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A traditional yogurt starter is a carefully balanced blend of bacteria which consume the lactose in animal milk. These bacteria convert the lactose to lactic acid, which changes the protein structure of the milk, creating a unique tangy taste and a thicker, creamier texture. And here's why you should make real yogurt at home.
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Animal milk yogurt is produced using a starter culture made up of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Lactobacilli and bifidobacteria may also be added.
Yogurt starter cultures are carefully balanced so that the strains work together, but different combinations of these bacteria produce different types of yogurt. A country or region is often known for a specific blend. Depending on the fermentation and time the characteristic tangy flavor of homemade yogurt can range from mildly sour to very tart, plus the texture can vary from drinkable to thick set.
There are other factors also - The type and quality of animal milk you use also impacts the texture. Goat milk yogurt and raw milk yogurt will be runnier than pasteurised cow milk yogurt. Yogurt starter culture can also be used to ferment cream.
There are no specific strains of bacteria required for making non-dairy yogurt. Any combination of sugar loving bacteria, from either a yogurt starter culture or a probiotic capsule or powder will repopulate if the conditions are right. The only 3 things they need are food (a little bit of sugar), warmth and time. But, always follow the directions and use the exact amount specified.
It is essential that you follow the directions and use the amount specified. It may be tempting to add more starter culture to your yogurt in an attempt to increase the probiotic content, but this can negatively affect the texture and consistency and possibly spoil your yogurt.
Using a quantity of existing yogurt is a common way to inoculate milk for a new batch of yogurt. When purchasing commercial yogurts look at the ingredients list and make sure it contains live cultures and does not contain any flavours or additives. Plain Greek yogurt is the best choice.
Furthermore, homemade SCD yogurt can also be used as a starter for another batch. Simply reserve a cup to inoculate the milk. Over time the probiotic strains will weaken so this is not a process to be repeated indefinitely.
Commercial, non-dairy yogurt will contain stabilisers and gelling agents that will interfere with the yogurt culturing process. It is advisable to always use a dried bacteria starter culture or probiotic with non-dairy milk.
The bacteria in a probiotic pill or powder will multiply in yogurt, however if you are making dairy milk yogurt not all probiotic bacteria will result in true yogurt. In order to make set yogurt, instead of a probiotic drink, the probiotics must contain one of these strains; Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus.
Probiotics may come as a powder or capsule. To use as a yogurt starter culture, simply add the required dose or open the capsule and pour the contents into your milk. One dose or capsule is enough for 4 cups of milk.
Once you are confident making yogurt, you can experiment with adding new strains of bacteria. A few grains of vegetable starter culture or probiotic powder in addition to a yogurt starter culture will produce therapeutic grade yogurt.
Always add your yogurt starter culture to the milk when it is below 108 F (42 C). Temperatures above 43 C will kill bacteria. This step by step recipe will explain further and take the worry out of making yogurt at home.
This yogurt would also be delicious on top of things like my Life-Changing Banana Pancakes, Best Vegan GF Waffles, Peanut Butter and Jelly Muffins, 1-Bowl Banana Bread, and more! And I put it to good use in upcoming recipes, so stay tuned!
I just tried the yogurt and am so excited by how thick it became. It also tasted delicious prior to being refrigerated. However, when I opened the jar after refrigeration, it smelled and tasted like sulfur. Any thoughts? I used Aroy-D Coconut milk and 2 capsules of Renew probiotics as recommended.
Hi i want to make this yogurt for our daughter. Question- we normally use a non-dairy probiotic for her -Klaire Labs- therbiotic baby- it says it is probiotics in an inulin base. So would that mean it contains prebiotic and is therefore unusable? Thanks!
I was able to solve my 365 coconut milk issue and the SAVOY issue by putting them into a sieve like you explained in your video and both turned out quite nice. But I will stay with the 365 coconut milk because it appears to make more yogurt, whereas, the Savoy seems to have more liquid that gets removed so it provides less yogurt.
I bought 14 cans of Savoy coconut cream and so far four of the cans were like I was pouring milk. There was no thick creamy coconut cream at the top. I had to throw out the yogurt because it would not thicken. I even try putting it through a seive but there was no yogurt left to eat after I did that. What do I do with the remaining 10 cans?The 365 orcanic coconut milk worked great sometimes and other times seperated. When it seperates I put it into a sieve and then get a nice thick yogurt.
Hi Glory, it should thicken a little, but not as much as dairy yogurt. To thicken it more, place two layers of cheesecloth over a fine mesh strainer set over a large mixing bowl and carefully pour in your yogurt. Then loosely cover the top (with a lid or plastic wrap), and refrigerate / let drain for several hours (draining liquid as needed) until desired thickness is reached. Hope that helps!
This is just for one recipe/serving, correct? In order to make more yogurt, you need to repeat the whole process? You can use a small amount of the yogurt and add more coconut milk and repeat? Kind of like a sourdough?
Hi I recently made this and let it ferment for about 48 hours total because a different recipe said that would be perfect, with stirring half way through. It is winter currently and my house is heated usually above 72 unless nighttime. I finished by refrigerating my yogurt over night and tasted it and it was so sour, seemed rotten. The smell was awful too. Help!!!Used two 50 billion probiotics. One can of classic organic coconut milk. Covered w a nut milk bag and secured w band! Did it just ferment way too long? I thought it would at least somewhat taste like coconut but this stuff was inedible! 041b061a72