Questions on Traditional Flavor Yogurt Starter

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• From Teah at 5/14/13 7:47 PM
  • Do you know if any of the items in this kit are genetically modified?
  • None of the products we carry contain genetically modified ingredients.
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• From Diane R. Redelin at 4/15/13 1:03 PM
  • I am using direct set/traditional yogurt starter. Can you verify that I don't need to preheat/pasteurize my raw milk prior to adding the culture. I imagine that I place it on 110 like the directions for the pasteurized milk and leave it for 7-8 hours. I have checked this site and maybe I have overlooked the instructions.
  • You do not need to pasteurize the milk to use the traditional yogurt starter. For complete instructions, click on the following link:
    
    http://www.culturesforhealth.com/raw-milk-yogurt-video
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• From Bettina at 4/9/13 8:49 PM
  • I want to use this with raw milk. I have used your culture in the past, though I am use to using yogurt from each batch to continue with new batch. Anyway, I don't understand how this can make between 4 quarts to 8 gallons of yogurt, that is a huge difference. I make about 228 ounces of yogurt a week, so almost 2 gallons, would this last me a month?
  • The amount of yogurt you can make depends on how you use it. There are eight packets in the box. You can use 1 packet (1/8 teaspoon) for 1-2 quarts of milk, or 2 packets (1/4 teaspoon) for 1-4 gallons of milk. If you make 2 gallons per week, that would last you four weeks.
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• From Tara at 3/19/13 9:24 AM
  • What do you use to heat the yogurt to 110 degrees? The details page mentioned an incubator. Do you mean a yogurt maker?
  • The milk is usually heated on the stove in a non-reactive pan (no aluminum etc.). The incubator is simply anything you can use to maintain a temperature of 110°. A yogurt maker works great as well as a food dehydrator, crock pot or insulated ice chest. It is important to test the temperature of your incubator to be sure you can maintain a range between 105° and 112° for 6 to 8 hours.
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• From Bob at 3/13/13 11:46 AM
  • what do we need to use in making the yogurt with the yogurt starter besides milk?
  • You will need supplies: a pot/pan to heat the milk, containers such as jars to hold the milk/culture, a non-metal stirring utensil, and a yogurt maker or similar heating appliance to incubate the yogurt.
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• From Britney at 2/17/13 5:30 PM
  • what is the "yogurt maker or similar heating appliance" needed to use the yogurt starter?
  • You can use a yogurt maker like the Euro Cuisine, or an incubator like the YogoTherm. Often people will use what they have on hand, such as a reliable dehydrator, crockpot, seedling or reptile mat that holds the appropriate temperature.
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• From Cliff at 12/6/12 2:04 PM
  • Can I make almond milk yogurt using Truvia instead of sugar?
  • Truvia or stevia would not provide food for the yogurt cultures, so it would not be useful in making almond milk yogurt.
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• From Wayne at 11/11/12 7:10 PM
  • How will the start last before it has to be used?
    
    Is it dry?
    
    
  • Yes, it is dehydrated. The starter at room temperature will last 3-4 weeks, and if in the fridge they will last 6-12 months. In the freezer they will last 12 or more months.
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• From Blair at 7/30/12 2:44 AM
  • Since the starter needs to be kept in the freezer will shipping a long distance be a problem? We are having it shipped to Hawaii, and I doubt the shipment will be kept cool while it ships.
    Thanks!
  • Our starters are dehydrated for safe shipping, just make sure they are put in the freezer once they arrive.
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• From Gail Stewart at 6/28/12 11:49 AM
  • I'm interested in the actual bacteria that are in each of the different types. I'm recolonizing my intestines and would like a variety. Is there one packet with a greater variety?
    
  • The different bacteria strains in each of our yogurt starters are listed in the chart here:
    http://www.culturesforhealth.com/choosing-a-yogurt-starter-culture
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