an excellent way to save money and control the ingredients used. With homemade yogurt starter cultures, you can make your yogurt exactly how you like it - with no fillers or artificial flavors. Yogurt starters can also be frozen, so you'll always have some on hand when you want to make a batch of yogurt.
Heirloom cultures may be regenerated indefinitely. You can save some yogurt to add to another batch of milk to make even more yogurt. To keep the bacteria's viability, heirloom cultures should be propagated at least once every seven days.
Direct-set or single-use cultures are added to a batch of milk to produce a single batch of yogurt. With some care, a direct-set starter may be re-cultured two or three times by using some of the yogurt as a starter for a new batch. Eventually, however, a new powdered starter must be used. Non-dairy milks generally cannot be re-cultured.
The life of a yogurt starter varies depending on the type of starter and the conditions under which it is stored. When stored in the refrigerator, they’ll last for months and be ready to culture a new batch of yogurt whenever you are.
You don’t want to use more yogurt starter than recommended. Using too much starter can overcrowd the bacteria. This can cause the bacteria to run out of food before the yogurt finishes fermenting the milk. This can result in a thinner, sometimes bitter, yogurt.
Homemade yogurt may vary in thickness and texture. The consistency and texture can vary depending on the yogurt culture used, culturing temperature, time, and type of milk used .
Yogurt may be thin and easy to drink. Or thick and stable enough to hold its shape on a plate. Draining the whey is sometimes necessary in order to obtain thick yogurt that is Greek-style.
