Questions on Traditional Flavor Yogurt Starter

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• From tracy at 5/8/12 12:22 PM
  • I'm looking for an old fashioned yogurt with a true yogurt taste. Most commercial yogurts have had the 'tang' taken out of them. Would this variety be what I'm looking for? Thank you.
  • The Traditional Flavor Yogurt does have a nice tang to it, with a thick, smooth texture.
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• From Rhonda at 5/4/12 11:47 AM
  • I have a friend whose son is allergic to dairy - not lactose intolerant, but life-threateningly allergic. Can almond milk be used? Also are any of your starters non-dairy? Her son knows I make my own yogurt, & he would really like to have some, but obviously cannot, so I would like to be able to help her with this.
    THANKS
  • We have a great article about making yogurt with alternative milks. http://www.culturesforhealth.com/alternative-milks-for-making-yogurt and we have our dairy free/vegan yogurt starter http://www.culturesforhealth.com/vegan-dairy-free-yogurt-starter.html
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• From liz at 4/15/12 8:53 AM
  • How long can I store the culture in the fridge or freezer?
  • Traditional Flavor Yogurt Starter will last 6 - 12 months in the refrigerator, 12 + months in the freezer.
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• From Rionel Emile at 4/3/12 8:55 AM
  • Can I use store bought Homogenized Milk or pasteurized milk, and produce whey concentrates? And if this is possible, can you please teach me how?
  • Yes, store bought homogenized, pasteurized milk is fine. Make sure it isn't Ultra Pasteurized or UHT (ultra high temp) milk, this can cause unpredictable results. To make the whey, just culture the yogurt for a longer period. This will cause the milk solids to separate from the whey. You can also strain the yogurt to remove more whey.
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• From nicole at 3/27/12 1:50 PM
  • I have made this twice now. The first time I used whole organic milk and it turned out pretty well, my family liked it. The second time of trying it I used raw milk and I was excited to see how firm it was but as we began to eat it realized it has little clumps or lumps in it. Do you know what happened or why it did this?
    
    Also it says to keep at 110 for 7-8 hours but can we do longer? Does it benifit to do longer? We do like a firm yogurt.
  • The lumps can be caused by a number of factors. Test your appliance to make sure it is maintaining 110ºF. If the temperature is too low, the resulting yogurt may be lumpy.
    
    Culturing for too little time, especially with new yogurt cultures, can also make a difference in consistency. A longer culturing time is fine, and might make a difference in thickness with the first few batches, just make sure you keep an eye on the yogurt. If it cultures too long, it can separate into curds and whey.
    
    When using raw milk, use the freshest milk possible, so that the bacteria in the milk do not outcompete the bacteria in the yogurt culture.
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• From Kathy at 2/27/12 5:03 PM
  • I love the yogurts which have cream on top. I love a rich yogurt. Is it possible to create such a yogurt as this with this product?
  • Absolutely. Just use a whole, unhomogenized milk, and the cream will rise to the top as it cultures.
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• From Kathy at 2/25/12 9:49 AM
  • Will this work with coconut milk?
  • Yes, it will. You can find instructions for coconut milk yogurt here: http://www.culturesforhealth.com/make-coconut-milk-yogurt-recipe Enjoy!
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• From Mary at 2/7/12 3:20 PM
  • Can I use some of the yogurt made with this starter, to start a new batch of yogurt?
  • Direct set cultures such as this one cannot generally re-culture a new batch. They may potentially do one or two batches, but usually nothing beyond that.
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• From Leslie at 12/24/11 6:56 PM
  • What types of milk are eligible for this starter?
    Thanks for whatever you can help with.
    Thanks Again,
    Leslie
  • You may use any milk (cow, goat etc.). The starter may also be used with alternative milks like almond, coconut, soy, rice etc.
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• From CYNTHIA at 10/7/11 9:48 AM
  • How long can a batch of this yougert, prepared with goats milk, be stored in the refrigerator? How should it be stored to obtain best results? Type of container? I only eat a small amount at a time.
  • When stored in a closed container, yogurt is usually good in the refrigerator for at least a week or two - pretty much the same as yogurt from a store. With this direct-set yogurt, it's possible to make only a small amount at a time. You can use 1/8 tsp to set up just 3 cups instead of a full quart, and it should work pretty well.
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