Questions on Greek Yogurt Starter

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• From Jim Q at 12/7/11 11:27 PM
  • You guys have great yogart starters--do you carry/sell the cloths to strain greek yogart through? Can I use one of the cotton tea bag holders you sell? Does the type of cloth used affect the quality?
    Thanks
  • We sell a variety of materials to strain yogurt through. Check out our cheese bag (http://www.culturesforhealth.com/cotton-bag-for-making-soft-cheese.html) or our muslin squares (http://www.culturesforhealth.com/butter-muslin.html). The tighter weave will leave more yogurt in the cloth.
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• From The Cat Whispurrer at 12/9/11 11:51 AM
  • First, I'd like to say thanks SO much for including enough culture to make two batches of yogurt in each package!
    
    I purchased your Greek Starter and lost half of my first package of culture due to a faulty yogurt maker. I quickly replaced my yogurt maker with another and now have a cup of activated starter that looks like the thickest most wonderful Greek yogurt that I've ever seen!!!
    
    My question is this. Am I able to freeze a batch of the activated starter culture (meaning I'd like to freeze the heated and cooled cow's milk to which the initial culture has been added and already incubated)???
    
    Thanks very much!
  • You can try freezing a small amount of yogurt in ice cube trays to thaw later and use as starter yogurt. Freezing is not a perfect solution but it will usually work as long as the yogurt is only frozen for a short period of time (no more than a few weeks).
    
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• From Michael at 12/19/11 12:22 PM
  • This is more of an answer to the question from Adrienne at 8/31/11 6:53 PM. There are four cups in a quart, not two, so the instructions in the video are correct.
  • Thank you Michael!
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• From Harley at 2/4/12 2:44 PM
  • How many batches of a 2 quart maker does it make
  • Once you have activated your starter, you can make any size batch, using the ratio of one 1.5-2 teaspoons starter per cup of fresh milk.
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• From Karen at 2/7/12 3:18 PM
  • 1) Is there a chart to help figure out the amount of protein, sugar and carbs in a 6oz jar of yogurt? I see commercial types like Chobani, say they have 2 times more protein than others. 18 grams for 6 oz. 2( Any suggestions how to boost the protein? 3) Also, any tips on how to decrease sugar? TU
  • The starter itself has no measurable nutrients; it's all bacteria. The nutrient content comes from the milk, and the carb (sugar) content will vary based on the milk, the fat content, the fermentation time, etc. Protein density can also be increased by straining the yogurt to remove the whey (liquid). The longer you ferment the yogurt, the less sugar it will have in it, as the bacteria eat up the lactose. (If you let it ferment too long, and the bacteria run out of food, they may weaken and/or die.)
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• From Dawn at 2/9/12 9:56 AM
  • Can I use this with goat's milk?
  • Yes, any of our dairy yogurt starters can be used successfully with goat milk.
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• From Tina at 3/9/12 3:39 PM
  • Raw Milk question - Ive read the instructions for the raw milk version, am I correctly reading that you cannot continue to reuse the starter from a batch of raw milk? I would have to continue to purchase starter if I continue to use raw milk?
  • You would not have to continue to purchase starter, you make and maintain a separate raw milk mother culture with milk that has been heated to 160°. You then use the mother culture to inoculate your raw milk (only heated to 110°) for your batches of yogurt. You will find information about using a thermophilic (heat activated) starter with raw milk in a chart on the following page: http://www.culturesforhealth.com/how-to-make-yogurt
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• From WeeCareAcademyPreschool at 3/23/12 2:26 PM
  • Can I use this starter even if I do not use a yogurt Maker?
  • Yes, any of our thermophilic starters can be used without a yogurt maker. All you need is a way to keep them at the right temperature for the amount of time it takes to culture them. Here's an article with some tips: http://www.culturesforhealth.com/maintaining-temperatures-culturing-yogurt
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• From Jennifer at 3/30/12 3:17 PM
  • Why do the instructions say to allow the yogurt to cool for two hours before placing it in the refrigerator?
    Because we are on the GAPS diet, I am already incubating the yogurt for 24 hours. Do you know if it is necessary to have that additional 2-hour cooling-down period? Or should I incubate the yogurt for 22 hours and then let it cool for 2 hours? Thank you.
  • Not necessary, a lot of people prefer to let things cool before putting them in the fridge. Try it both ways to see which you prefer.
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• From Kathy at 5/1/12 2:10 PM
  • I have a question about making greek yogurt using raw cow's milk. The greek yogurt starter instructions state to use 1-2 cups raw milk, heat it to 160, let it cool down and then add one packet of the culture. Then, put it in the yogurt maker for about 5-8 hours. This creates a "mother" culture. I would then use a part of this mother culture to make my yogurt. This mother culture has to be remade every 7 days, according to the directions. The directions also state to only use a part of this mother culture to make yogurt as using part of the yogurt I've made as a starter will weaken the bacteria.
    
    Here's the question. Your website states that this $12.99 product will product virtually unlimited amounts of Greek yogurt but I don't see how since: 1. a new mother culture has to be made every 7 days and 2. I can only use the original mother culture as the culture starter in each yogurt batch, and 3. There's only 2 packets in this box. Could someone please explain this to me? I must be missing something.
    
    Thanks.
  • You will be using the previous mother culture to make your next mother culture. Once you make your first mother culture, you no longer need the powder starter. You simply use the previous mother starter to make a new mother starter.
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