Questions on Greek Yogurt Starter

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• From Charissa at 3/14/11 4:44 PM
  • Can this starter also be used with almond or rice milk?
  • Yes, the Greek Yogurt Starter can be used to culture non-dairy milks, but the resulting yogurt won't be reliable for a continuing culture. That is, you probably won't be able to use some of the yogurt you made to culture a new batch. You would have to use a new starter each time.
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• From Harvey at 4/9/11 4:49 PM
  • What did "Kathy" mean about straining her yogurt to thicken it?
  • Yogurt can be strained through a towel or multi-layered cheese cloth. The process allows the clear liquid whey to drip through leaving less moisture and therefore thicker yogurt. Depending on how long the yogurt drains, it can simply be thicker yogurt or if given long enough (6-12 hours) it can make a type of soft cheese (similar in consistency to Chevre or cream cheese).
    
    The easiest way to strain yogurt is to place a colander in a bowl. Lay a towel in the colander and pour the yogurt into the towel. Gather up the corners of the towel to tie them together and then hang the towel from the handle of an upper-kitchen cabinet. Let the yogurt in the towel hang over the bowl for 2-12 hours depending on the consistency desired.
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• From Sarah at 4/16/11 11:23 AM
  • I was wondering if I can freeze some of it in case I mess up the culture for any reason?
  • Hello Sarah,
    You can freeze the starter culture. It will last quite a long time in the freezer.
    Thank you for your inquiry,
    
    Erin
    
    Customer Support
    Cultures for Health LLC
    13023 NE Highway 99 Suite 7-4
    Vancouver WA 98686
    1-800-962-1959
    customersupport@culturesforhealth.com
    www.culturesforhealth.com
    
    Information provided in this communication is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment or services to you or to any other individual. This is general information for educational purposes only. The information provided in this site, or through linkages to other sites, is not a substitute for medical or professional care, and you should not use the information in place of a visit, call consultation or the advice of your physician or other healthcare provider. Cultures for Health, LLC is not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through Cultures for Health, LLC.
    
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• From Fiona at 6/19/11 7:12 AM
  • It's hard to tell from the packet photo,how many sachets do you get? Is this a one-use amount? Also, how many times can I use yogurt made with this culture to make another batch?
    Thanks.
  • This product includes one package of starter, enough to make two activation batches. The activation batch, or "mother culture" is then used to prepare one full batch of yogurt. It is a re-usable culture, so with care you should be able to continue propagating indefinitely, using a small part of each batch to culture the next batch.
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• From Diane at 7/11/11 4:20 PM
  • Does the activation batch loose some of its strains of bacteria after it's been reused time after time?
  • The bacteria should stay strong if you are heating the milk up to 160 and cooling it back down to culturing temperature. If you are using raw milk, and only heating it up to 110, you should be making a mother culture with sterilized milk. This way the culture can stay strong - technically forever if you take good care of it!
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• From Marcia at 7/28/11 11:19 AM
  • I have the Euro Cuisine Y100 and just purchased the Greek starter. Can I use 1/8 tsp to make a batch of 7 according to the yogurt maker's instructions? or Do I have to make 1 jar first as it says on the package?
    Thanks for your help.(I used the mild flavor starter to make the 7 jars with 1/8 tsp and it worked fine.)
  • The Greek starter requires activation in a small quantity of milk before it can culture a large batch. The direct-set starters are pre-measured to go right to the larger quantities.
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• From Niki at 8/23/11 5:04 PM
  • Can I make the yogurt using previously frozen milk?
  • Yes, you can. The texture may be different than fresh milk, but it should be fine. You will want to make sure you defrost it in the refrigerator so that the bacterial growth in the milk as it defrosts is not too quick.
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• From Adrienne at 8/31/11 8:53 PM
  • I watched the video on making yogurt with reusable starter and I read the instructions. The video said to use 2 Tbl. starter per quart but the written instructions say to use 1.5 tsp per cup (which is 3 tsp or 1 Tbl. per quart). Which ratio is correct?
  • Use the printed instructions whenever there is a discrepancy. Some of the videos were made before our instructions were printed, and use older quantities. The printed instructions are usually up-to-date and correct for the product they are with.
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• From Don at 10/14/11 1:55 PM
  • So if I wanted to make Almond or Rice Milk yogurt with this or another heirloom culture I would have to maintain a mother culture and use it to make the non milk cultures for consumption. ? Is there anything specific I would have to add or use to make almond or rice yogurt ?
    
  • Yes, you would have to maintain a mother culture in dairy milk to perpetuate the heirloom culture. Alternative milks tend to make thinner yogurts than dairy milk, so you might benefit by adding thickeners.
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• From Anne at 11/3/11 3:04 PM
  • What are the bacterial strains in your culture? I am looking for a starter that does NOT contain S. Thermophilis?
  • The Greek Starter Culture contains L. Bulgaricus and S. Thermophilis. There is a chart here
    
    https://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
    
    which lists each of our starters and the bacteria strains it contains. Our Viili, Filmjölk, Matsoni, and Piimä do not contain S. Thermophilis.
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